Szechuan Shrimp - 1

Course : Chinese
Serves: 4
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1/2 cup scallions -- minced
3 tablespoons dry sherry
3 tablespoons water
1/2 cup catsup
1 tablespoon soy sauce
1 tablespoon cornstarch
1/4 tablespoon hot pepper sauce
1 pound shrimp -- cleaned
1/4 tablespoon minced ginger root
1 1/2 tablespoons sesame oil
3 cloves garlic
2 tablespoons sugar
1/2 cup bamboo shoots -- minced
1 1/2 cups oil

Preparation / Directions:

Combine scallions (or green onions), bamboo shoots, ginger, garlic and pepper sauce (I use Tabasco). Combine sugar, catsup, sherry, soy sauce and sesame oil mix cornstarch and water. Heat some of the oil in a wok or skillet. Add the shrimp (i usually cut the large ones up in small pieces) and stir fry until done. About 2 minutes. Drain the shrimp and reserve the oil and shrimp. Heat 2 tbsp oil and add scallion mixture. Stir fry about one minute and add the shrimp. Stir fry 30 seconds then add the catsup mixture. Stir another 30 seconds and add cornstarch mix. Cook and stir until slightly thickened. Serve with steamed rice.

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