*  Exported from  MasterCook  *
 
                         SZECHUAN SHRIMP - GWHP32A
 
 Recipe By     : 
 Serving Size  : 4    Preparation Time :0:00
 Categories    : Chinese                          Seafood
                 Main Dish
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
      1/2  cup           Scallions -- minced
    3      tablespoon    Dry sherry
    3      tablespoon    Water
      1/2  cup           Catsup
    1      tablespoon    Soy saude
    1      tablespoon    Cornstarch
      1/4  tablespoon    Hot pepper sauce
    1      pound         Shrimp -- cleaned
      1/4  tablespoon    Minced ginger root
    1 1/2  tablespoon    Sesame oil
    3      cl            Garlic
    2      tablespoon    Sugar
      1/2  cup           Bamboo shoots -- minced
    1 1/2  cup           Oil
 
 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 SCAALLION
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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