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Szechuan Shrimp - Gwhp32a

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      Title: SZECHUAN SHRIMP - GWHP32A
 Categories: Chinese, Seafood, Main dish
      Yield: 4 Servings
 
 
      1/2 c  Scallions -- minced
        3 TB Dry sherry
        3 TB Water
      1/2 c  Catsup
        1 TB Soy saude
        1 TB Cornstarch
      1/4 TB Hot pepper sauce
        1 lb Shrimp -- cleaned
      1/4 TB Minced ginger root
    1 1/2 TB Sesame oil
        3 cl Garlic
        2 TB Sugar
      1/2 c  Bamboo shoots -- minced
    1 1/2 c  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 ADDTHE 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.
  
  Recipe By     :
  
  From: Sweeney date: Mon, 28 Oct 1996 21:36:31
  +0800 (
 
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