12 fresh shrimps, shells removed
4 dried shitake mushrooms
1 can cooked bamboo shoots
3 green peppers, chopped
1/2 onion, chopped
1 tsp. ginger root, minced
1 bunch green onions, minced
4 tbsp. vegetable oil

SAUCE:

2 tbsp. soy sauce
2 tbsp. sake
2 tbsp. catsup
1 tbsp. sugar
Pinch salt

Clean shrimps and remove shells. Soak shitake in hot water for 10 minutes, drain and slice.

Heat large frying pan with oil and cook shrimp with high heat. Add vegetables and stir-fry. Combine sauce ingredients and stir well until sugar is dissolved. Pour over shrimp and mixed vegetables and cook 3 minutes.