1 lb. raw shrimp, shelled and deveined
1 tbsp. cornstarch
Oil for frying
1 tbsp. soy sauce
1 tbsp. dry sherry (optional)
2 tbsp. sugar
1 tsp. salt
1/4 tsp. Tabasco
3 tbsp. vegetable oil
1 clove garlic, minced
1/2 tsp. ground ginger

Dust shrimp with cornstarch. Saute shrimp in oil until pink. Drain. Combine soy sauce, sherry, sugar, salt, Tabasco in bowl. Heat 3 tablespoons oil in skillet and saute garlic and ginger 2 minutes. Add soy sauce mixture and bring to a boil. Add shrimp. Stir well and cook for 2 minutes. Serve with rice. Serves 4.