1 lb. shrimp, shelled and deveined
2 tbsp. cornstarch
1/4 c. white vinegar
2 tbsp. soy sauce
5 tbsp. sugar
4 cloves garlic, pressed
2 tbsp. chopped green onions
1 1/2 tbsp. minced ginger root
2 tbsp. peanut oil

1. Butterfly the shrimp and pat dry. Place in bowl with cornstarch and rub cornstarch into shrimp.

2. Mix vinegar, sugar and soy sauce. Set aside.

3. Combine garlic, onions and ginger root. Set aside.

4. Heat oil in wok and fry shrimp until they are just turning white.

5. Remove from wok and leave 1 1/2 tablespoons of oil in wok. Add garlic, onions and ginger root and stir fry a couple of minutes.

6. Add vinegar mixture. Bring to a boil and add reserved shrimp.

7. Stir about 2 minutes or until thickened.

8. Serve over rice.