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SZECHUAN SHRIMP 
1/2 c. minced bamboo shoots
1/2 c. minced scallions
1/4 tsp. minced ginger root
3 lg. garlic cloves, minced
1/4 tsp. liquid hot pepper sauce
2 tbsp. sugar
1/2 c. catsup
3 tbsp. cooking sherry
1 tbsp. soy sauce
1 1/2 tsp. sesame oil
1 tbsp. cornstarch
3 tbsp. water
1 1/2 c. peanut oil
1 lb. shelled and deveined raw shrimp

Combine bamboo shoots, scallions, ginger, garlic and red pepper sauce in a small bowl. In a second bowl, combine sugar, catsup, sherry, soy sauce and sesame oil. In third bowl, mix cornstarch and water. Heat peanut oil in wok or large skillet to 400 degrees.

Have ready a large strainer with a bowl underneath. Add shrimp to hot oil, stirring until done, about 2 minutes. Pour oil and shrimp into strainer to drain. Heat 2 tablespoons of the strained oil in same pan over high heat. Add scallion mixture and stir fry 1 minute.

Add shrimp and fry 30 seconds. Pour in catsup mixture and cook 30 seconds. Blend cornstarch and water and add to wok. Cook until thick. TIP: Use 1 pound cooked chicken instead of shrimp. Omit the peanut oil. Serve with rice.

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