1 lb. peeled and deveined shrimp
1 c. chicken broth
4 tbsp. ketchup
1 tsp. Saki
1 1/2 tbsp. sugar
1/2 tsp. salt
1 tsp. hot sesame seed oil
1 finely chopped leek
2 tbsp. chopped ginger
1 clove garlic, crushed and chopped
1 tbsp. water mixed with 1 tbsp. cornstarch
Dash of Tabasco, optional

Mix chicken broth, ketchup, Saki, sugar, salt and sesame seed oil and set aside.

Stir fry shrimp in 1 tablespoon oil until pink and hot. Set aside. Stir fry leek, ginger and garlic in 1 tablespoon oil until hot then add sauce and shrimp and bring to a boil. Then add cornstarch and water and stir until thick. Serve with rice or over greens.

Greens: Chop 1 head of komatsunga and stir fry in 1 (one) tablespoon oil and pinches of salt until tender.