1 lb. shrimp, shelled and cleaned
1 egg white
1 1/2 tbsp. cornstarch
1/2 tsp. baking soda
1/2 c. vegetable oil
1 (6 oz.) can bamboo shoots, diced
1 (6 oz.) can water chestnuts, diced
2 stalks scallions, diced
1 (6 oz.) can button mushrooms
1 1/2 tsp. salt
1 tsp. sugar
1 tbsp. sesame oil
1 tbsp. sherry

Wash shrimp and towel dry. Marinate shrimp with egg white, cornstarch and baking soda for 30 minutes. Heat 1/2 cup of vegetable oil in pan and stir fry shrimp. Take shrimp out when they start to turn white, but are not done. Use the remaining oil to stir fry bamboo shoots, water chestnuts, scallions and mushrooms for 3 minutes. Add shrimp, salt, sugar, sesame oil and sherry to mixture. Stir fry for 3 to 4 minutes. Serves 4.