2 1/4-inch slices fresh gingerroot, peeled
1 lg. clove garlic, peeled
2 tbsp. soy sauce
1 tbsp. dry sherry
2 tbsp. catsup
1 tsp. sugar
Pinch cayenne pepper
2 tbsp. peanut oil
1 lb. raw shrimp, shelled, deveined, and patted dry
2 green onions, including tops, cut diagonally into 1-inch pieces

Crush gingerroot and garlic together; set aside. Mix next 5 ingredients; set aside. Heat oil in uncovered wok at 375 degrees. Add gingerroot and garlic; stir-fry 10 seconds. Add shrimp; stir-fry 3 minutes or until pink. Add green onions; stir-fry 30 seconds. Add soy sauce mixture; stir-fry 30 seconds. Serve immediately. Makes 4 servings.