400 g shrimps, shelled and deveined
1/2 c. precooked diced bamboo shoots
1/2 c. diced carrots
1/4 c. cooked green peas
1 1/2 tsp. diced mushrooms, soaked
12 ginger strips
1/4 c. green onions, cut into strips
1 can (150 g) tomato sauce
1/2 c. shrimp juice
Salt, pepper and soy sauce
1/2 tsp. sesame oil
1 tsp. rice wine

TOSSING MIXTURE:

Salt
1 tsp. rice wine
1 egg white
1 tsp. cornstarch

Combine shrimps with tossing mixture. Fry and set aside. In the same pan, stir-fry each vegetable one at a time. Set aside. Saute ginger and green onions. Add shrimps, vegetables, tomato sauce and shrimp juice. Season with salt, pepper, soy sauce, sesame oil and rice wine. Simmer for 10 minutes or until vegetables are cooked. Serve on top of steaming rice.