3 tbsp. safflower or corn oil
1/2 tsp. ground ginger or 1/2 tsp. finely chopped fresh gingerroot
1 clove garlic (minced)
3/4 lb. uncooked, cleaned, med. shrimp
1 (6 oz.) pkg. frozen or 1/2 lb. fresh pea pods
1/4 c. sliced bamboo shoots
1/4 c. instant chicken bouillon
1 tbsp. soy sauce
1 tsp. sugar
1 tbsp. dry sherry (optional)
1 c. white rice or yellow rice

Heat oil in wok or frying pan with ginger and garlic. Add shrimp and stir fry for 2 minutes. Add pea pods and bamboo shoots; stir for another 2 minutes. Add chicken bouillon, soy sauce, sugar, sherry and stir fry. Serve over hot white rice or yellow rice.