1/4 c. peanut oil
1/4 tsp. ground ginger
4 tbsp. soy sauce
2 tbsp. sherry
2 lb. shrimp
1 piece ginger root
1 lg. onion, chopped
2 tbsp. sugar
1/2 c. water

Heat oil in large skillet. Brown the peeled ginger root and ginger powder. Add onion and stir fry for 5 minutes. Add shrimp and stir fry 4 minutes or until shrimp turns pink. Pour off oil. Add soy sauce, sherry and water. Taste for seasoning. Serve over hot rice.