Preparation:
Combine scallions, bamboo shoot , ginger, garlic, and tabasco in a small bowl. In second bowl combine sugar, catsup, sherry, soy sauce, and sesame oil or seeds. In third bowl mix cornstarch and water.
Heat oil in a wok or large skillet to 400F. Have ready a large strainer with a bowl underneath. Add shrimp to hot oil, stirring until done, about 2 minutes. Pour oil and shrimp into strainer to drain.
Heat 2 T. of the strained oil in same wok or skillet over high heat. Add scallion mixture and stir-fry for one minute. Add drained shrimp and stir-fry for 30 seconds. Add cornstarch mixture to wok. Cook and stir until slightly thickened. Serve over cooked rice. |
