Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     1/2  cup           Scallions -- minced
     1/2  cup           Bamboo shoot -- minced
   3      tablespoons   Water
   3                    Garlic cloves -- minced
     1/2  cup           Cat up
   1      tablespoon    Soy sauce
   2      tablespoons   Sugar
   1      tablespoon    Cornstarch
     1/4  teaspoon      Tabasco
   1 1/2  cups          Peanut oil
   1      pound         Fresh shrimp; shelled -- deveined
     1/4  teaspoon      Fresh ginger root -- minced
   3      tablespoons   Sherry
   1 1/2  teaspoons     Sesame oil or
   1      tablespoon    Toasted sesame seeds -- (opt)
                        Hot cooked rice

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.