Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  30                    shrimp -- cleaned and
                        -- deveined
   2      tablespoons   sake or dry sherry
   2      tablespoons   soy sauce
   1                    green onion -- minced
   1      teaspoon      grated fresh ginger
   1      clove         garlic -- minced
   1      teaspoon      hot bean sauce -- (1 to 2)
                        ***SAUCE INGREDIENTS***
     1/2  cup           fish stock or chicken broth
   3      tablespoons   soy sauce
   2      tablespoons   sugar
   4      tablespoons   sake or dry sherry
   4      tablespoons   ketchup
                        ***OTHER INGREDIENTS***
   4      tablespoons   vegetable oil
   1 1/2  tablespoons   corn starch
   2      tablespoons   water

Preparation:

1. In a medium bowl, place shrimp with sake and soy sauce. Blend well; let stand for 5 minutes in refrigerator. 2. In a small bowl, mix all the "sauce ingredients" and set aside. 3. Heat oil in a wok or large skillet over high heat, add DRAINED shrimp and stir-fry until shrimp are firm and pink. 4. Add green onion, ginger, garlic and hot bean sauce and stir-fry for 10 seconds; add sauce ingredients and cook until bubbly hot. 5. In a small bowl, dissolve corn starch in water; stir it in the shrimp and sauce mixture. Stir until thickened. If hot bean sauce is not available in your area, substitute with red hot pepper sauce...but I highly recommend to use Chinese hot bean sauce.