Szechwan Hot & Sour Shrimp

Serves:

Ingredients:

1 lb Medium-size raw shrimp,
5 ts Sugar
2 tb Soy sauce
1/4 c Vinegar
Cooking Sauce:
inch thick slices
2 lg Stalks celery, cut in 1/2
1/4 ts Crushed red pepper
1 1/2 tb Minced fresh ginger
3 Cloves garlic, minced
3 tb Salad oil
1 tb Dry sherry
sliced
2 Whole green onions, thinly
1/2 c Sliced bamboo shoots
shelled and deveined
2 ts Cornstarch

Method:

Toss shrimp with sherry.
Prepare cooking sauce by combining all ingredients and set aside.
Heat a wok or wide frying pan over high heat.
When pan is hot, add 1 1/2 T of the oil.
When oil begins to heat, add garlic, ginger and red pepper.
Stir once, add shrimp and stir-fry until they turn pink (about 3 minutes).
Remove from pan.
Heat the remaining 1 1/2 T oil.
Add celery and bamboo shoots and stir-fry for one minute.
Stir cooking sauce, then add to pan along with shrimp and green onion.
Cook, stirring, until sauce bubbles and thickens.