Recipe - Szechwan Hot And Sour Shrimp

1 pound Mediumsize raw shrimp,
shelled and deveined
1 tablespoon Dry sherry
3 tablespoon Salad oil
3 Cloves garlic, minced
1 One half tablespoon Minced fresh ginger
One fourth teaspoon Crushed red pepper
2 lg Stalks celery, cut in
One half Inch thick slices
One half cup Sliced bamboo shoots
2 Whole green onions, thinly
cut or sliced up
Cooking sauce
One fourth cup Vinegar
2 tablespoon Soy sauce
5 teaspoon Sugar
2 teaspoon Cornstarch

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 One half T of the oil. When oil begins to heat, add
garlic, ginger and red pepper. Stir once, add shrimp and stirfry until
they turn pink (about 3 minutes). Remove from pan.
Heat the remaining 1 One half T oil. Add celery and bamboo shoots and stirfry
for one minute. Stir cooking sauce, then add to pan along with shrimp and
green onion. Cook, stirring, until sauce bubbles and thickens.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini