1. Shell and devein shrimp. Combine cornstarch, sherry, and salt; add to shrimp and toss to coat.

2. Slice or dice vegetables. Crush garlic. Mince ginger root. Blend remaining cornstarch and cold water to a paste.

3. Heat oil. Brown garlic lightly. Add shrimp and stir-fry until pink (2 to 3 minutes). Remove from pan.

4. Heat remaining oil. Add ginger root; stir-fry a few times. Then add vegetables; and stir-fry briefly to coat with oil.

5. Stir in and heat stock quickly. Then cook, covered, over medium heat, until nearly done.

6. Return shrimp, stir-frying to reheat. Then stir in cornstarch paste to thicken. Serve at once.

for details on cooking time.) For suggested combinations, see "Stir-Fried Shrimp Vegetable Combinations". Variations:

1. In step 1, add to the cornstarch mixture any or all of the following:

a. 1 teaspoon sugar

b. 2 teaspoons soy sauce

c. 1 scallion stalk, minced

d. 2 slices fresh ginger root, minced (omit it in step 4)

2. In step 1, toss the shrimp instead in any of the following combinations:

a. 1 tablespoon cornstarch, 1 tablespoon sherry and 1/2 teaspoon salt. Then in step 3, after shrimp turn pink, quickly stir in to blend 2 tablespoons soy sauce and 1 teaspoon sugar. Pick up steps 4 to 6.

b. 1 tablespoon cornstarch, 2 teaspoons sherry and 1 egg white. After shrimp turn pink in step 3, quickly stir in to blend 1 more tablespoon sherry, 1 teaspoon sugar and 1/2 teaspoon salt. Pick up steps 4 to 6.

c. 1 tablespoon sherry, 1 tablespoon soy sauce, 1/2 teaspoon salt and a dash of pepper. At the end of step 4, sprinkle the vegetables with 2 more teaspoons sherry. Pick up steps 4 to 6.

d. 1 tablespoon sherry, 1/2 teaspoon cornstarch and 1/2 teaspoon salt. When returning shrimp in step 6, add 1/2 teaspoon sugar and a pinch of salt. Then stir in cornstarch paste to thicken.

From <The Thousand Recipe Chinese Cookbook>, Isbn 0-517-65870-4. Downloaded from Glen's Mm Recipe Archive, http://www. Erols. Com/hosey.