1. Shell and devein shrimp. Slice or dice vegetables. Cut scallion in 1/2-inch sections . Mince ginger root. Crush garlic.

2. Blend cornstarch, soy sauce and sherry to a paste.

3. Heat oil. Add salt, then scallion and ginger root; stir-fry a few times. Add shrimp and stir-fry until pink (about 3 minutes). Remove ingredients from pan.

4. Heat remaining oil. Add remaining salt, then garlic, and stir-fry a few times. Add vegetables; stir-fry to coat with oil.

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

6. Return shrimp, stir-frying to reheat and blend flavors (about 1 minute more).

7. 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, sprinkle the shrimp with 1-1/2 tablespoons sherry and let stand 5 minutes, turning several times.

2. For the cornstarch paste in step 2, substitute any of the following and add in step 7:

a. 1 tablespoon cornstarch, 3 tablespoons cold water, 2 teaspoons soy sauce

b. 2 teaspoons cornstarch, 1 teaspoon sugar, 1/2 teaspoon salt, 1 teaspoon soy sauce and 3 tablespoons cold stock

c. 1 teaspoon cornstarch, 1 tablespoon oyster sauce, 2 tablespoons soy sauce, 3 tablespoons cold water and 2 slices fresh ginger root, minced

d. 1/2 teaspoon salt, 2 teaspoons soy sauce, 2 teaspoons sherry, 3 tablespoons stock and 1 or 2 slices fresh ginger root, minced.

3. After adding the shrimp in step 3, stir-fry only 1/2 minute, then sprinkle with 1 more tablespoon sherry and stir-fry until pink.

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