1. Rinse shrimp. Halve the shrimp lengthwise; pat dry with paper towels. Combine 2 tsp cornstarch and red pepper; toss with shrimp. Set aside. Rinse the chicken and pat dry. Cut into 3/4-inch pieces; set aside. For sauce, in a small bowl, stir together the water, soy sauce, dry sherry, oyster sauce, 2 tsp cornstarch, and chicken bouillon granules. Set aside.

2. Pour cooking oil into a wok or large skillet. (Add more oil as necessary during cooking.) Preheat over medium-high heat. Stir-fry garlic in hot oil for 15 seconds. Add carrot and broccoli; stir -fry for 3 to 4 minutes or till vegetables are crisp tender. Remove vegetables from wok. Add the chicken to the hot wok. Stir-fry for 2-3 minutes or until no pink remains. Remove the chicken from the wok. Add shrimp and stir-fry for 2-3 minutes or till shrimp turn pink. Return chicken to the wok. Push the chicken and shrimp from the center of the wok. Stir sauce. Add the sauce to the center of the wok. Cook and stir till thickened and bubbly.

3. Return the cooked vegetables to the wok. Add the bamboo shoots. Stir all ingredients together to coat with sauce. Cook and stir about one minute more or until heated through. If desired, sprinkle with toasted sesame seed. Serve immediately over hot cooked rice.

**Notes: I usually double the shrimp and chicken and triple the sauce. (And that's just for two people!!!!)