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Szechuan Shrimp

1/2 cup sliced green onions
1 can drained bamboo shoots
3 tablespoons water
1 teaspoon instant minced garlic
1/2 cup catsup
1 tablespoon soy sauce
2 tablespoons sugar
1 tablespoon cornstarch
1/4 teaspoon tabasco sauce
1 1/2 cups oil
1 pound shrimp
1/4 teaspoon minced fresh ginger root
3 tablespoons white wine
1 tablespoon toasted sesame seeds

Shell and devein shrimp. Combine onions, bamboo shoots, ginger,
garlic and tabasco in a small bowl. In another bowl mix sugar,
catsup, wine, soy sauce and sesame seeds. In a third bowl mix
water and cornstarch. Have ready a large strainer with a bowl
underneath. Heat oil to 400F. Add shrimp, stirring until done.
Pour oil and shrimp into strainer to drain. Heat 2 Tbsp of strained
oil, add onion mixture and stir-fry 1 minute. Add drained shrimp
and stir-fry 30 seconds. Pour in catsup mixture and stir 60 seconds.
Add cornstarch mixture. Stir and cook until slightly thickened.

This is very good with chicken, too.

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