Shun Lee's Szechuan Shrimp

This is the first gourmet recipe I ever made. The time I ever used hot sauce, ginger root or sesame oil. It is still a favorite. Please don't let the list of ingredients turn you away from this delicious recipe. The recipe is from a magazine ad for Planters Peanut Oil from the '70's. I only use about 2-3 tablespoons Peanut Oil.

• Ready In: 20 mins
• Serves: 4

Ingredients

• 1⁄2 cup scallion, minced
• 1⁄2 cup bamboo shoot, minced
• 3  tablespoons water
• 3  large garlic cloves, minced
• 1⁄2 cup catsup
• 1  tablespoon soy sauce
• 2  tablespoons sugar
• 1  tablespoon cornstarch
• 1⁄4 teaspoon  hot sauce, I use more
• 1 1⁄2 cups  planters  peanut oil, I use 2-3 tablespoons of the oil
• 1  lb raw shrimp, shelled and deveined
• 1⁄4 teaspoon gingerroot, minced
• 3  tablespoons dry sherry (optional)
• 1 1⁄2  sesame oil

Directions

1. Combine scallions, bamboo shoots, ginger, garlic and hot sauce in a small bowl.
2. In a second bowl combine sugar, catsup, sherry(if using), soyce sauce and sesame oil.
3. In a third bowl mix cornstarch and water.
4. Heat peanut oil in a wok or large skillet to 400 degrees Fahrenheit.
5. Have a large bowl ready with a strainer in it.
6. Add shrimp to hot oil and cook until pink, no more than 2 minutes.
7. Place in large bowl.
8. Use 2 tablespoons of the cooking oil in the same skillet or wok on high heat.
9. Add scallion mixture and stir fry for 1 minute.
10. Add drained shrimp and stir fry for 30 seconds.
11. Add catsup mixture.
12. Stir fry for 30 seconds.
13. Add cornstarch mixture to pan.
14. Cook and stir until slightly thickened.
15. Serve with steamed rice.