For sauce, in a small bowl combine the 4 teaspoons soy sauce, the ginger, dry sherry or water, Oriental chili sauce, the 1 teaspoon cornstarch, the sesame oil, and the 1/8 teaspoon kosher salt; set aside.
Place shrimp in a medium bowl; sprinkle lightly with additional kosher salt and black pepper.
Stir in the 1 1/2 teaspoons soy sauce and the 1/2 teaspoon cornstarch; set aside.
In a wok or 12 inch skillet heat 2 teaspoons of the oil over medium-high heat. Add garlic; stir fry for 30 seconds.
Add mushrooms; stir-fry for 3 minutes.
Add bell pepper; stir-fry for 1 minute.
Add pea pods; stir-fry for 2 minutes.
Remove vegetables from wok.
Add remaining 2 teaspoons oil to wok or skillet.
Add shrimp mixture; stir-fry for 2 to 3 minutes or until shrimp turn opaque.
Stir sauce; add to wok.
Cook and stir until boiling; cook and stir for 2 minutes more.
Add mushroom mixture and Chinese cabbage; toss to coat.