Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1/2 lb Shrimp - P D 1 tb Dry sherry } C
2 ts Cornstarch } 1 1/2 tb Hot chili SAUCE* }
1 ts Dry sherry } A 1/2 c Water }
1/3 ts Salt } 1/2 tb Cornstarch } D
1 tb Garlic - minced } 2/3 tb Sugar }
1 tb Ginger root - minced } B 1/2 ts Salt }
1/2 c Onion - diced } 2 c Cooked shrt grain wht rice
3 tb Catsup }

* Half as much if using Chili PASTE. Add 1 tsp salt and 1 tbsp water to the
shrimp and mix gently; let stand 10 minutes; rinse in a colander under
running water; drain and dry with paper towels; marinate the shrimp in A;
mix B, C D separately and set aside; heat 3 tbsp oil in a preheated wok;
stir-fry the shrimp until just done and remove from wok; add 1 tbsp oil, if
needed, and heat; add B and stir-fry until fragrant; add C and stir-fry
until hot; add D and stir-fry until the mixture thickens; add the cooked
shrimp and heat through; put half the rice in each of two serving dishes;
top with the shrimp mixture. Serves 2. From Chuck Ozburn.

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