Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1 lb Large shrimp (31-35/lb.) 1 tb Soy sauce
1 tb Salad oil 1 tb Sugar
1 tb Minced fresh ginger 1/2 ts (to 1) Crushed dried hot
3 ea Garlic cloves, minced or . red chiles
. pressed 1/2 ts Oriental sesame oil
3 tb Catsup 3 c Hot cooked rice
1 tb Cider vinegar x Sliced green onions

------------------------PER SERVING-----------------------------
363 x Calories (15% from fat) 52 g Carbohydrate
23 g Protein 530 mg Sodium
6 1/8 g Fat (1g saturated) (6.1g) 140 mg Cholesterol

Peel shrimp, leaving last section of shell on tail; devein and rinse.
Place a wok or 10- to 12-inch frying pan over high heat. Add salad
oil; when oil is hot, add shrimp. Stir-fry until shrimp are pink and
opaque in center (cut to test), about 3 minutes.

With a slotted spoon, lift out shrimp, drain briefly, and set aside.

To pan, add ginger and garlic; stir-fry until garlic is tinged with
gold, about 30 seconds. Add catsup, vinegar, soy sauce, sugar, and
chilies to taste; stir until boiling. Add shrimp, any accumulated
juices, and sesame oil; mix well. Mound rice on a platter; top with
shrimp mixture and onions. Serves 4.

From: SUNSET magazine, 5/94 (yep--1994)

typing (and typos) -- iris grayson
Submitted By IRIS GRAYSON On 05-16-95

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