Combine scallions (or green onions), bamboo shoots, ginger, garlic,
and pepper sauce (I use Tabasco). Combine sugar, catsup, sherry, soy
sauce, and sesame oil. Mix corn starch and water. Heat some of the
oil in a wok or skillet. Add the shrimp (I usually cut the large ones
up in small pieces) and stir fry until done, about 2 minutes. Drain
the shrimp and reserve the oil and shrimp. Heat 2 tb oil and add
scallion mixture. Stir fry about 1 minute and add the shrimp. Stir
fry 30 seconds then add the catsup mixture. Stir another 30 seconds
and add corn starch mix. Cook and stir until slightly thickened.
Serve with steamed rice.
