Combine scallions, bamboo shoot, ginger, garlic, and tabasco in a
small bowl. In second bowl combine sugar, catsup, sherry, soy sauce,
and sesame oil or seeds. In third bowl mix corn starch and water.
Heat oil in a wok or large skillet to 400°F. Have ready a large
strainer with a bowl underneath. Add shrimp to hot oil, stirring
until done, about 2 minutes. Pour oil and shrimp into strainer to
drain.
Heat 2 tb strained oil in same wok or skillet over high heat. Add
scallion mixture and stir-fry for one minute. Add drained shrimp and
stir-fry for 30 seconds. Add corn starch mixture to wok. Cook and
stir until slightly thickened. Serve over cooked rice.
