Szechuan Shrimp

1/2 cup sliced green onions
1 can drained bamboo shoots
3 tablespoons water
1 teaspoon instant minced garlic
1/2 cup catsup
1 tablespoon soy sauce
2 tablespoons sugar
1 tablespoon cornstarch
1/4 teaspoon tabasco sauce
1 1/2 cups oil
1 pound shrimp
1/4 teaspoon minced fresh ginger root
3 tablespoons white wine
1 tablespoon toasted sesame seeds

Shell and devein shrimp. Combine onions, bamboo shoots, ginger, garlic and
tabasco in a small bowl. In another bowl mix sugar, catsup, wine, soy sauce
and sesame seeds. In a third bowl mix water and cornstarch. Have ready a
large strainer with a bowl underneath. Heat oil to 400F. Add shrimp, stirring
until done. Pour oil and shrimp into strainer to drain. Heat 2 Tbsp of strained
oil, add onion mixture and stir-fry 1 minute. Add drained shrimp and stir-fry
30 seconds. Pour in catsup mixture and stir 60 seconds. Add cornstarch
mixture. Stir and cook until slightly thickened.

This is very good with chicken, too.