revised recipe from Helen Chen's chinese home cooking cookbook.

1 LB. medium shrimp, shelled ( My favorite to purchase is frozen, uncooked in a bag).
1/4 tsp. grated, peeled gingeroot
1tsp. dry sherry(can substitute 1packet artificial sweetner and water)
1tsp. cornstarch
3 scallions, sliced on angle
oil for cooking

after you remove shell and vein from shrimp, cut a slit along back of shrimp. In bowl add ginger, sherry(or sugar substitute), cornstarch, blend. Add shrimp, mix gently. heat oil to cover bottom of wok, 3 Tbl.. Add shrimp and stir briskly, when shrimp start to turn pink add scallions. Should only take 3 minutes to cook through. Done and serve with mock fried rice.

Had this last night and it was so good, especially with the mock rice. I also like to add pea pods.