---------- Recipe via Meal-Master (tm) v8.02
  Categories: Chinese, Seafood
       Yield: 2 servings
       6 oz Fresh OR frozen, shelled and
            -deveined shrimp
       2 tb Vegetable oil
       1 tb Chopped fresh ginger root
       2    Scallions, cut into 2-inch
            -lengths on the bias
       2 sm Sweet green peppers, cored,
            -seeded, and sliced
     1/2 cn (8 oz) water chestnuts (7 to
            -8), sliced
   1 1/2 tb Dry sherry
   1 1/2 tb Soy sauce
       1 ts Cornstarch
       2 tb Water
     1/4 ts Hot red pepper flakes, OR to
   1.  In a wok or heavy skillet stir-fry the shrimp in 1
   tablespoon of the oil until pink, about 4 minutes.
   2.  Remove shrimp with a slotted spoon to a bowl.  Add
   the remaining oil to the wok and stir-fry the ginger,
   scallions, and peppers for 3 minutes.
   3.  Return the shrimp to the wok.  Mix together the
   sherry, soy sauce, cornstarch, and water until smooth.
   Stir into shrimp mixture with hot pepper flakes and
   cook, stirring, until sauce thickens and coats.
   From:  COOKING FOR TWO TODAY by Jean Hewitt and
   Marjorie Page Blanchard, Little, Brown and Company,
   Boston.  1985 ISBN 0-316-35979-3 Shared by: Karin
   Brewer, Cooking Echo, 7/93