1/2 lb Shrimp - P & D
2 ts Cornstarch  }
1 ts Dry sherry  } A
1/3 ts Salt        }
1 tb Garlic - minced        }
1 tb Ginger root - minced   } B
1/2 c  Onion - diced          }
3 tb Catsup            }
1 tb Dry sherry        } C
1 1/2 tb Hot chili SAUCE*  }
1/2 c  Water       }
1/2 tb Cornstarch  } D
2/3 tb Sugar       }
1/2 ts Salt        }
2 c  Cooked shrt grain wht rice

* Half as much if using Chili PASTE. Add 1 tsp salt and 1 tbsp water to the
shrimp and mix gently; let stand 10 minutes; rinse in a colander under
running water; drain and dry with paper towels; marinate the shrimp in A;
mix B, C & D separately and set aside; heat 3 tbsp oil in a preheated wok;
stir-fry the shrimp until just done and remove from wok; add 1 tbsp oil, if
needed, and heat; add B and stir-fry until fragrant; add C and stir-fry
until hot; add D and stir-fry until the mixture thickens; add the cooked
shrimp and heat through; put half the rice in each of two serving dishes;
top with the shrimp mixture. Serves 2. From Chuck Ozburn.