2 servings

1 lb Medium or Large Shrimp, peeled and deveined
2 Tbs Vegetable oil
1 Tbs Chopped fresh ginger root
2 Scallions, cut into 2 inch lengths
2 Small sweet green peppers; cored, seeded, and sliced
8 oz Water chestnuts, sliced
1 1/2 Tbs Dry sherry
1 1/2 Tbs Soy sauce
1 tsp Cornstarch
2 Tbs Water
1/4 tsp Hot red pepper flakes

1. In a wok or heavy skillet stir-fry the shrimp in 1 Tbs of the oil until pink (about 4 minutes).

2. Place Shrimp in 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.

4. Stir into Shrimp mixture with hot pepper flakes and cook, stirring, until sauce thickens and coats.