Instructions: 1. Shell and devein shrimp. Mince ginger root and scallion; then add to shrimp, along with sherry. Let stand 10 minutes, turning occasionally.

2. Meanwhile cut each bean curd cake first in half, then in 4 slices. Blend cornstarch and cold stock to a paste.

3. Heat oil. Add bean curd; stir-fr-y gently until lightly browned. Remove from pan.

4. Heat remaining oil. Add shrimp and stir-fry until pinkish. Sprinkle with soy sauce, sugar and salt; stir-fry 1/2 minute more to blend.

5. Stir in cornstarch paste to thicken. Then return bean curd and stir in gently to reheat. Serve at once. VARIATIONS:

1. In step 1, toss the shrimp in a mixture of 1 teaspoon cornstarch, 1 teaspoon ginger juice and 1/2 teaspoon salt. In step 3, add to the hot oil 1/2 leek stalk, minced; then add the bean curd. In step 4, for the soy sauce, substitute sherry.

2. In step 5, add with the bean curd 1 cucumber, peeled and cut in thin strips.

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