Instructions: 1. Shell and devein shrimp. Mince or crush garlic.

2. Mince ginger root; then combine in a cup with soy sauce, sherry, sugar and pepper. In another cup, blend cornstarch, cold water and remaining soy sauce to a paste.

3. Heat oil. Add salt, then garlic, and stir-fry a few times. Add shrimp; stir-fry until pinkish (about 2 minutes).

4. Add ginger-soy mixture and stir-fry 1 minute. Then add catsup; stir-fry 1/2 minute more.

5. Stir in stock and heat quickly. Then cook, covered, 2 minutes over medium heat.

6. Stir in cornstarch paste to thicken and serve at once. VARIATIONS:

1. For the catsup, substitute 1 to 2 tablespoons oyster sauce.

2. Omit the ginger-soy mixture in step 2, but add the minced ginger root in step 3 with the garlic. In step 4, add to the shrimp 2 teaspoons sherry and 1/4 cup stock; cook, covered, 2 minutes over medium heat. Then stir in 1/4 cup catsup to coat the shrimp evenly. Omit step 5. Pick up step 6.

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