1. Shell, devein and butterfly shrimp. Marinate as in the second or third variation of "Basic Deep-fried Shrimp", then deep fry. (Reserve the marinade.)

2. Slice bamboo shoots thin; also Chinese cabbage stems, celery, water chestnuts, onion and mushrooms.

3. Cut snow peas in 2 or 3 pieces. Split scallions in half lengthwise; then cut crosswise in 1-inch sections. Crush garlic.

4. Blend cornstarch, soy sauce, sugar and pepper to a paste.

5. Heat remaining oil along with sesame oil. Add salt and garlic; stir-fry to brown lightly. Add all vegetables except scallions and stir-fry 2 to 3 minutes to heat through.

6. Add reserVed shrimp marinade and stir-fry 2 minutes more.

7. Add scallions; stir-fry a few times. Then add stock and heat quickly. Cook, covered, over medium heat, until vegetables are nearly done (about 3 minutes).

8. Stir in deep-fried shrimp to reheat. Then stir in cornstarch paste to thicken and serve at once.

From <The Thousand Recipe Chinese Cookbook>, Isbn 0-517-65870-4. Downloaded from Glen's Mm Recipe Archive, http://www. Erols. Com/hosey.