|Catsup||1⁄2 Cup (8 tbs)|
|Chili sauce||1⁄4 Cup (4 tbs)|
|Water||1⁄2 Cup (8 tbs)|
|Sugar||1⁄4 Cup (4 tbs)|
|Dry sherry||3 Tablespoon|
|Soy sauce||1 Tablespoon|
|Sesame oil||2 Teaspoon|
|Vegetable oil||2⁄3 Cup (10.67 tbs)|
|Scallions/Green onions||6 , chopped|
|Garlic||3 Clove (15 gm), minced|
|Canned water chestnuts||8 Ounce, drained and chopped|
|Crushed red pepper||2 Teaspoon|
|Minced ginger root||1 Teaspoon|
|Black pepper||1 Teaspoon|
|Shrimp||2 Pound (Peeled And Deveined)|
|Hot cooked rice||1 Cup (16 tbs)|
Combine catsup, chili sauce, water, sugar, cornstarch, sherry, soy sauce, and sesame oil, mix well, and set aside.
Pour vegetable oil around top of preheated wok or large skillet, coating sides, allow to heat at medium high (325Â°) for 1 minute.
Add scallions, garlic, water chestnuts, red pepper, gingerroot, and cracked black pepper, stir-fry 2 to 3 minutes.
Add shrimp, stir-fry 3 minutes or until shrimp turn pink.
Add catsup mixture to wok, and cook 1 minute, stirring constantly, until thickened.
Serve over rice.