Stir-Fry Shrimp

• 2-1/2 Tbs. cornstarch
• 1/2 cup cold water
• 2-1/2 Tbs. soy sauce
• 2-1/2 tsp. sugar
• 1 Tbs. curry powder
• 1 Tbs. peanut oil
• 1 lb. medium shrimp , peeled and deveined
• 1 Tbs. plus 1 tsp. dry sherry or chicken stock
• 2 tsp. Oriental sesame oil
• 6 ounces sliced water chestnuts, drained and rinsed
• 2 cloves garlic, minced
• 3 scallions, thinly sliced

Dissolve 1-1/2 Tbs. cornstarch in 3 Tbs. cold water in a bowl.

Add half the soy sauce, 1 tsp. sugar, curry powder and half the peanut oil.

Mix thoroughly.

Stir in shrimp and toss to coat.

Marinate 15 minutes.

Combine remaining cornstarch with remaining cold water in a jar with a tight fitting lid.

Shake vigorously.

Add sherry, sesame oil, remaining soy sauce and remaining sugar.

Shake again and set aside.

Heat remaining peanut oil in a wok or heavy nonstick skillet over high heat.

Stir-fry water chestnuts, shrimp , marinade and garlic 3 minutes over high heat.

Add soy sauce and cornstarch mixture and sauté 1 minute or until sauce begins to thicken.

Remove from heat.

Stir in scallions.

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