Categories: Seafood, Oriental 
      Yield: 6 servings 
  
      4 tb Peanut oil 
      2 lb Cleaned, unshelled shrimp 
      2 tb Minced garlic 
      1 ts Minced fresh ginger root 
      4 tb Coarsely chopped scallions 
      2 tb Chinese rice wine 
           -=OR=- Dry sherry 
      2 tb Light soy sauce 
    1/2 ts Dark soy sauce 
      1 pn Salt 
    1/4 c  Chicken broth 
  
  HEAT A WOK over a high flame. Add the oil, and when it is hot, stir-fry the 
  shrimp quickly until they turn pink. Add the remaining ingredients. 
  Continue stirring until the shrimp are cooked (about 3 minutes).