1 lb. medium-sized fresh shrimp, shelled and deveined
2 7-oz. packages frozen raw shrimp,
½ cup water
1 tb. cornstarch
2 tb. soy sauce
¼ cup hoisin sauce
½ cup vegetable oil
2 thin slices fresh ginger root, peeled and minced
1 clove garlic, crushed
3 scallions, cut into 1-inch pieces
Mix water, cornstarch, soy sauce, and hoisin sauce in a bowl. Set aside. Heat oil in a skillet or wok.
Add ginger root and garlic. Add shrimp and stir-fry until they turn pink (about 5 minutes).
Add scallions and stir-fry for 1 minute. Add sauce mixture and cook for 2 minutes.