Ingredients :

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* 1 lb Large uncooked shrimp, -peeled, deveined, -butterflied
* 4 tb Dry Sherry
* 1 tb Grated peeled fresh ginger
* 1/2 c Chicken stock or canned -broth
* 2 tb Soy sauce
* 2 tb Catsup. [See note. S.C.]
* 1 tb Cornstarch
* 1 tb Rice vinegar or white wine -vinegar
* 1 tb Sugar
* 1 ts Oriental sesame oil
* 1/4 ts Cayenne pepper
* 6 tb Peanut oil
* 2 tb Chopped walnuts
* 3 bn Watercress, trimmed
* 2 md Bell peppers, cut into -1-inch squares
* 2 Garlic cloves, minced
* 8 Green onions, cut -diagonally into -1-inch-long pieces

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Method :

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A light marinade of Sherry and ginger flavors the shrimp, which are stir-fried with ted bell peppers and green onions. Watercress makes a colorful bed for the shrimp. Combine shrimp, 2 tablespoons Sherry and grated ginger in large bowl. Cover and refrigerate for 30 minutes. Mix remaining 2 tablespoons Sherry, chicken stock, soy sauce, catsup, cornstarch, rice vinegar, sugar, sesame oil and cayenne pepper in small bowl. Heat 2 teaspoons peanut oil in wok or heavy large skillet over high heat. Add walnuts and stir-fry for 1 minute. Transfer walnuts to plate using slotted spoon. Add watercress to wok and stir-fry until just wilted, about 1 minute. Divide watercress among plates. Add 2 teaspoons peanut oil, bell peppers and garlic to wok and stir-fry for 1 minute. Add remaining 2 teaspoons peanut oil, shrimp mixture and onions and stir- fry for 1 minute. Stir stock mixture, add to wok and cook sauce until clear and thick, stirring frequently, 2 minutes.Spoon sauce and shrimp over watercress. Sprinkle with walnuts and serve.