Shrimp with Green Tomatoes

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Heat the oil in a large skillet or wok, then add the garlic and ginger. Just before the garlic takes on color, add the shrimp, green tomatoes, scallions, and mushrooms, and cook over medium-high heat, stirring and tossing, about 6 minutes. Mix the cornstarch, sherry, and water (use 6 Tb if the pan is quite dry now - frozen shrimp will give off more water), pour into the skillet, and stir and toss until the sauce is lightly thickened. Sprinkle fresh herbs on top, and serve immediately with steamed rice.

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