Shrimp and Scallions
Shrimp & Scallions

Chinese recipes can be intimidating, but not this one.  It's the easiest Chinese dish to make and the ingredients are readily available.  Plus, it's done in just a few minutes.  For such a simple dish, it tastes really good.

1 lb. shrimp, peeled and deveined

4 scallions, cut in 2 inch pieces

1 tablespoon grated ginger

3 cloves garlic, grated

1 tablespoon dry sherry or shaoxing wine

1 tablespoon soy sauce

1/4 teaspoon white or black pepper

1/4 teaspoon sugar or honey

1/2 cup cold chicken broth or water

3/4 teaspoon cornstarch

2 tablespoons Key Lime, Lemon or Unflavored Olive Oil

2 teaspoons toasted sesame seeds (optional)

Squeeze of lime juice (optional)

Rinse the shrimp and pat dry.  In a small bowl, combine the ginger, garlic, dry sherry, soy sauce, pepper, sugar, broth and cornstarch.

I use a frying pan because I prefer a flat surface for this dish. 


Heat your pan over medium high heat; add the olive oil.  Place the shrimp in the pan and let sit until lightly browned on one side, about 1 1/2 minutes.  Turn over and add the scallions and cook on the second side until just cooked through, 2-4 minutes, depending on the size of shrimp.

Stir the sauce and add it to the pan.  Stir fry until lightly thickened, about 45-60 seconds.  Pour into a serving dish and top with sesame seeds and lime juice if using.

Serve with white or brown rice.