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.