CookTeaser

Serves 2

A CookTale

Hard to believe, but to those of us who were around, it was forty years ago that Nixon went to China, and Chinese food has never been the same. After that we watched upper Third Avenue in New York City mushroom with restaurants with unusual Chinese names like Hunan, Sichuan, Fujian, Canton. How well I remember our leaving most any one of them with our mouths afire, and darting down to PJ’s at 55th & 3rd to cool them off. (Any reason was a good reason). My versions, with concern for both myself and Cathie, are much people friendlier.

INGREDIENTS

1 lb of 16-20 count uncooked Shrimp, (peeled & deveined)
2 TB of dry Sherry
2 TB of Ginger (peeled & minced)
2 Garlic Cloves (minced)
1/2 tsp of dried Crushed Red Pepper (or to taste)
1/2 cup of canned Chicken Broth
2 tsp of Cornstarch
2 TB of Soy Sauce
1 TB of Asian Chili-Garlic sauce (or Sriracha)
1 tsp of Sugar
2 TB of Peanut Oil
6 Scallions (cut diagonally into 1/2-inch pieces)
8 oz of Shiitake Mushrooms (sliced)
1/4 cup of Sesame Seeds (toasted)
1/4 cup of Cilantro or Parsley (chopped)

METHOD

1. Combine the first 5 ingredients in large bowl & toss thoroughly. Allow to stand for 30 minutes. Combine the Soy Sauce, Chili-Garlic sauce (or Sriracha) & Sugar in small bowl. Combine Chicken Broth & Cornstarch in another small bowl, stir to dissolve. Set aside.

2. Heat the 1 TB of the Peanut Oil in a large wok over medium-high heat. Add the Shiitake Mushrooms & stir-fry until tender & starting to color. Remove to its bowl. Add the Scallions & stir-fry for a few minutes. Add to the Shiitakes.

3. Add another TB of Peanut Oil to the wok, & add the Shrimp. Stir-fry only until shrimp are pink, about a minute. Mix in soy sauce mixture. Return the Scallions & Shiitakes to the wok, add the dissolved Cornstarch. Cook until thickened, about 1 minute.

4. Plate & sprinkle on the chopped Cilantro & Sesame Seeds.