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Szechwan Shrimp

4 servings

• 2 tablespoons dry sherry or Chinese rice wine
• 1 tablespoon Asian sesame oil
• 1 tablespoon hoisin sauce
• 1 tablespoon soy sauce, dark soy sauce preferred (see note)
• 1 tablespoon honey
• 2 teaspoons Asian chili sauce
• 2 cloves garlic, finely minced
• 2 tablespoons finely minced fresh ginger
• 3 tablespoons minced green onion
• 2 tablespoons chopped cilantro
• 2 tablespoons canola oil or vegetable oil
• 1 pound raw, peeled and de-veined shrimp, cut in half lengthwise
• 2 cups bean sprouts
• Cooked rice

To prepare sauce, in a medium bowl combine the sherry, sesame oil, hoisin sauce, soy sauce, honey, chili sauce, garlic, ginger, onion and cilantro. Set aside.

Place a wok on high heat. When the wok is very hot, add the vegetable oil. When the oil is hot, add the shrimp. Stir-fry until the shrimp turn slightly pink, about 1 minute. Add the sauce and stir and toss until the sauce glazes the shrimp, about 30 seconds. Stir in the bean sprouts.

Transfer the shrimp to a platter and serve at once with cooked rice.

Note: Dark soy sauce is sold in Asian markets. It has molasses or caramel added to it for a richer flavor. Do not confuse it with thick soy sauce, which is sold in jars and is syrupy like molasses.

Per serving (without rice): 206 calories (54 percent from fat), 18 g protein, 9.7 g carbohydrates, 12 g fat (3 g saturated), 166 mg cholesterol, 510 mg sodium, 0.3 g fiber.

(From “ Wok Fast ” by Hugh Carpenter and Teri Sanderson, Ten Speed Press.)

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