Special Feature: Products Sally Recommends
Shrimp in Endive Boats
(Yields 24 to 30)
1/2 pound medium-sized shrimp with shells
1/8 teaspoon pepper
1 teaspoon cornstarch
2 tablespoons water
1 tablespoon oyster sauce
1 teaspoon chili garlic sauce
1/4 pound Chinese long beans (about 1 cup, chopped)
2 tablespoons cooking oil
1 tablespoon chopped garlic
1/2 tablespoon shredded ginger
2 green onions, chopped
1/2 cup diced red bell pepper
1/2 teaspoon salt
3 Belgium endives, separated into individual leaves
2 tablespoons roasted sesame seeds
To Prepare Ahead:
- Shell, devein, and rinse shrimp. Drain thoroughly. Cut shrimp into 1/4-inch pieces crosswise. Transfer to a bowl. Mix with pepper.
- Combine seasoning sauce in a small bowl.
- Cut off the tips from long beans and cut into 1/4 inch pieces.
- Bring 2 cups of water to a boil in a saucepan over high heat. Blanch Chinese long beans for 2 minutes. Remove and drain well.
- Heat 2 tablespoons oil in a wok over high heat. Add garlic, ginger, green onions, and shrimp. Stir-fry for 1 minute. Add bell pepper, long beans, and salt to the wok. Stir-fry for 30 seconds. Pour in seasoning sauce. Stir until thickened. Remove.
- Divide the content onto 24 to 30 endive leaves. Sprinkle sesame seeds on top.
© Dorothy Huang, 2005
As Houston, Texas’ renowned Chinese cooking teacher, Dorothy Huang (firstname.lastname@example.org) has taught thousands of people to embrace Chinese cooking in their homes. Her second cookbook, Chinese Cuisine, Made Simple, includes 160 mouth-watering recipes and beautiful color photographs.