Shrimp in Endive Boats

(Yields 24 to 30)

1/2 pound medium-sized shrimp with shells
1/8 teaspoon pepper
Seasoning sauce:
            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.

To Cook:

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.

As Houston, Texas’ renowned Chinese cooking teacher, Dorothy Huang (chinesecuisinedh@aol.com) 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.

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