INGREDIENTS

INSTRUCTIONS

SERVES 6 AS PART OF A LARGER MEAL
You can cook this recipe in a frying pan rather than in a wok, of course,
but I have included it in the Pacific Northwest section of the book to show
how vast the influence of the Chinese on the food of the Puget Sound region
has been. They are the ones who have always told us not to cook seafood and
vegetables so long, and I believe they are right.
While shrimp do not generally live in the cold waters of Puget Sound, we
do import a lot of them from Louisiana and Mexico. And I have learned to
cook them from the Chinese!
Have everything prepared before you start this dish. Clean the shrimp and
pat dry on paper towels.
Heat a wok or large heavy frying pan over highest heat. Add the oil,
salt, and garlic, and toss for just a few seconds. The garlic should change
color right away. Add the shrimp and toss constantly until they all change
to a bright orange color. Throw in the green onions and the sesame oil, and
toss for a few seconds. Add the sherry and cover the pan. Turn off the heat
and serve immediately.
I serve this with Rice with Cheese and Onions and Peas and Salt Pork
(see recipe).
From <The Frugal Gourmet Cooks American>.  Downloaded from Glen's MM Recipe
Archive, http://www.erols.com/hosey.

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