Serves 4

1 pound baby shrimp
2 tablespoons finely chopped garlic
2 tablespoons finely chopped fresh ginger
1 medium onion, cut into 1/2-inch dice
1 bunch scallions, white and green parts chopped and reserved separately
3 carrots, grated
4 ribs celery, cut into 1/2-inch dice
6 cups shredded kale, 1/4-inch thick, stems and center ribs removed
5 cups leftover, cooked brown rice
2 tablespoons soy sauce
Kosher salt and freshly ground black pepper
Canola oil

Heat a wok or large skillet over high heat.  Add about 2 tablespoons of oil and swirl to coat the pan. When the oil shimmers, add shrimp, season with salt and pepper and stir-fry just until pink. Remove shrimp to a plate. Add a touch more oil and add the garlic, ginger, onion, scallion whites, carrots, celery and kale and stir-fry until softened, about 2-4 minutes. Add the rice and shrimp and toss thoroughly until heated through. Add the soy sauce and toss. Correct the seasonings and transfer to a platter and garnish with scallion greens. Serve immediately.

copyright 2008 Ming Tsai

six servings

Although a relative newcomer to the Far East, corn has become a popular vegetable in Asia. Try this fresh-tasting salad which is delicious with freshly-picked sweet corn as well as frozen corn on the cob. The dish is a light, but filling meal and it is especially nice during the warmer weather.

8 ears sweet corn, husked or about 5 ½  cups

4 roasted bell peppers, (from the jar) drained on paper towels

1 pound medium-size cooked shrimp, peeled, deveined and buterflied along the back

3 ½  tablespoons minced scallion greens

Sesame-Cilantro Vinaigrette:

¼ cup low sodium soy sauce

¼ cup clear rice vinegar

1 ½ tablespoons toasted sesame oil

1 tablespoon virgin olive oil

Juice of ½ lemon ( 2 ½ to 3 tablespoons

3 tablespoons chopped cilantro leaves or scallion greens

1/4 teaspoon freshly ground black pepper (optional)

2 cups shredded Boston or Romaine lettuce

1. Cook the corn in a large pot of boiling water, about 3 to 4 minutes, or steam over high heat for 5 minutes, until cooked. Drain the corn, if necessary, and cool under cold, running water. Using a sharp knife, cut off the kernels. (There should be about 5 ½ cups.)

2. Cut the red peppers to small dice about 1/4-inch square. (There should be about 1 ½ cups.)

3. Place the corn, bell peppers, shrimp, and scallions in a serving bowl. Add the ingredients of the Sesame-Cilantro dressing and toss lightly with a spoon until the ingredients are evenly mixed and coated with the sauce.

4. Arrange the shredded lettuce on a serving plate or in a shallow bowl and spoon the corn salad on top. Serve at room temperature or chilled.

© Copyright Nina Simonds 2009.

Serves 4 to 6

1 tablespoon Longjing tea leaves
1 cup water
2 tablespoons plus 1 1/2 teaspoons cornstarch
2 teaspoons ground white pepper
1 pound mediusm shrimp, peeled,deveined, rinsed
4 tablespoons peanut oil
2 tablespoons oyster sauce
1 teaspoon soy sauce
1 teaspoon sesame oil
1 tablespoon aged rice vinegar
2 ounces fresh snow peas, strings removed
2 ounces green beans, cut into 1-inch pieces on the diagonal
1/4 cup scallions cut into 1/2-inch pieces on the diagonal

1. Place the tea leaves in a teapot or heatproof measuring cup. Bring the water to a boil over high heat, then remove from heat and let cool for 3 minutes. Pour the water over the tea leaves and brew for 3 minutes.
2. Strain and reserve the tea leaves and brewed tea liquor.
3. Place 2 tablespoons of the cornstarch on a plate and add the white pepper. Mix well. Pat the shrimp dry and roll them in the mixture one at a time. Set aside.
4. Heat a wok or skillet over medium heat for 1 minute.
5. Add 2 tablespoons of the peanut oil and heat for an additional 30 seconds.
6. Add the shrimp and stir to prevent sticking. Cook the shrimp for 2 minutes, or until they turn pink and opaque. Quickly remove them from the pan and drain the shrimp on paper towels.
7. Mix the oyster sauce, soy sauce, sesame oil, and rice vinegar in a bowl and set aside.
8. Add a few tablespoons of brewed tea to the remaining1 1/2 teaspoons cornstarch and stir to make a smooth paste. Add 1/2 cup of the brewed tea and stir to dissolve. Set aside.
   Add the remaining 2 tablespoons peanut oil to the pan and heat on medium-high for 30 seconds.
9. Add the snow peas and green beans and saute for 2 minutes. Add the cooked shrimp and scallions and heat of 1 minute.
10. Add the reserved tea leaves and the oyster sauce mixture. Heat for 1 minute, adding a few tablespoons of water to the sauce if it becomes too thick. Serve hot.