Serves 4

This simple dish makes an excellent appetizer as well as main course. Like Kung Pao Chicken, it can also be made with cashews instead of peanuts.

1 pound shrimp, peeled and deveined

½ cup chicken broth

2 tablespoons Chinese ricewine or dry sherry

2 teaspoons soy sauce

2½–3 tablespoons oil for stir-frying

2 slices ginger, minced

¼ teaspoon chili paste

½ cup peanuts

• Wash the shrimp and pat dry with paper towels. Combine the chicken broth, rice wine, and soy sauce, and set aside.

• Add 1½ tablespoons oil to a preheated wok or skillet. When oil is hot, add the shrimp. Stir-fry very briefly, just until they change color. Remove and set aside.

• Add 1 tablespoon oil to the wok. When oil is hot, add the ginger and chili paste. Stir-fry briefly until aromatic. Add the peanuts. Stir-fry for about 1 minute until they turn golden but are not burnt.

• Push the peanuts up to the side of the wok. Add the sauce to the middle of the wok and bring to a boil. Add the shrimp back into the wok. Mix everything together and serve hot.

Storing Ginger

Ginger will keep for several days when stored in a paper bag that is kept in the vegetable crisper section of the refrigerator. For longer storage, place the ginger in a sealed container, fill with Chinese rice wine or a good pale, dry sherry, and store in the refrigerator. As the ginger flavor fades, you will have the flavor of the sherry to compensate.