Serves 4

If you wish, marinate the shrimp in rice wine or dry sherry and a bit of cornstarch before stir-frying.

4 ounces shrimp, peeled and deveined

4 large eggs, lightly beaten

¼ cup chicken broth or stock

Up to ⅛ teaspoon salt

Pepper to taste

½ teaspoon Chinese rice wine or dry sherry

1 teaspoon oyster sauce

1 green onion, thinly sliced on the diagonal

2 tablespoons oil for frying

• Wash the shrimp and pat dry. Take beaten eggs and stir in the chicken broth, salt, pepper, rice wine, oyster sauce, and green onion.

• Add 1 tablespoon oil to a preheated wok or skillet. When the oil is hot, add the shrimp. Stir-fry briefly, until they turn pink. Remove and drain.

• Add 1 tablespoon oil and turn the heat on high. When oil is hot, add the egg mixture. Scramble gently for about 1 minute, then add the shrimp. Continue scrambling until the eggs are almost cooked but still moist. Remove from the heat and let sit for a minute before serving.

Thousand-Year-Old Eggs

Of course, they're not really 1,000 years old. A better name for the dark, strongly flavored eggs found in Asian markets is preserved eggs. Duck eggs are preserved in a mixture of pine ash, clay or mud, and salt for about 100 days. Refrigerated, thousand-year-old eggs will last for months, but they do need to be rinsed thoroughly before eating.