Shrimp stir-fry goes together in a flash

LITTLE ROCK — Peppery, stir-fried shrimp served over a bed of lemony rice and peas makes a quick Chinese-style dinner.

I adapted this meal from television chef Ming Tsai, who told me it’s based on a traditional Chinese favorite.

I’ve added peas to the rice side dish. They’re quick and easy to use, but any cooked green vegetable can be substituted.

Wok-Flashed Salt and Pepper Shrimp 1 pound large, easy-peel

shrimp 2 tablespoons cornstarch 1 teaspoon salt 1

2 tablespoon ground black

bepper

1 tablespoon vegetable oil 1 tablespoon chopped fresh

ginger OR 1 teaspoon

ground ginger 2 teaspoons minced garlic 6 green onions, thinly sliced

Place shrimp in a bowl of water to soak while you preparethe other ingredients.

Mix the cornstarch, salt and pepper in a medium bowl.

Remove shrimp from water and add them to the cornstarch mixture. Toss well to make sure all of the shrimp are covered with the mixture.

Heat the oil in a wok or skillet over high heat. When the oil is smoking, add the shrimp, ginger, garlic and green onion.

Stir-fry 4 to 5 minutes, until the shrimp have turned pink. Serve over rice.

Makes 2 servings.

Lemony Rice and Peas 1 package microwaveable

white rice 1 teaspoon vegetable oil Zest of 1 lemon PLUS 1

tablespoon juice 1 cup frozen peas, thawed Salt and ground black pepper

Cook rice according to package instructions. Measure 11/2 cups rice into a bowl (save any extra for another meal).

Add the oil, lemon zest, lemon juice and peas. Toss well. Add salt and pepper to taste.

Makes 2 servings.