Instructions: Prepare the marinated shrimp: In a bowl whisk together the oyster sauce, soy sauce, wine, sugar, and ginger, add the shrimp, stirring them to coat them well with the marinade, and let them marinate, covered and chilled, for 30 minutes. Drain the shrimp in a fine sieve set over another bowl, reserving the marinade.

In a heated wok heat the oil over high heat until it just begins to smoke, add the ginger, and stir in the brown bean sauce. Add the shrimp and stir-fry them for 2 minutes. Drizzle the wine around the edge of the wok and stir-fry the shrimp, adding some of the reserved marinade if the mixture is dry, for 1 to 2 minutes more, or until they are just firm.

Remove the wok from the heat, add the scallion, and toss the mixture gently. Transfer the shrimp to a serving bowl, let it cool, and chill it, covered, overnight.

Let the shrimp mixture stand at room temperature for 20 minutes before serving.

Yield: 6 servings as part of a Chinese banquet

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