Instructions: Seafood Alternatives: smoked scallops, smoked clams, smoked oysters Make the sauce by blending the water, soy sauce, sugar and cornstarch. Set aside.

Heat a wok or large skillet over medium-high heat. Add the oil and swirl the pan to coat the sides. Add the garlic and ginger and saute until aromatic, about 15 seconds. Sear the mushrooms in the hot oil until nicely browned and tender, about 4 minutes. Add the sherry, shrimp and water chestnuts.

Stir the sauce to thoroughly remix and pour it into the wok. Cook, stirring constantly, until the sauce thickens and the ingredients are evenly coated, 2 minutes more.

Transfer the shrimp mixture to a warmed serving dish, sprinkle with the green onion and serve immediately.

This recipe yields 4 servings.

Comments: This simple dish is quick to prepare and full of delicious flavor. To customize shrimp for this recipe, simply add 1 teaspoon of five-spice powder to the smoked brine mixture and follow the regular steps for smoking shrimp.

Try adding some tea leaves to the wood chips for an aromatic Chinese variation. (The shrimp are also great served plain with hot mustard and cold beer.)

Alternatively, you can use regular smoked shrimp and add 1/2 teaspoon of five-spice powder to the garlic and ginger mixture before adding the mushrooms.

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