Instructions: Seafood Alternatives: scallops, squid rings Rinse the shrimp with cold water and pat dry with paper towels. Put the shrimp in a medium bowl, sprinkle with the wine, cover and refrigerate until needed, up to 2 hours.

Bring a medium pan of salted water to a boil, add the green beans and simmer for 3 to 4 minutes. Drain, rinse with cold water and thoroughly dry on paper towels. Cut the beans diagonally in 1 1/2-inch lengths and set aside.

In a small bowl, stir together the glaze ingredients and set aside. Drain the shrimp well.

Heat a wok or medium skillet over high heat. Add half of the oil and when it is very hot, add the shrimp. Stir-fry until the shrimp are firm and opaque, 1 to 2 minutes. Take from the heat and set the shrimp aside.

Reheat the wok over medium-high heat and add the remaining oil. Stir-fry the shallots, garlic and bell pepper until the bell pepper begins to soften, 1 to 2 minutes. Add the green beans and stir-fry just until hot, about 30 seconds longer.

Reduce the heat, stir the glaze and pour it into the wok. Stir until thickened. Add the shrimp with any juices and stir to combine.

Pour onto an attractive serving platter and garnish with the sprigs of cilantro.

This recipe yields 4 servings.

Comments: Indonesians love to "fire up" their dishes with generous amounts of incendiary chili sauces called sambals. They are served as table condiments or added to dishes as they are cooked. In Indonesia, sambals and other red-hot dishes are meant to be toned down by mixing them with generous amounts of white rice.

How may spoonfuls of chili sauce are enough? The amount depends upon your personal level of tolerance for capsaicin, the fiery crystalline chemical found in chiles. It acts as an irritant and causes the burning sensation in your mouth. It is believed to promote perspiration, which cools down the body - an important consideration in tropical climates.

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