Instructions: In a bowl, mix shrimp, cornstarch, coriander and sesame oil. In a hot wok, coat with canola oil, and quickly stir-fry the shrimp for only 2 minutes keeping them rare. Set aside. In the same wok, add a little more oil and caramelize garlic, ginger and onions. Season. Add mushrooms, oyster sauce and chicken stock. Add noodles, haricots and shrimp. Quickly heat up and serve immediately.

TEST NOTES:

1. Instead of letting the shrimp get cold while we caramelize the onion with garlic and ginger; do it ahead.

2. VELVETIZE SHRIMP: Place shrimp in a large bowl. Gently rub the shrimp with 1/2 cup coarse salt. Wash the shrimp under cold running water, and place in a colander. Drain well. Towel dry and roughly chop into chunks.

3. See his directions but as soon as the shrimp turn pink, make a well in the wok. Put mushrooms in the space; next the beans. Top with caramelized onions. Do not stir yet. Add broth; stir to mix and add the oyster sauce

(see pantry note).

PANTRY NOTES: Mushrooms: substitute shiitake or other mushroom of character. I would not use white mushrooms with this dish. Substitute long beans when in season. ORIGINAL called for one pound of shanghai egg noodles (blanched and refreshed). We substituted lowfat baked Ramen noodles and used half the weight but almost the same bulk. Vegetarian stir fry sauce worked well: it has less salt than the oyster sauce.

tasting. Love this method of preparing shrimp. Exceptional! [10 Oct

NOTES : Recommend this one. Use thin green beans with higher sugar - not the
Kentucky ones. This runs around 24% cff

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