CHEF JEFF — ONE BYTE AT A TIME: Wok-Flashed Salt and Pepper Shrimp

This traditional Chinese favorite is based on a recipe one from TV chef Ming Tsai.

Wok-Flashed Salt and Pepper Shrimp

1 pound large, easy-peel shrimp

2 tablespoons cornstarch

1 teaspoon salt

½ tablespoon freshly ground pepper

1 tablespoon canola oil

1 tablespoon chopped fresh ginger or 1 teaspoon ground

2 teaspoons minced garlic

6 scallions, thinly sliced

Place shrimp in bowl of water to soak. Mix cornstarch, salt, pepper in medium bowl. Remove shrimp from water, add to cornstarch mixture. Toss well to cover all of shrimp are covered with mixture. Heat oil in wok on high heat. When oil is smoking, add shrimp, ginger, garlic, scallions. Stir-fry until shrimp have turned pink. Serve over rice.

Yield: Serves 2.

Approximate nutritional analysis per serving: 295 calories, 30 percent of calories from fat, 9.9 grams fat (1.1 grams saturated), 258 milligrams cholesterol, 35.7 grams protein, 14.8 grams carbohydrates, 1.7 grams fiber, 1,424 milligrams sodium.

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