Unlike other frying methods, stir-frying requires very high heat and very little fat. A wok is the best implement; it heats up quickly and to just the right temperature, and the shape promotes the brisk tossing about of food that is so characteristic of stir-frying. You can achieve similar results in a skillet as long as it’s large enough to accommodate all the ingredients (with room for tossing): Set the pan over high heat until very hot, add the oil and shrimp (or other items), and then adjust the heat as necessary during cooking.This method results in perfectly coated shrimp with lots of flavor, but there will not be much sauce for serving with rice (which is more authentic than heavily sauced renditions); if desired, double the amount of sauce ingredients.

　　

Ingredients

Serves 2

　　

For sauce

3 garlic cloves, minced

　　1 1/2 teaspoons untoasted sesame or peanut oil

　　1 tablespoon fermented black beans, rinsed and crushed with the back of a spoon

　　1 1/2 tablespoons minced fresh ginger

　　1 1/2 tablespoons shao-hsing wine

　　2 teaspoons hoisin sauce

　　1 1/2 teaspoons soy sauce

　　1 fresh hot chile, such as Thai (also called bird), sliced very thinly crosswise (remove seeds for less heat)

　　1 scallion, thinly sliced on the diagonal; reserve 1 tablespoon for garnish

　　

For stir-frying

1 pound large shrimp (16 to 20 count), peeled and deveined (page 122)

　　1 tablespoon cornstarch

　　3 tablespoons peanut oil

　　

For serving

Perfect White Rice (page 407)

　　

Step 1

Make sauce Whisk together sauce ingredients in a bowl and set aside.

　　

Step 2

Stir-fry Heat a wok on high for 2 minutes; it should be very hot (test by sprinkling in a bit of water, which should sizzle and evaporate upon contact). Toss shrimp with cornstarch to coat (don’t do this too soon or the coating will get gummy). Pour the peanut oil into the wok and add shrimp, letting them sit for 5 seconds (press on them with a spatula for better searing) before quickly stirring a few times and again letting them rest another 5 seconds. Continue resting and stirring until the shrimp are bright pink and opaque and seared to a golden brown, 1 to 2 minutes longer. Pour in sauce, bring to a boil, and cook for 30 seconds (without stirring), then stir a few times to coat the shrimp thoroughly.

　　

Step 3

Serve Garnish with reserved scallion. Serve immediately, with rice.

　　

STIR-FRY VARIATIONS

Step 4

Sea scallops Follow recipe above, replacing shrimp with a dozen sea scallops (adductor muscle removed) and searing on each side for 20 seconds (without moving). Add sauce and proceed as directed.

　　

Step 5

Cubed pork Make the sauce as instructed above. Toss 3/4-pound pork tenderloin, cut into 1-inch cubes, with cornstarch. Sauté pork until golden brown, stirring occasionally so that all sides brown evenly, about 4 minutes, then add sauce and proceed as directed.

　　

Step 6

Sliced pork Follow pork variation above, slicing 3/4-pound pork tenderloin into very thin strips and sautéing just until they begin to turn golden, about 2 minutes. Then add sauce and proceed as directed.

　　

Ingredients

Step 7

Fermented black beans are dried soybeans that have been preserved in salt, and sometimes garlic and spices. They are available at Asian markets.

　　

Step 8

Shao-hsing wine is a traditional Chinese cooking wine brewed from pure grain, with a low level of alcohol. Sake or sherry can be substituted.

　　

PEELING GINGER

Step 9

Use the edge of a teaspoon to peel fresh ginger. Run the spoon along its length, working in and out of the crevices, using a firm but light touch so you remove only the papery coating, not the flavorful flesh beneath.

　　Reprinted with permission from Martha Stewart's Cooking School: Lessons and Recipes for the Home Cook by Martha Stewart. Copyright © 2008 by Martha Stewart. Published by Crown Publishing. All Rights Reserved.Martha Stewart is the author of dozens of bestselling books on cooking, entertaining, gardening, weddings, and decorating. She is the host of The Martha Stewart Show, the Emmy-winning, daily national syndicated program, and founder of Martha Stewart Living Omnimedia, which publishes several magazines, including Martha Stewart Living; produces Martha Stewart Living Radio, channel 112 on SIRIUS Satellite Radio; and provides a wealth of ideas and information on www.marthastewart.com.