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Chinese Hoisin Shrimp Salad

by Dorothy Huang

Serves 6 to 8

1 pound medium-sized shrimp in shells
¼ teaspoon salt
1/8 teaspoon pepper
2 tablespoons cooking oil
1 tablespoon chopped garlic
2 tablespoons Hoisin sauce
4 cups shredded Chinese cabbage
2 cups asparagus, roll-cut into 1 1/2-inch pieces, steamed or blanched
1 red bell pepper, shredded
1 cup Mandarin oranges, sectioned
½ red onion, sliced thinly

Salad dressing:

1/2 teaspoon salt
1 tablespoon brown sugar
3 tablespoons lemon juice
2 tablespoons rice vinegar
1 tablespoon chopped cilantro
1 teaspoon minced ginger
1 tablespoon sesame oil
2 tablespoons Hoisin sauce
2 tablespoons soy sauce

1. Shell, devein, and rinse shrimp. Drain thoroughly. Sprinkle salt and pepper over shrimp. Mix well.

2. Heat 2 tablespoons oil in a wok over high heat. When hot, add garlic and shrimp. Stir-fry for 2 minutes or until shrimp turn pink. Add Hoisin sauce. Stir to mix and remove from heat.

3. Arrange Chinese cabbage, asparagus, red bell pepper, mandarin oranges and red onion on a serving platter. Place Hoisin shrimp on top.

4. Combine salad dressing ingredients in a jar. Shake well and pour over salad.

© Dorothy Huang, 2005

As Houston, Texas’ renowned Chinese cooking teacher, Dorothy Huang (chinesecuisinedh@aol.com) has taught thousands of people to embrace Chinese cooking in their homes. Her second cookbook, Chinese Cuisine, Made Simple, includes 160 mouth-watering recipes and beautiful color photographs.

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