Sichuan Shrimp and Scallion Stir-Fry

Published: February 23, 2005
Time: 30 minutes

Salt
4 bunches scallions, trimmed
1 clove garlic, peeled
1 1/2 pounds shrimp, peeled
3 tablespoons peanut oil, or neutral oil, like corn or grapeseed
1/2 cup chopped fresh cilantro leaves.

Bring a medium pot of water to a boil, and salt it. Meanwhile cut three
bunches of scallions into 3- or 4-inch lengths; roughly chop remaining
bunch, and set it aside. Place long scallion pieces in boiling water,
and cook until bright green, about 1 minute, then drain, reserving about
1/2 cup cooking liquid. Plunge scallions into a bowl of ice water, then
drain again, and puree with garlic clove, using a little reserved
cooking liquid to make mixture smooth.
Put oil in a large skillet, and turn heat to high. A minute later add
shrimp and a large pinch of salt, and cook, stirring only occasionally,
until shrimp are uniformly pink, 3 to 5 minutes. Turn heat to low, and
add chopped scallions and cilantro. Stir, then stir in scallion puree.
Taste and adjust seasoning, and serve

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