YIN YANG BEANS

Serves 4.

Note: Pickled ginger can be found in the Asian section of supermarkets.

• 3/4 tsp. salt, divided

• 1 lb. green beans, ends trimmed (about 6 c.)

• 1 tbsp. soy sauce

• 1 tbsp. Shao Hsing rice wine or dry sherry

• 1 tbsp. peanut or vegetable oil

• 1 tbsp. minced garlic

• 1 tbsp. minced ginger

• 1/4 tsp. red pepper flakes

• 2 tbsp. ground pork (about 1 oz.)

• 1 tbsp. minced pickled ginger (see Note)

• 1/4 c. chopped green onions

Directions

In a 3-quart saucepan, bring 11/2 quarts water and 1/2 teaspoon salt to boil over high heat. Add beans and cook 1 minute or until bright green and the water almost returns to a boil. Drain beans in a colander, shaking well to remove all excess water.

In a small bowl, combine soy sauce and rice wine.

Heat a 14-inch flat-bottomed wok over high heat until a bead of water vaporizes within 1 to 2 seconds of contact. Swirl in oil, add garlic, fresh ginger and red pepper flakes, and stir-fry 10 seconds or until aromatics are fragrant.

Add pork, and using metal spatula, break up pork and stir-fry 30 seconds to 1 minute or until pork is no longer pink. Add beans, pickled ginger and green onions, and sprinkle on remaining 1/4 teaspoon salt.

Swirl soy sauce mixture into wok and stir-fry 1 minute or until pork is cooked through and beans are crisp-tender.

Nutrition information per serving:

Calories 93 Fat 5 g Sodium 520 mg

Carbohydrates 11 g Saturated fat 1 g Calcium 53 mg

Protein 4 g Cholesterol 4 mg Dietary fiber 3 g

Diabetic exchanges per serving: 2 vegetable, 1 fat.

CLASSIC DRY-FRIED PEPPER AND SALT SHRIMP

Serves 2 as main dish with rice.

Note: This is an example of a dry stir-fry. Sichuan peppercorns are available at Penzey's Spices stores and at Asian markets. They need to be roasted before use: Put in a dry, cold pan over medium-low heat for 3 to 5 minutes until fragrant and slightly smoking. Once cooked, they should be ground in a mortar, then stored in a jar.)

• 2 tbsp. plus 1/2 tsp. salt, divided

• 1 lb. large shrimp, peeled and deveined

• 1/4 tsp. sugar

• 1/4 tsp. roasted and ground Sichuan peppercorns (see Note)

• 2 tbsp. peanut or vegetable oil, divided

• 1 tbsp. minced garlic

• 1 tbsp. minced ginger

• 1 tsp. minced jalapeño chile, with seeds

Directions

In a large bowl, combine 1 tablespoon salt with 1 quart cold water. Add shrimp and swish shrimp in water with your hand for about 30 seconds. Drain.

Add 1 more tablespoon salt to bowl with 1 quart of cold water and repeat. Rinse shrimp under cold water and set on several sheets of paper towels. With more paper towels, pat shrimp dry.

In small bowl, combine remaining 1/2 teaspoon salt, sugar and ground peppercorns.

Heat a 14-inch flat-bottomed wok or 12-inch skillet over high heat until a bead of water vaporizes within 1 to 2 seconds of contact. Swirl in 1 tablespoon of oil, add garlic, ginger and chile, then, using a metal spatula, stir-fry 10 seconds or until aromatics are fragrant.

Push garlic mixture to sides of wok, carefully add shrimp and spread evenly in one layer in wok. Cook undisturbed 1 minute, letting shrimp begin to sear.

Swirl in remaining 1 tablespoon oil and stir-fry 1 minute or until shrimp just begin to turn orange. Sprinkle on salt mixture and stir-fry 1 to 2 minutes or until shrimp are just cooked.

Nutrition information per serving:

Calories 245 Fat 15 g Sodium 840 mg

Carbohydrates 4 g Saturated fat 3 g Calcium 54 mg

Protein 23 g Cholesterol 213 mg Dietary fiber 0 g

Diabetic exchanges per serving: 3 lean meat, 1 fat.

STIR-FRIED GINGER TOMATO BEEF

Serves 2 as a main dish with rice.

Note: The original recipe called for blanched and peeled tomatoes, Grace Young said. She found that canned tomatoes, with their juices, offered better flavor, especially in the winter.

• 12 oz. lean flank steak

• 2 tbsp. minced ginger

• 1 tbsp. soy sauce

• 2 tbsp. Shao Hsing rice wine or dry sherry, divided

• 2 tsp. cornstarch

• 3/4 tsp. sugar, divided

• 1/2 tsp. salt

• 1/4 tsp. freshly ground pepper

• 3 tsp. sesame oil, divided

• 1 tsp. dark soy sauce

• 1 tbsp. peanut or vegetable oil

• 1 (14.5-oz.) can whole peeled tomatoes in juice

• 4 green onions, halved lengthwise and cut into 2-in. sections

Directions

Cut the beef with the grain into 2-inch-wide strips. Cut each strip across grain into 1/4-inch-thick slices.

In a medium bowl, combine beef, ginger, soy sauce, 1 tablespoon rice wine, cornstarch, 1/4 teaspoon sugar, salt and pepper. Stir to combine. Stir in 1 teaspoon sesame oil.

In a small bowl, combine dark soy sauce, remaining 1 tablespoon rice wine and remaining 2 teaspoons sesame oil.

Heat a 14-inch flat-bottomed wok or 12-inch skillet over high heat until a bead of water vaporizes within 1 to 2 seconds of contact. Swirl in peanut oil, carefully add beef and spread evenly in one layer in wok. Cook undisturbed 1 minute, letting beef begin to sear. Then, using a metal spatula, stir-fry 1 minute, or until beef is lightly browned but not cooked through. Transfer beef to a plate.

Add tomatoes with their juice to the wok, sprinkle on remaining 1/2 teaspoon sugar and bring to a boil, breaking each tomato into two or three pieces with spatula.

Swirl dark soy sauce mixture into wok. Return beef with any juices that have accumulated to the wok, add the green onions and stir-fry 1 minute or until beef is just cooked through and sauce is slightly thickened.

Nutrition information per serving:

Calories 445 Fat 19 g Sodium 770 mg

Carbohydrates 15 g Saturated fat 4 g Calcium 93 mg

Protein 52 g Cholesterol 125 mg Dietary fiber 3 g

Diabetic exchanges per serving: 3 vegetable, 61/2 lean meat.