Seafood
2 tablespoons sesame seeds
1/2 lb. shrimp
2 tablespoons lemon juice
4 green onions
2 small zucchini
1/4 lb. snow peas
1/2 teaspoon cornstarch
1/4 teaspoon crushed chilies
1 teaspoon sugar
2 tablespoons vegetable oil
1 tablespoon grated ginger root
2 garlic cloves crushed
Place sesame seeds in small dry frying pan over medium heat. Stir sesame seeds continuously until browned, about 3 min. ( Sesame seeds brown quickly, so be careful not to burn.)
If using frozen shrimp, rinse with cold water to melt ice crystals. Peel and devein fresh shrimp.
In medium-size bowl, stir shrimp with lemon juice. Set mixture aside at room temperature.
Slice onions diagonally into 1-inch pieces. Set aside. Slice zucchini diagonally into thin rounds. Remove stems from snow peas. Set zucchini and snow peas aside together.
Drain lemon juice from shrimp into a small bowl. Add cornstarch, crushed chilies and sugar. Stir until cornstarch is evenly blended. Set aside.
Heat oil in a large wide frying pan until piping hot. Add ginger root and garlic and stir-fry over medium-high heat for 1 min. Add onions and stir fry for 1 min. Add shrimp and stir-fry for 1 min. Add zucchini and snow peas and stir fry 1 min. Stir in lemon-cornstarch mixture. Continue stirring until mixture starts to thicken slightly and shrimp are cooked, about 3 min. Arrange mixture on a large serving platter and sprinkle with toasted sesame seeds.