Name: Singapore Shrimp Stir-Fry
Yield: Makes 2 servings; can be doubled
Ingredients: 2 tablespoons Thai oil or other flavored cooking oil; 10 ounces uncooked medium shrimp, peeled, deveined; 1 8-ounce package mixed stir-fry vegetables (including snow peas, carrots, onion and celery; about 3 cups); 2/3 cup canned unsweetened coconut milk; 2 tablespoons ginger-flavored or spicy soy sauce; 1 teaspoon Thai red or green curry paste; Chopped green onions

This recipe can be prepared in 45 minutes or less.

We were intrigued by the flavored cooking oil, ginger soy sauce and curry paste we found in the Asian foods section of the market last year, and used them to lend flair to this quick dish. Steamed white rice is the ideal side. Use a melon baller to scoop papaya, mango and passion-fruit sorbets into pretty cups, and garnish with crisp ginger cookies.

Recipe notes

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