Grilled Shiitakes with Ginger and Scallions

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yield: Makes 4 side-dish servings

active time: 30 min

total time: 30 min

If your mushrooms are dirty, allow time for wiping them clean with slightly dampened paper towels before lighting the charcoal. Prepare grill for cooking over medium-hot charcoal (moderate heat for gas). (If using a charcoal grill, open vents on bottom of grill, then light charcoal. When Charcoal turns grayish white (about 15 minutes from lighting), hold your hand 5 inches above grill rack to determine heat for charcoal as follows: Hot: When you can hold your hand there for 1 to 2 seconds; Medium-hot: 3 to 4 seconds; Low: 5 to 6 seconds. If using a gas grill, preheat burners on high, covered, 10 minutes, then, if necessary, reduce to heat specified in recipe.)

While coals are lighting, stir together Sherry, soy sauce, ginger, vinegar, sugar, and 1/2 tablespoon oil in a large bowl until sugar is dissolved.

Toss mushrooms with salt, pepper, and remaining 2 tablespoons oil, then grill on lightly oiled grill rack, covered only if using a gas grill, turning over occasionally, until lightly browned and tender, 4 to 6 minutes total. Transfer mushrooms with tongs to bowl with sauce, then add scallions and toss until combined.

Cooks' notes: • If you aren't able to grill outdoors, mushrooms can be grilled in a hot lightly oiled well-seasoned large (2-burner) ridged grill pan over moderately high heat.
• If you aren't able to find large shiitakes, you can use smaller ones but will need to grill them on a lightly oiled perforated grill sheet to prevent them from falling through the grill rack.

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Ginger, Sugar Snap Pea and corn sautéed shrimp

yield: 4 servings

Serve the rice steamed, mixed with fresh cilantro next to this spicy dish of Chinese inspiration. Mix shrimp, 1 tablespoon oil, 1 1/2 tsp. ginger, half the garlic, 1/2 tsp salt and red pepper crushed in a medium bowl. Let stand 1 hour.

Wok from heat or large Nonstick Skillet to high heat. Add shrimp mixture; Sauté until shrimp are just opaque in Center, about 2 minutes. Transfer shrimp to the bowl. Add 1 tablespoon oil to wok, then add the pea sugar snap, corn, bell peppers, green onions, 1 1/2 tsp ginger and garlic remaining. Sauté until vegetables are crisp-tender, about 3 minutes. Return the prawns and accumulated juices from the bowl to the wok; stir-fry 1 minute more. Season with salt and pepper. Sprinkle with sesame seeds and serve.

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