Serves 4–6

A beautifully colored curry-pink shrimp in a pink sauce peppered with green peas! The shrimp and the peas have a freshness that perfectly complements the silkiness of the Jasmine rice.

Basil Scallops

2 tablespoons vegetable oil

3 cloves garlic, chopped

3 kaffir lime leaves, julienned, or the peel of 1 small lime cut into thin strips

½ pound bay scallops, cleaned

1 (14-ounce) can straw mushrooms, drained

¼ cup shredded bamboo shoots

3 tablespoons oyster sauce

15–20 fresh basil leaves

  1. In a wok or skillet, heat the oil on high. Add the garlic and lime leaves, and stir-fry until fragrant, about 15 seconds.
  2. Add the scallops, mushrooms, bamboo shoots, and oyster sauce; continue to stir-fry for approximately 4 to 5 minutes or until the scallops are done to your liking.
  3. Mix in the basil leaves and serve immediately.