Grilled Pizzas

What better way to end an adventurous puppy weekend full of dog park dates, dog brunches, and dog training than inviting my friends over to play with Kaika while I grill them home-made pizzas? My cousin, Jenny (Jeff's sister), has very graciously given me the secret to her home-made pizza dough, here. And if there is anyone to trust for a good pizza recipe, it would be Jenny. Jeff was an extremely well-versed pizza aficionado and it seems to have run in the family. Jenny has gone through several recipes and experiments to find the perfect pizza dough recipe, and I'm reaping the fruits of her labor.

Knowing that I have no skills in forming a good pizza, I made enough dough to allow for mistakes. In fact, you can tell from the photos that I posted, that my pizzas went from a thicker crust (the top photo) to a crispy, thin, and chewy in the middle crust (the bottom photo), after I started to get the hang of it. Here's the method that worked for me (with a few tips from Bobby Flay):

Grilled Pizza

Pre-heat the grill to high. Generously flour your work surface. Begin stretching out your pre-made dough on the surface using gravity and sort of shaking it mid-air. I try to make an oblong shape. If you're comfortable spinning/flinging the dough in the air, give it a try. Once the dough is as evenly thin as you can get without seeing through it, place it on a pre-oiled cookie sheet. Brush olive oil on both sides and further stretch out the dough on the cookie sheet to your thickness preference.

Here's the tricky part: Try to gently place the dough directly on the grill without breaking it or mucking it up. Let it grill for a minute or two and it will be relatively easy to flip over. There should be grill marks on the first side. Remove after another minute or two of grilling.

Place the finished dough on foil, then top it with toppings. Place it back on the grill with the foil and cover for about 3 minutes till cheese melts. The dough is already cooked, so the foil helps to keep it from cooking more, but it will crisp the bottom. And trust me, it truly does crisp because it will give you a very satisfying crunch as you cut through it.

For our toppings, I used goat cheese (dotted in an artful blob distribution on the dough), prosciutto, figs, grilled asparagus, and arugula on one pizza. For the other, I used shredded fontina cheese, goat cheese, grilled chicken, grilled asparagus, grilled peppers, and home-made pesto. The verdict for this recipe: hands down the best grilled pizza I've ever made. Thanks Jenny!

P.S. With all this cooking, I often wonder why I don't make my darling little puppy boy some of his own organic gourmet food, since I always go through that effort for me and my friends. And then I watch him lick dirt, sniff other puppies' poop, and swiftly stop him from eating dead animals on our walks......so perhaps not.

Chicken Mole Enchilada

I just finished a fun little weekend bonding with my new puppy, Ikaika, while Raquel was out getting dirty in the wilderness on a climbing trip with her friends. For the most part, we had a good time except for some minor hiccups, ie. Kaika puking in my car, and me slamming my finger in the car door. I think my motherly instinct is starting to kick in, because I didn't even feel the pain of my finger when I "saved" my pup from getting run over by a car. Oh well, at least I can still type, sorta.

So, I spent Friday night doing what any other young, swinging, single-for-the-weekend woman would do. I stayed home, crate-trained my puppy, watched TV, and made Chicken Mole Enchiladas. Alright I admit it, my party days are long gone and I get tired by 9. It's ok, I gave up the illusion that I can still live like a college student a long time ago. And thank goodness, because I was either starving or eating crap back then. This home-made quick mole sauce was much more enjoyable than a night of getting wasted and watching bad decisions being made around me. I've always wanted to truly make mole from scratch, and some day I will. This recipe doesn't exactly count, because I only used one type of chile and took some short cuts. The process of making a genuinely complex and traditional mole takes days of toasting, grinding, and simmering a million ingredients. But, for a shortcut, this recipe was fantastic!

And as I sat there post-dinner, watching bad reality TV and reminiscing my old party days, I fully embraced beginning this new chapter of my life. Because, I can't describe the huge satisfaction I felt when at the end of the night, Kaika gave me a sleepy look and walked into his crate and laid down to sleep by himself. Here's hoping that I can keep up a good job as a new dog mommy.

Seafood Feast

You ever have one of those days where you stand at the seafood counter and want to buy everything, because it's on sale and looks fresh? This day was that day for me. I came home with Mahi Mahi filets, a whole-intact Sea Bass, and a dozen raw oysters but with no plan to prepare any of it. So, I fell back on the motto that simple is best, which definitely turned out true for this meal. And despite the fact that there was only 3 of us, we polished the majority of the platter and all of they oysters.

Firstly, I seasoned the Mahi Mahi with cumin, sea salt, pepper, and olive oil. Then, grilled it for 3-4 minutes per side to juicy, flaky, done-ness. Then, I tackled the whole sea bass. Now, don't let a whole fish intimidate you. Because, if you have the seafood monger de-scale and gut it, you'll have the most flavorful tender fish ever. The skin crisps up nicely, and meat is flavored by the bones that it's still attached to. All you need to grill it is olive oil, sea salt, pepper, a good pair of tongs, and a long spatula. Grill it on medium heat for 6 minutes per side, and be really careful when you flip it. And since, it makes a prettier presentation, and Raquel is a wuss about eating fish off the bone, it's a cinch to gently remove the head, tail, and bones once it's finished. Lastly, I didn't realize how easy it is to bbq oysters. Wash them, and pop them on the grill at high heat, then cover it. As soon as they pop off their own shell (about 3-4 minutes), they're done. Grill up a couple of lemons, and sprinkle a bit of juice on the finished platter. Serve it with a side of arugula salad, grilled bread, guacamole, mango pico de gallo, and a bottle of chilled white wine and you've got yourself a happy little dinner party. The only thing that would've made it more perfect would've been to eat it on the beach, barefoot.

Lamb Kebabs, Saffron Rice, and Yogurt Sauce

Spring is most definitely here. And what better way to celebrate than to break out the grill with refreshing spring produce and grilled meats! I'm not going to post this recipe, because I still want to perfect it. First of all, the quality of the lamb wasn't that great and came out overly gamey. And, the spices that went into the yogurt sauce wasn't a great combination. All in all, my favorite part of the meal was the arugula salad with avocados. But, it still made for a pretty picture. Looks yummy, huh? Psych...it wasn't. Oh well, lessons learned. I'll post a recipe when I figure it out.

Mussels and White Fish in a Light Saffron Tomato Coconut Broth

My next Vij's Seafood attempt was his version of Moules Mariniere. This was more of my response to Raquel saying she was craving Moules Mariniere (one of her favorite dishes). While I'm certainly a fan of the classic French preparation of mussels, I found the spicy, robust, full-flavored Indian version more exciting. Because even though the broth was light, it enhanced the plump, juicy mussels to a whole new level. Of course, it also helps that I threw in tons of jalapenos, paprika, and cayenne pepper. Yes, I like my food spicy.

For the record, this goes well with grilled bread, a spring salad, and big cold mug of beer.

Roasted Cashews, Sauteed Spinach, and Paneer in Tomato Yogurt Sauce; Broiled Butterfish in Tomato Coconut Curry

I treated myself, and my friends, to another decadent Vij's meal. Only this time, I'm knee deep the seafood section of the cookbook. Which, if you know me, is my favorite category. I was really interested in seeing an Indian interpretation on Hawaiian Butterfish (Black Cod or Sablefish). In fact, outside of Misoyaki Butterfish I hadn't really tried butterfish cooked any differently. I should've known that the delicate milky texture of the fish can easily blend with a rainbow of flavors. In this case, it was a light tomato coconut curry, which I personally associate more with Thai cuisine than Indian. Still, the dish was mouth-watering deliciousness!

For a side dish, I used one of Vij's interesting appetizers. I've never seen a combination of paneer, cashews, spinach, and yogurt sauce. But, wow! That was a really great idea! I don't know if that's a traditional Indian dish, but it's certainly a yummy one.

I'm really glad that I'm cooking my way through this cookbook. It's not only an adventure and tribute, but it's introducing a whole new wave of flavors to my palette.

Pasta Primavera

Lately, I've felt the need to lighten our meals a bit, ie. cook less meat. Mainly, because a lot of the meals that I cooked in honor of Jeff were meat heavy, and I'm also taking the start of this year's half-marathon training more seriously than before. So, I put together a vegetarian meal based roughly off of this recipe: Rigatoni with Eggplant Puree. I added my own spin by grilling all the vegetables first instead of roasting, because it's quicker and I'm impatient when I'm hungry. Also, instead of puree-ing everything, I reserved half of the vegetables to sautee so that there would be more texture and you could see what went into the sauce. Lastly, I used whole wheat penne.

You'd think that a meal like that would send Raquel to the taqueria down the street, but she actually really liked it! In fact, she took leftovers for lunch the next day. Seeing as how she normally needs meat in most meals and she's not a huge fan of wheat pasta, it's a miracle that she even finished her meal. Just from that healthy transformation, I feel like my work here is done. Amazingly, she said she didn't miss the meat. Here were my changes:

Modifications:
-use whole wheat pasta
-substitute red bell pepper for the tomatoes (that's just cause Raquel doesn't like tomatoes)
-grill the eggplant and bell peppers, reserve half to sautee at end. *
-blanch broccoli, and sautee in white wine, garlic, onions, and red pepper flakes.
-Add reserved veggies, cooked pasta, and pureed vegetables to sautee pan at end to throw everything together.
-use half the amount of Parmesan suggested, the veggies already have enough flavor.

*Nota bene -
Don't make the same rookie mistake I made. I had to taste test the wine before adding it to the sauce, just to make sure it was ok. That involved finishing a glass before grilling and getting tipsy. Thus, making it easier to burn your hand on the grill lid and missing the handle. So while war wounds sound cool, having a huge burn scar across three fingers is unattractive. I'd also like to note that burning your hand is a very quick way to get sober.

Barbari

Coming from a Chinese family, I'm lucky to be surrounded by many fantastic cooks; my aunty, my mom, and my grandmothers were big influences. And I know that's where my passion for food truly began. But, I'm also lucky that my extended family shared and expanded the culinary tradition. In particular, one of my Canadian aunties, who married a truly charming Persian man, excels in Mediterranean cuisine. So you can imagine my delight when I happened to move one city away from my cousin, who receives frequent visits from her mom. We've been fortunate to join in several of my aunty's dinner parties. And Raquel is still giving me a hard time for not bringing home leftovers from the great Lamb Kebab cookout that she couldn't make.

But, there was one perfect brunch which keeps resonating for both of us: Barbari. It's Persian bread that my aunty makes from scratch and serves with fruits, meats, cheeses, various spreads, and cups of tea. It was a perfectly balanced light meal, that would be ideal after a workout. We happened to have this meal before a workout, and it still didn't really hinder us. The bread was the star of the meal. It's hard for me to describe, but I felt like it was light and hearty at the same time, if that even makes sense.

So, I bugged my cousin for her mom's recipe. Which, I successfully finangled from my last visit with her. Raquel and I feasted on this bread last weekend, and I served it with tomatoes, apples, salami, and goat cheese. She loved it, it's now her favorite breakfast. And I can't get over how many possibilities the recipe has. My aunty even used the bread as pizza dough, which I'm definitely going to have to try. And naturally, I couldn't resist making a healthier version by substituting 100% whole wheat flour for the regular flour. It added this nutty warmth to the bread that the original version didn't have. But, next time I'll try adding some honey to the wheat to balance out the slightly bitter wheat flavor. I'll probably also make tzaziki and hummus to go with it. Thanks Cuz!

Barbari

1 cup warm water
1 Tb quick acting/instant yeast
1/2 Tb sugar
1/2 Tb salt
2 cups flour
3-4 Tb olive oil

Dissolve sugar in warm water. Add yeast to sugar water. Let sit for 5 minutes. Add salt to flour in a medium/large bowl. Make a well in flour and add olive oil. Add yeast/water mixture to flour and combine with hands to make dough(having olive oil on your hands will help to keep the dough from getting too sticky on your hands). Cover the dough with paper towel (you can put olive oil on the paper towel so when the dough rises it doesn't get stuck to the paper towel). Leave the dough in the bowl in a warm place (I usually turn an element on low and leave the bowl nearby) for 30 minutes. Spread the dough on a cook sheet (13 X 9 ??) that has been prepped with olive oil and dusted with flour. Leave the dough for another 30 minutes. Heat oven to 350 F. Bake in centre rack for 10-15 minutes (all ovens are different so just watch your bread). You may want to take the bread off the pan and bake for another minute or so to crisp the bottom, and/or turn the oven on broil to brown the top a wee bit.

Optional: Do an egg wash on the bread and sprinkle with sesame seeds, poppy seeds, onion flakes (anything!). You can score the bread with a knife before baking, so that when the bread is done it is easy to pull apart the pieces.

Grilled Lamb Chops with Fenugreek Sauce and Tumeric New Potatoes

To continue my Vij's tribute to Jeff, tonight I cooked his all-time favorite dish from that restaurant: Vij's Lamb Popsicles. To give you a sense of the flavor, I marinated the lamb in a mustard and sweet white wine mixture before I grilled them. The fenugreek sauce is cream-based with a mixture of Indian spices, ginger, and peppers. Finally, the potato dish is a mixture of sauteed potatoes, cauliflower, spinach, and masala. I can see why this is their signature dish. It's clear that Vij really spent time working on this dish to achieve the optimum flavor combination between each element. The soft meaty texture, the luxurious spice-filled cream sauce, and the satisfying hearty warmth of the vegetables complemented each other in a manner which brought each element to a new taste level. The effect was like Gestalt Theory. It really made the dish sing. I think Jeff would've been proud...and full.

On a side note, I wanted to share another Jeff memory with this post that I didn't mention in my official eulogy. One of my fondest memories of Jeff was during his Bay Area visit. He arrived on the same night as my second date with Raquel. Once I informed him of this, here is the conversation that followed:

Jeff: "ooooh, you're going out with that girl again? nice. should I take a cab back from the airport instead?"

Me: "don't be silly Jeff. my family comes first".

Jeff: "it's ok. perhaps I should find a hotel for the week? ;)"

Me: "Cut it out. It's just a second date. That's not how I roll".

The second date went well enough that Raquel and I continued to text throughout the week. When Jeff noticed, he started reading her texts and my responses over my shoulder. As usual, he couldn't help but tease me about how I have no game. So, he then proceeded to act as my Cyrano de Bergerac and fed me my flirty lines. Raquel and I have been together for almost three years now, and I'd like to think Jeff had a hand in it in the beginning. But, when I asked Raquel if any of his lines actually worked, she thought I just wanted to be friends during those texts. Ouch. Sorry Jeff, guess we both didn't have game.

Indian Lamb Stew, Yogurt-Marinated Cabbage, Cumin Basmati Rice

I'm heartbroken to say that I lost my dearest cousin, Jeff, to complications with his leukemia treatment two weeks ago. He was only 33 years old. Jeff and I were very close. He'd often jokingly say, "You're the perfect female version of myself. We're a bit narcissistic in our relationship that way. As long as you like yourself a little bit, you'll like me". I love him very much and I deeply miss him. These past two weeks have gone by ridiculously fast, and I'm still having a hard time accepting the permanence of him not being here.

So this year, I've decided to pay tribute to him in a combination of ways. As I gear up again to run the 2010 Nike Women's Half Marathon, I will join Team in Training for the first time with a few of my other cousins in tow. Our goal is to raise money for the Leukemia and Lymphoma Society, and to donate the money in his memory. I know his presence will be with us on that day.

Aside from chatting with him online or catching up on the phone, we'd often have adventures with hiking, biking, and eating. One of his favorite Vancouver restaurants, was Vij's. So, my other tribute has been to cook my way through Vij's cookbook. And my first attempt was the Cinnamon-scented Lamb Stew, Yogurt-Marinated Cabbage, and Cumin Basmati Rice. Unfortunately, I don't think I'm allowed to post the recipes here. But, I can probably give the general idea of how it tastes.

Jeff was rightfully enamored with the rich depth of these flavors. Although, I probably altered the taste since I didn't use any ghee, and I only used non-fat plain yogurt. The combination of spices are strong enough to not need any help from ghee or heavy yogurt. I thought it was a fantastic meal worthy of Jeff's praise. And apparently, my friends agreed since they cleaned out my stockpot. Look Jeff, no leftovers! And leave it to me to make rich Indian food healthy.

For those who'd like to try out the recipes, this lamb stew and this cabbage recipe look close to Vij's. For the rice, just add cooked onions and whole cumin seed to the basmati rice while it's cooking. Stay tuned for Jeff's favorite Vij's dish: lamb popsicles.

Coconut Shrimp and Chipotle Mango Sauce

Ok, I realize that a large amount of my recent posts have somehow involved shrimp. Well, there's a simple reason for that. If you buy a huge bag of frozen raw EZ-peel shrimp, you're going to have a convenient and nutritious protein source always at your fingers. So, I'm sure my next several posts will still be about shrimp. And surprisingly, Raquel isn't tired of it. Anyway, tonight was a heavy workout night so we weren't in the mood for anything heavy afterwards. Thus, this dinner could be summed up as Happy Hour (minus the alcohol) at Surfrunner and Raquel's house.

The star of the menu was the Coconut Shrimp and Mango Sauce from Cooking Light. It was so flavorful, crunchy, and relatively healthy that Raquel has added this dish to the list of dishes that she wants me to cook for her parents. That's saying a lot considering Raquel takes days to figure out what restaurants to take her parents to when they visit. The rest of the menu was rounded out by home-made guacamole, home-made hummus, carrot sticks, cucumber sticks, and bell pepper sticks. I love finger foods after a tough workout, because I always feel like I get more bang for my buck. Now, if I only could have had a beer....

Home-made Guacamole

-1 lime, juiced

-1 avocado

-1/4 onion (finely minced)

-2 Tb cilantro (chopped)

-Hawaiian Sea Salt, to taste

Throw all ingredients together and mash.

Home-made Hummus

-1 can of garbanzo beans, drained

-about 6 garlic gloves, chopped

-1 lemon, juiced (optional)

-2 Tb Extra Virgin Olive Oil

-Hawaiian Sea Salt, to taste

Put all ingredients into a food processor and blend. Add water as needed to thin it out. You can also add Tahini if you have it, but I didn't.

Modifications to Mango Sauce:

(Note - I didn't have Scotch Bonnet Peppers so I substituted my own)

-Add 2 chopped chipotle peppers in blender at end. (I used the canned chipotles in adobo sauce)

-Add 2 Tb cilantro in blender at end

-Add 1 serrano chile (chopped) in to saute with garlic.

Shrimp Stuffed Poblano Chiles

I'm a huge fan of stuffed poblano chiles, but only if they are not deep-fried like they traditionally are. So, I've collected a few recipes that usually just involves just broiling or baking. Here's one of the newer ones I found from Cooking Light. Yum-o. It may look like a cheese/cream sauce, but it's really light with the suggestions they make. Plus, I just loved the combination of fresh seafood, creamy avocados, and the smokiness of the poblano chile. I'll definitely make it again, but perhaps not for Raquel because she can be occasionally lactose-intolerant. Here were my modifications:

Modifications

-use garlic, cilantro, and chopped serrano chiles as the base for the sauce

-add chopped avocado for texture

-don't broil the red bell pepper, chop it up and use it in the sauce fresh. it adds crisp texture.

Eggs Benedict with Chipotle Hollaindaise Sauce

Last night's dinner was dedicated to Mayumi, whom I consider an expert in eggs benedict. Originally, her blog began as the eggs benedict chronicles, where she traveled all over San Francisco and New York City cataloging and rating every eggs benedict she came across. I was lucky enough to accompany her in some of those tasty adventures, and in turn introduced this dish to Raquel for the first time a year ago. Since then, Raquel has hopped on to the eggs benedict train.

So, I decided to have a breakfast for dinner night. Last Saturday, Raquel and I saw the premier of a new food network show, Mexican Made Easy, starring a new chef, Marcela Valladolid. Raquel and I think this show has a lot of potential, because we really liked some of her tips, the balanced nutrition in her food, and most of all her food itself. It doesn't hurt that she's cute too... Anyway, I gave her Eggs Benedicto a try. Wow...I loved it. And so did Raquel. If you know Raquel, you know that it's a huge deal if she actually went for seconds. The sauce was so light and flavorful, and the use of prosciutto and croissants is really a good idea. I did lighten it up a little with a few minor changes, and a side salad. But, it's good enough that Raquel has been nagging me to cook this for Mayumi the next time she stops by. I just might take her up on that.

Modifications:

-I'm lucky enough to live by a bakery that makes 100% whole wheat croissants.

-I only need 1 slice of prosciutto per croissant half. And while you're at it, throw the prosciutto on the croissant while you toast it, it's nice to have crispy prosciutto.

-I only needed 1/2 a stick of butter (1/4 of what is suggested).

-I used 2 yolks instead of 3.

-I prefer to drizzle the sauce instead of smothering it, like most eggs benedict. So, I probably added more hot water at the end than most to gain that consistency.

Seafood Saffron Soup

I kinda have been on the lookout for a good seafood soup recipe, because I'm freezing right now. So, I adapted this wonderful Creamy Garlic Soup from Cooking Light. Holy Moley, this one is definitely a keeper. It's just the right amount of heat, flavor, and nutritional balance that I usually go for. And I can't say enough how great it is to make your own soup stock, so I love that they incorporated that into this dish. Making your own stock really isn't as hard as it sounds, you can always just leave it on the stove to simmer down while you're watching TV, which is what I did. Although, I must say that I was surprised that the Cooking Light recipe lacked vegetables. So I added my own at the last minute, to keep the freshness and crunch. And since Raquel wasn't feeling very well before I made this, then felt better after she had this, I can honestly say it's good for what ails you.

Modifications:

-add sugar snap peas

-add baby carrots

-add minced garlic to soup in addition to the soup stock

-add minced serrano chile

-add basil

Kabocha Pumpkin and Sweet Potato Salad

This dish was inspired by a recent trip home to Hawaii, specifically one of my lunches at Shirokiya. I had a salad that was very similar to it, so I tried to re-invent it. I used it as a side dish for this dinner: Misoyaki Butterfish. But, judging from Raquel's reaction, this was more like the star of the meal. That's saying a lot, because she's not big on potato salad in general because of the mayo. But, I used Japanese mayo (Kewpie) instead of regular mayo. It tastes a little different because they use rice vinegar instead of white vinegar, and soy oil instead of regular oil. Also, you just can't beat at how pretty this dish is. It's so colorful!

Japanese Kabocha Pumpkin/Potato Salad

(all ingredients can be found at any Japanese Supermarket, like...Marukai or Nijiya)

-1 Kabocha Squash/Pumpkin (seeded and cut into 1-inch chunks, keep the skin. you're going to need a sharp knife and be careful, because this sucker is hard to cut)

-1 Medium Japanese Purple Sweet Potato (Cut into 1-inch chunks w/ skin on)

-1.5 cup Sugar Snap Peas (raw and chopped)

-1.5 cup Carrots (raw and chopped)

-2 Tb Cilantro (chopped)

-1 cup Corn (optional)

-1 cup Peas (optional

-approximately 3-4 Tb Japanese Mayo

-Hawaiian Sea Salt (can substitute kosher salt)

-Pepper

Boil Kabocha Pumpkin and Sweet Potato in water salted with sea salt for around 10 minutes till tender. Drain and Cool. Mix all vegetables together with Japanese mayo. Add sea salt and pepper to taste, and more mayo if desired. Chill.

Kabocha Pumpkin and Shrimp Stir-fry

I think I'm starting to become obsessed with Kabocha Pumpkin. But, I can't help it because it's the perfect nutritional seasonal (winter) ingredient right now. Not to mention, it's so versatile. Anyway, I can't take credit for this dish because it was Raquel's idea. She loves Thai Red Curry, but sometimes she's not in the mood for the coconut milk. So she posed the idea of using the red curry paste in a stir-fry. Lo and behold, this is what I came up with. Serve it with brown rice, and it becomes a delightful healthy alternative to an otherwise heavy dish. Don't forget to leave the skin on, because that's where all the major nutrition is. The orange flesh may add a slight sweetness and smooth texture to the dish, but I'm not sure if it has a lot of health benefit.

Kabocha Pumpkin and Shrimp Stir-fry

-1 kabocha pumpkin, seeded and diced with skin on

-1 red bell pepper, sliced

-2-3 stalks green onion, minced

-4-6 cloves of garlic, minced

-1 bunch of cilantro, minced

-1 cup of green beans, halved

-2 jalapenos, minced

-1 pound of shrimp, shelled

-sesame oil

-thai red curry paste, 2-3 Tb

-fish sauce (nuoc mam or patis), 1/4 cup

-1 lime

-1 cup water or chicken broth

-hawaiian sea salt and pepper

Season shrimp with salt and pepper, set aside. Heat wok to high with sesame oil. Saute green onion, garlic, jalapenos, and 1/2 the cilantro for a minute. Add thai red curry paste and kabocha pumpkin, saute for a minute. Add chicken broth or water, then cover for about 3 minutes. When pumpkin is tender, add shrimp, bell pepper, beans, lime juice, and fish sauce. Stir-fry until shrimps are cooked through. Garnish with other half of cilantro. Serve.