Try this easy, healthy Chinese recipe from Beci Falkenberg, a chef at Cancer Wellness at Piedmont.

Ingredients:

• 1 pound of shrimp, shell-on headless or shell-off except tails (about 20 shrimp per pound)

• 2 slices of lean bacon or turkey bacon (nitrate- and sulfite-free, reduced sodium)

• 6 slices fresh ginger, cut into ⅛-inch thick quarter-size coins

• 1 clove garlic, sliced

• 2 green onions, sliced at an angle with the white and green parts separated

• ¼ cup tomato ketchup

• ⅛ teaspoon ground white pepper (less pungent than black pepper; powder dissolves into sauce)

• ½ teaspoon sugar

• 1 tablespoon Shaoxing wine or dry sherry

• 1 tablespoon soy sauce or gluten-free tamari

Step one:

Pat shrimp dry with a paper towel. If desired, you can peel the shells off for easy eating, but leave the tails on to add extra flavor when searing in the wok/large skillet.

Step two:

Cut bacon into small pieces and sauté in the wok over medium-high heat until crispy. Remove all but 2 tablespoons of bacon drippings from the pan. Add ginger and garlic; sauté for about 30 seconds until fragrant. Add the shrimp and white parts of the onion. Sauté shrimp for a couple of minutes until they start to turn opaque.

Step three:

Add the ketchup, white pepper, sugar, wine and soy sauce; stir-fry and simmer for a couple of minutes until the sauce is reduced. (There will not be an excess of sauce; only enough to coat the shrimp.) The shrimp are cooked through when they are firm and opaque.

Step four:

Transfer the shrimp to a serving dish and top with the remaining green parts of the onion. Serve with steamed rice and a side of vegetables.

Note: If you prefer not to use bacon or turkey bacon, substitute 2 tablespoons of canola oil to sauté the shrimp. However, the bacon adds a delicious smoky depth of flavor and is highly recommended.

Learn more about how to prepare healthy Chinese food at home.