Jade Shrimp (Shrimp Cucumber) (翡翠虾仁 Fei Cui Xia Ren)

Clean the shrimp and pat dry with a paper towel. Add the 1/2 teaspoon of kosher salt (or 1/4 teaspoon of table salt) and 1/4 teaspoon of ground white pepper to the shrimp, mixing thoroughly. Let the shrimp marinate on the counter while preparing the other ingredients.

Wash and dry the two cucumbers. Cut off the two ends and cut the body into round slices of about 1/4 inch (~0.6 cm) thickness. Use a huller or a small knife to make a small hole in the center of each cucumber slice.4 Ideally, you will have the same number of cumber slices as you have shrimp.

After the center is removed from each cucumber slice, thread shrimp through each slice and until the middle section of the shrimp sits perfectly in the cucumber to form a interlock (see pictures).

In a small bowl, mix the 1/4 cup of low-sodium stock with the 1 tablespoon of Chinese cooking wine (or rice wine).

Heat a wok or cast iron pot under medium-high heat, then add the 2 tablespoons of vegetable oil. When the oil is warm, add the shrimp with cucumber slices into the pot. Gently toss until the shrimp changes color to light pink, about 1 minute. (Don't worry if shrimp falls out of the cucumber holes while tossing. It can either be left that way or fixed after the dish is done.) Then pour in the 1/4 cup of stock mixture from step 4. Gently toss and scoop the liquid onto the shrimp and cucumber slices. Turn off the heat after about 30 seconds. Transfer the completed jade shrimp to a large plate and enjoy.