|3||tablespoons canola or peanut oil|
|10||cloves garlic, chopped|
|1||pound jumbo shrimp, peeled|
|1/2||teaspoon white peppercorns, crushed|
|2||tablespoons oyster sauce|
|1||tablespoon sweet soy sauce|
|1||cup fresh Asian basil leaves, coarsely chopped|
2. Add the shrimp and cook, stirring, for 4 minutes or until they turn bright coral. If the shrimp release too much liquid, turn up the heat to evaporate it.
3. Add the white peppercorns, oyster sauce, soy sauce, and scallions. Cook, stirring, for 2 minutes.
4. Add the basil leaves and cook for 1 minute or until they wilt. Adapted from "The Spice Merchant's Daughter"