Make your own Chinese food faster than takeout

When it comes to Chinese food, Martin Yan is one of the best-known authorities to turn to for guidance. His latest book is particularly encouraging -- just look at that title: "Martin Yan Quick and Easy" (Chronicle, 2004, $24.95).

Whether for a Chinese New Year feast or a treat any time of year, Yan's recipe for honey-garlic green-tea shrimp offers a subtle adventure in flavor combination.

Like all the recipes in the book (a companion volume to Yan's public television series), the shrimp dish can be ready to put on the table in under 30 minutes.

Yan suggests the use of a spice grinder to turn green tea leaves into a fine powder.

"If you don't have a grinder, use the green tea in a bag. Cut the bags open and use the tea inside; most of the time it is pretty fragrant," he said. "

You will be amazed at the subtle flavors the leaves impart in this dish."

Honey-Garlic Green-Tea Shrimp

(Preparation and cooking time under 30 minutes)

For the marinade:

1 tablespoon cornstarch

2 teaspoons soy sauce

1 pound medium-sized raw shrimp, peeled and deveined

For the sauce:

1/3 cup chicken broth

2 tablespoons oyster-flavored sauce

1 1/2 tablespoons honey

1/2 teaspoon sesame oil

1/2 teaspoon cornstarch

1 tablespoon vegetable oil

3 cloves garlic, minced

2 teaspoons ground green tea leaves

1/3 cup macadamia nuts

To make the marinade, combine 1 tablespoon cornstarch and the soy sauce in a bowl and mix well. Add the shrimp and stir to coat evenly. Let stand for 10 minutes.

To make the sauce, combine all the ingredients (chicken broth, oyster sauce, honey, sesame oil and cornstarch) in a small bowl and stir until honey dissolves.

Place a stir-fry pan over high heat until hot. Add the oil, swirling to coat the sides. Add the garlic and cook, stirring, until fragrant, about 10 seconds.

Add the shrimp and stir-fry until they turn pink, 1 1/2 to 2 minutes. Sprinkle the ground green tea over the shrimp and stir to coat evenly.

Stir the sauce once, add to the pan, and bring to a boil. Reduce the heat to medium-low and cook, stirring, until the sauce thickens, 1 to 2 minutes.

Add the nuts, transfer to a plate, and serve.

Makes 4 servings.