Li Shu-tim, chef de cuisine (Chinese) for the Grand Hyatt Hotel, has come a long way since starting as a kitchen assistant in a small restaurant at the age of 16. He has worked at big and small kitchens throughout Hong Kong, learning a variety of skills. When the Grand Hyatt opened in 1989, Li joined in the position of second wok cook and has since worked his way up the culinary ladder. He has represented the hotel at promotions throughout the Asia-Pacific region. Even in his present position, he continues to work 15- to 16-hour days. Like most other chefs who work long hours in hot kitchens, Li doesn't want to spend too much time cooking on his days off. When he cooks in his small, neat kitchen at his flat in Hunghom, he makes easy but flavourful dishes, like the following sauteed shrimps with green peas and preserved vegetables.
Sauteed fresh shrimps with green peas and preserved pak choi
400 grams fresh shrimps
40 grams preserved pak choi
120 grams fresh broad beans
Fresh red chillies, to taste
