Tuesday April 26
This is an excellent quick stirfry, especially when asparagus is in season and cheap (like now). We always keep a bag of shrimp in the freezer just in case.
Defrost the shrimp by dumping them into cold water, and when they are pliable, remove their shells. Marinate them with a teaspoon of grated ginger, a tablespoon of Shaoxing wine, a grind of white pepper, a little sesame oil, and salt. Chop up the asparagus in slanting slices, separating stems from tips; stir fry the former, then the latter, in oil with a sprinkle of salt, until bright green. Lower heat, cover, and let steam with a dribble of water or chicken broth; remove. Reheat and oil wok, stir fry shrimp on high, add oyster sauce and stir in center to thicken, put asparagus back in, and reheat. Serve with a drizzle more sesame oil, for the tastiest and simplest Chinese style meal.
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