Tuesday March 12
We had a handful of leftover
asparagus, most of a red bell pepper, and a clue. Rummaging and thought added an onion and a
pound bag of shrimp; the latter went into cold water to defrost and be
de-shelled. We marinated the shrimp in 2
Tbsp. Shao xing wine, a big pinch of kosher salt, a grind of white pepper, a
tsp. of grated ginger root, and a touch of sesame oil.
We stir fried the sliced onion,
then the sliced pepper, then stems, then tips of asparagus, all with oil and
salt on medium high heat. Then we melted
in some chicken broth, covered and simmered until tender. Removed the vedge and kept warm.
Oiled wok on medium, then stir fried
the shrimp quite gently, until just done (pinkish and non-translucent), with
the liquid boiled down slightly. Tasted,
and added a teaspoon or so of oyster sauce, for flavor. Re-added vedge to warm back up, and when it
was, drizzled with sesame oil.
Great colors, great flavors.
No comments:
Post a Comment