Monday 28 December
Our every-other-day not-duck: defrosted
a pound of shrimp for a Chinese-style dinner.
Marinated the shrimp with two
teaspoons of Shao Xing wine, an equal amount of soy sauce (unusual, but we
wanted the stronger flavor), a teaspoon of minced ginger root, and a pinch of
white pepper.
Then stir-fried (in this order)
some sliced onions, minced garlic, colorful little peppers, and zucchini. Set them aside, covered, and stir-fried the
shrimp until just opaque.
Then mixed the vedge in again,
cleared the center, shook in a few globs of oyster sauce, to taste, and
stir-fried till hot.
Drizzled with a little sesame oil,
and Mao's your uncle.
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