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.