Wednesday 9 March
After a couple of nights of
leftovers, we were ready for something fresh, like a seafood stir-fry.
We marinated a pound of peeled shrimp
with salt, sticks of fresh yellow ginger (so bright with the grey shrimp), and a douse of Shaoxing wine.
Then we cut up a sheaf of asparagus,
stir-fried the stems with salt and garlic, then added the tips.
When they were half done, we added
quartered button mushrooms and more salt, stir-fried until they darkened and
gave up their juices, then simmered under cover.
When the vedge was tender, we set
it aside with a sprinkle of soy sauce, then cleaned the wok and stir-fried
the shrimp and ginger. Once the shrimp were
pink, we re-added the vedge, stirred vigorously, and finished it off with a
sprinkle of sesame oil.
We were thinking of adding oyster
sauce, but it didn't even need it. Savory and succulent.
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