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.