This recipe was submitted by Steve, who writes: "A nice, optional touch is to prepare ahead some pieces of gwo ba (sizzling rice) and have them waiting on the platter on the table. Bring the wok to the table and pour the shrimp out onto the gwo ba."
Boil a quart of water in your wok. Immerse all the veggies and boil rapidly until they reach peak color brightness. Immediately strain out into a bowl and set aside. Or you can do them in your microwave.
Put 5 tablespoons of oil into wok. Get it smoking hot and stir the shrimp until it is pink and done. This shouldn't take more than a couple of minutes - it all depends on the horsepower of your stove. Put onto plate and discard all excess oil and quickly clean the wok.
Heat 1 tablespoon of oil in wok . Get it smoking hot and toss in the hot peppers. Cook them for a minute, at most, until you are getting good whiffs of cooking chili. Add the other seasonings and stir for 15-20 seconds.
Add the sauce and stir to mix. Add back in the shrimp and veggies. Stir until you are sure it is all reheated. Give a quick dash of toasted sesame oil, then a quick stir.
Pour it out onto a nice, light colored or glossy black platter, so you can admire the colors.
Cooks Notes: I haven't done it yet, but I am tempted to try pouring it out onto a really hot iron platter which has been placed on the table.
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