My Christmas ornaments can be useful all year round.
In honor of the new year, I cooked Chinese food last night.
I made egg rolls, Dragon Beans, Lemon Basmati Rice, and Wok-Flashed Shrimp. And I learned something.
I just love the juicy shrimp from Chinese restaurants, but when I cook shrimp at home all their moisture oozes out and I am left with chewy pink nuggets. I think this recipe solved my problem. Make sure the shrimp are really dry. Toss them in a mixture of cornstarch and spices. Stir-fry them quickly over high heat. Wow! They were perfect.
The rest of the meal was pretty darn good, if I do say so myself, but the egg rolls were a lot of work. All that chopping (cabbage, carrots, onion, garlic, ginger, cilantro, mint)!