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)!
3 comments:
I agree that the secret to great meat and shrimp is the cornstarch/spice coating before stir frying! My friend who taught me called it "velveting."
I wish I'd known the secret years ago.
I have a Chinese friend who is an amazing cook. I've watched her prepare food many times, but when I do it at home, it never tastes the same.
I'm going to have to try that cornstarch/spice coating...
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