by Grace Young
This is a simple stir-fry made up of garlic, ginger, shrimp, bean sprouts, carrots and cilantro. If you wanted a stronger, more pungent shrimp flavor, Grace mentions you could sub out the fresh shrimp for dried, as they do in the Hui Zhou village of China. The dried shrimp of course needs to be reconstituted in water first, and you would use less salt that is called for in the recipe.
Bowl 1: Garlic
Bowl 2: Ginger (I usually put the garlic and ginger in one bowl, I just spaced out this time.)
Bowl 3: Shrimp
Bowl 4: Bean Sprouts
Bowl 5: Carrots
Bowl 6: Cilantro
Bowl 7: Salt, sugar
If you are not a fan of cilantro, which I am, this dish may not be for you. The cilantro, really took center stage here (and I probably added a little more than the recipe called for).
The recipe states this serves four as a side dish, though I think this would make for a fine light meal on its own; you can even add a bit more shrimp if you like.
We have been asked not to post the recipes here on our blog. If you would like the recipe, you will find it on page 224, of Stir-Frying to the Sky's Edge, which you can purchase at your local bookstore or find it at your local library. I highly recommend purchasing the book - you won't be disappointed.
This recipe is on Grace's website, along with several of the other delicious recipes we have prepared.
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