by Grace Young
This stir-fry is chok full of vegetables (my kind of dish!) and according to Grace, only a modest amount (by Western standards) of shrimp - a half pound - this to serve two to three people. However, I found the amount of shrimp to be just perfect. I would add more cabbage next time though, for I like cabbage.
Mise en place.
Bowl 1: Garlic
Bowl 2: Carrot
Bowl 3: Shrimp
Bowl 4: Napa cabbage
Bowl 5: Broccoli, cauliflower
Bowl 6: Salt, white pepper
Bowl 7: Carrot water
Bowl 8: Carrot water, cornstarch
The carrots are first soaked in cold water for one hour before stir-frying; this, it is said, makes for a crisper carrot. The left over carrot water was also used in the stir-fry to add a little sweetness.
I was surprised how much flavor this dish had, with the only seasonings being salt, pepper, and garlic. Granted it had over a tablespoon of garlic! - that along with a little wok hei, made for a simple and tasty stir-fry.
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 175, 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.