Since I can’t even make stir-fry without directions, I turned to the cookbook my mom had published for an elementary school fundraiser in 1993. It’s printed with black type on white paper. No pictures. I did the illustrations. Apparently back then I thought they were pretty cool. I think a little differently about them now. My goal is to someday get a really awesome camera, cook all the dishes in the book and republish it with photographs taken in my newly remodeled kitchen (and also editing the recipes – some have ingredients listed but no directions for where/when to add them in the directions). Some day. Until then, here’s the recipe:
12 oz. shrimp (shelled and deveined)
2-3 slices fresh ginger, 1/8″ thick
1 T shao xing wine
1 t cornstarch
1 T soy sauce
1/2 t sugar
2 T oil
3 cloves garlic, crushed
1 head broccoli, cut into flowerettes
1/2 t salt
1 c water
1 t sesame oil
1 t cornstarch in 1 T water
Marinate shrimp in ginger, wine, 1 t cornstarch, soy sauce and sugar for 20 minutes.
In a wok or skillet, heat oil for 10 seconds on med-high heat. Add garlic and shrimp. Stir-fry for 2 minutes. Remove from wok and set aside.
In the same pan, add broccoli, salt and water. Bring water to a boil and cook/steam broccoli for 5 minutes. Return garlic and shrimp to pan. Add sesame oil and cornstarch/water mixture. Cook for 2 minutes or until sauce is thickened. Serve hot over rice.
Makes 4 servings.