![]() ![]() If you can't find it, substitute pale dry sherry. Shop Smart: Shao Hsing rice cooking wine is made from fermented glutinous rice. Mound the mixture on a platter and garnish with the remaining scallion greens. Return the celery and cashews to the pan with most of the scallion greens and the reserved soy sauce mixture and stir over the heat for about 1 minute to mix together evenly and blend flavors. In a wok or a large nonstick frying pan, heat 1/2 tablespoon of the cooking oil over moderately high heat. Return the shrimp to the wok with the remaining ingredients and stir-fry for another 2 minutes. Stir in the cashew nuts and salt, and continue to stir-fry for another 30 seconds. And add the ginger and scallions, stir-frying for 30 seconds. Add the ginger-garlic mixture and the scallion whites, and stir-fry until fragrant, about 1 minute. In a small bowl, combine 1 tablespoon of the broth with the cornstarch. Wipe the wok clean, return 1½ tablespoons of the drained oil to the wok. 1/2 cup 80g whole roasted cashews, unsalted. ![]() Add the remaining 1 tablespoon oil, the shrimp and the remaining 1/2 teaspoon salt, and stir-fry until shrimp turn pink and curl up, about 2 minutes. 3 cups cooked rice or cooked cauliflower rice I use sushi rice. Season with 1/4 teaspoon salt, and stir-fry until the celery turns jade green, about 3 minutes. Add 1 tablespoon of the vegetable oil, the celery and cashews. Heat a large nonstick skillet over high heat until very hot, about 2 minutes. In a small bowl, mix together the soy sauce, oyster sauce, water, sesame oil and sugar. Mince the ginger, garlic, and red pepper flakes in a mini chopper. Mix the soy sauce, sesame oil and wine, in a medium bowl, set aside.
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