In our last experiment the presentation proved to be somewhat wanting – will work of the elegance of delivery.. Will, for sure, cause the taste and nourishment value surpass the aesthetics… by far.
Apparent complexity is easily resolved by patent preparation of the ingredients. I washed, chopped, minced into small and bigger bowls – just have a list you can cross out of, stuff you already have, stuff you already pre-mixed according to instructions.. I ended up putting little labels with numbers, corresponding to recipe steps of when and what. Once i did this, the final compilation was indeed simplicity itself.
For 4 people
- 125ml chicken or vegetable broth – i made my dish with and once without – using water – and did get away with it with no complaints,
- 1 tablespoon soy sauce (more to taste),
- 2 tablespoons Shao Hsing rice wine or dry sherry,
- 1/2 teaspoon sugar,
- 1 teaspoon cornstarch,
- 2 tablespoons minced ginger,
- 1 tablespoon minced garlic,
- 1 jalapeño or serrano chiles, minced
- 500g medium shrimp, shelled and deveined
- Salt to taste
- 2 tablespoons peanut oil or canola oil,
- 1 large red bell pepper, cut in rough julienne,
- 1 generous bunch of red kale or beetroot leaves (about 350g ), stemmed and washed, and roughly chopped (about 2 l greens). In a similar concept Martha Rose Shulman in NYT recommends amaranth – if you can get it,
- 1 bunch scallions, white and light green parts only, cut in half lengthwise and cut in 2-2.5cm lengths,
- 125ml chopped cilantro.
to serve:
- your favourite rice or noodles – we use rice vermicelli, bean curd noodles or jasmine rice
- Combine the broth, 2 teaspoons of the soy sauce, and 1 tablespoon of the rice wine or sherry and sugar in a small bowl.
- Combine the garlic, 1 tablespoon of the ginger, and the minced chiles in another bowl.
- Have all of your ingredients within reach of your wok or pan.
- In a medium bowl combine the cornstarch, 1 teaspoon soy sauce, 1 tablespoon rice wine or sherry, and 1 tablespoon of the ginger. Stir together well.
- Lightly salt the shrimp and toss with the cornstarch mixture until coated.
- Heat a flat-bottomed wok or a large skillet over high heat until a drop of water evaporates within a second or two when added to the pan.
- Add in the oil by pouring it on the sides of the pan and swirling the pan.
- Add the garlic, ginger and chiles and stir-fry for no more than 10 seconds.
- Add the red pepper and stir-fry for 1 minute.
- Add the shrimp with any liquid in the bowl and stir-fry for 2 to 3 minutes, until pink and opaque.
- Add the greens and scallions, stir-fry for about 30 seconds, add the broth mixture and stir-fry for 1 minute, or until the greens have wilted.
- Add the cilantro and stir-fry for another 30 seconds.
- Remove from the heat and serve with rice or noodles. I usually stir-fry them all together in the last moment..