Bye Bye Chinese take-out!
I made only one real resolution this year. The rest are still in my head because if I wrote them down I'd actually have to follow through and what fun would that be?
This year, Sam and I made a joint resolution to eat out no more than twice a month(this includes take-out). There have been times when we really couldn't afford to eat out but now that we have a little wiggle room, it's all too tempting to take the easy way out when I'm tired and hungry at the end of the day. Since eating out is one of our favorite activities, we are bad influences on each other and as soon as one of us brings up the idea, the other has a coat on and is heading out the door.
I need some easy recipes. I have no problem spending hours in the kitchen, making elaborate dishes from scratch but I'm not very good at the throw-dinner-together-in-20-minutes-or-else- we're-going-out type fare. This recipe for Kung Pao shrimp is my new best friend.
Kung Pao Shrimp
from The Best Recipes in the World by Mark Bittman
1/2 tsp. cornstarch
1 Tbsp. Shaoxing wine or dry sherry
2 lbs. peeled raw shrimp
3 Tbsp. oil
5 small dried chiles
2 cloves garlic
1 Tbsp. grated ginger
1 tsp. sugar
3 Tbsp. soy sauce
1 tsp. dark sesame oil
1 scallion, chopped
1/4 c. roasted peanuts, chopped
Mix together the cornstarch and wine. Marinate the shrimp in this mixture while you prepare the other ingredients. Heat oil in a wok. Add the chiles and stir until they begin to blacken. Add the garlic and ginger and cook until fragrant, about 10 seconds. Add the shrimp and cook until they are pink. Add the sugar and soy sauce and cook for 5 minutes, until the sauce has cooked down a little and the shrimp are evenly coated. Turn off the heat and stir in the soy sauce. Serve with rice and garnish with scallion and peanuts. We had this with an eggplant-edamame dish but it would be great with simple wilted spinach with sesame oil, tamari and toasted seeds.