Monday, July 9, 2007

Chinese vegetable v. 2

This is actually the third iteration of this particular veg. The first batch was used in sinigang. The second batch was used for v. 1. And now here is v. 2.

I love the fact that you can get these gigantic bags of veggies at the Asian grocery for a grand total of $1.29. Three different dishes for less than what half an hour of parking would cost in downtown TO. What a deal, eh?

Chinese vegetable v. 2
2 -3 handfuls of mystery veg
3 cloves garlic, minced
1 cup shrimp, shelled
1/2 cup chicken broth/stock
1/2 tsp. salt (omit if using salted chicken stock)
1/2 tsp. sugar
1 tsp. cornstarch dissolved in 1 tbsp. water
splash of sesame oil

1. Heat a bit of oil in a pan/wok.
2. Saute garlic.
3. Add shrimp and veggies.
4. Add chicken broth/stock and sugar
5. When veggies are almost done, add cornstarch slurry.
6. When sauce thickens, finish with a few drops of sesame oil.

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