Wednesday, May 31, 2006
Shrimp Share the Spotlight
I used to use stir-frying as an excuse to throw everything I had into the pan -- meat, shrimp, four kinds of vegetables.
But I began to notice that good Chinese restaurants keep it much more simple, and I started paring down the ingredients in order to focus on one or two main items. For the most part I would relegate the green vegetables to a separate pot.
I get lazy, though. And I want to experiment. So tonight I just par-boiled lots of string beans and threw them right in with the shrimp in black bean sauce. It wasn't a disaster, but the crunchy beans dominated; if the dish were on a menu it would be called string beans with shrimp and not the other way around.
None of this, of course, was lost on Margy, who ate well enough but suggested I cook the beans separately next time. She knows her stuff. It shall be done.