I had to change things up. I had no sesame seed, peppers, or water chestnuts. I added in grated fresh ginger root, finely sectioned broccoli and very thin carrot disks.
I fried in the wok in walnut oil and added a few drops of sesame oil to it. I fried the ginger for 1-2 minutes, and then added everything else in at 1-2 minute intervals. This allows the wok to restore it's temperature as well as letting things have the right degree of softness (for us). Ginger -then onion, carrot, broccoli, garlic (I used 5 cloves) and shrimp.
In the sauce I used shrimp stock (made with the shells- waste not want not) in place of chicken stock and added about 1.5 ounces (each) soy sauce and of rice vinegar. I reduced the corn starch to about 1 teaspoon and my sauce was velvety and shimmering, so I think that was plenty.
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I had to change things up. I had no sesame seed, peppers, or water chestnuts. I added in...