Happy New Year!
As promised, here are this year’s recipes…
As evidenced by the stained and tattered cookbook, I have made each one nearly one hundred times.
Sweet & Sour Shrimp
Just do what these recipes say and they will turn out amazing. Pinky promise.
I can say that because they aren’t original.
Give yourself loads of time to leisurely prep the ingredients. The cooking itself is fast & furious, I generally start about 20 minutes before guests are due to arrive. Or less.
For my stir-fried cabbage and fried rice recipes, look here. Except I see now that I failed to mention that you start with a little salt in the pan of oil for both recipes. And as the cabbage is cooking you add a splash of water and a pinch of sugar. You can see that my cooking style is very free-form, haphazard and inprecise. Anyone can do this!
Here is the link to the cookbook from which the bulk of my recipes hail. I highly recommend it.
Stay tuned for pics of our celebration tomorrow.
2 comments On Gong Xi Fa Cai
Great question, Libbe! I meant to include that, but spaced it in all the flurry of activity. It’s aptly named “Quick and Easy Chinese” and I highly recommend it! 🙂
What is the name of this lovely cookbook?