I don't cook with shrimp very often and so when I do, I want the result to be good. As in, jaw-dropping, mouth-watering, worth-the-money, hoard-all-the-leftovers good. This meal is just that. A delicious silky, light sauce comes together to coat
When I was living in China, ordering a dish of something coated in spicy garlic sauce was usually a gamble. Take pork or eggplant for example, two Sichuan dishes usually cooked with this sauce. The dish could be either perfectly
Chinese cooks typically stir-fry shrimp in their shells for a more flavorful dish. You can do the same, but we recommend first removing the tiny legs. While rice may seem like the logical side, braised greens, such as chard or spinach, are actually just as traditional. Click here to visit the new home of KitchenDaily!