What I've been up to lately:
Sharing an experience of a lifetime with the most wonderful group of six year olds I know,
Hunting for my first "new" car,
Cutting out a metric crap-ton of lamination,
And painting my fingernails. Poorly. Very poorly.
Anyway, with everything going on, I've been doing well to get dinner on the table, much less neatly photographed and accompanied by a semi-witty intro. In fact, I haven't been inspired to blog at all lately. Until this happened:
It may not look like much right there, but this Kung Pao Shrimp is officially my favorite weeknight meal. It's a true 30-minute dish from start to finish. (Don't you hate when a recipe is rated as a 30-minute meal, but they expect you to have already chopped 19 million different veggies and pre-cooked the protein?!) Anyway, the ingredient list was so skimpy that I wasn't expecting fireworks, but the final product was amazing. Garlicky, spicy, and flavorful, it beats my favorite take out hands-down.
Very slightly adapted from Cook's Country, October/November 2007 issue
1 cup low-sodium chicken broth
3 tbsp oyster sauce
2 tsp hot sauce (I used chili paste from my local Asian grocer, & Sriracha would be fine.)
2 tsp cornstarch
2 tbsp vegetable oil, divided
1 lb extra-large shrimp, peeled & deveined
1/2 cup dry-roasted peanuts
1 red bell pepper, seeded and chopped
3 garlic cloves, minced
1. Whisk chicken broth, oyster sauce, hot sauce, and cornstarch in a bowl. Set aside.
2. Heat 1 tbsp oil in a large skillet over medium high heat until shimmering. Add shrimp and peanuts and cook until shrimp are speckled with brown, about 2 minutes. Transfer to a plate.
3. Add remaining oil and bell pepper to empty skillet and cook until lightly browned, about 3 minutes. Stir in garlic and cook until fragrant, about 30 seconds. Stir in sauce mixture and bring to a boil. Add shrimp and peanuts and simmer until sauce has thickened and shrimp are cooked through, about 1 minute. Serve over rice.