Wokking again

I’ve noticed a couple of things in the course of Wok Wednesdays. One, that I need to sharpen my knives. Before I can stir fry, I have to chop – a lot. If you aspire to wokking, get those kitchen knives good and sharp. It will make life easier and get dinner on the table faster. Mine will be on the way to the sharpener tomorrow.

The other thing is just how little oil good stir frying requires, when you have a well-seasoned wok – and mine apparently is on the way to being so. Tonight’s recipe, Chinese Trinidadian Stir-Fried Shrimp with Rum, called for just two tablespoons of vegetable oil. And it was plenty. Nothing stuck.

I have to say, this week’s recipe wasn’t my favorite so far. The ketchup-based sauce reminded me of restaurant Chinese food – a much better version of it, but reminiscent of conventional flavors. I like a little more…oomph.

I decided to peel the shrimp despite instructions to leave the shells on to make them more moist. I dislike dealing with shells in a completed dish. I did squeeze half a lime over the peeled and deveined shrimp and left it for a couple of minutes before cooking. The rest of the lime went into my iced tea and a strawberry cider-soda concoction I’ve been enjoying recently. More on that later.

This is my first time participating in a “group-cook” like this. It’s a great way to explore a technique and piece of equipment that I’d been frustrated by in the past. Read more about the group experience here.

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