Soooo cute. I miss my babies.
What is up with that strait jacket get-up, though?
If you are crazy for the popular Chinese dish General Tso’s Chicken, you will love this shrimp version that can easily be made at home. In just 30 minutes you can whip up the spicy-sweet sauce, extra crispy shrimp and tender broccolini for an insanely good meal.
1 large egg white
3 tablespoons Shaoxing rice wine, mirin or dry sherry
3 tablespoons soy sauce
2 tablespoons cornstarch, plus more for coating (about 3/4 cup)
1 pound large shrimp, peeled and deveined
1/3 cup Thai-style sweet chili sauce
3 tablespoons vegetable or peanut oil, plus more for deep-frying
2 bunches broccolini, trimmed
1 bunch green onions, cut into 1 1/2-inch pieces
2 cloves garlic, minced
1/2 to 1 teaspoon red pepper flakes
4 cups cooked white rice, for serving
1. Whisk the egg white with 1 tablespoon each rice wine, soy sauce and cornstarch in a large bowl. Add the shrimp and toss to coat. Refrigerate until ready to fry.
2. Whisk the chili sauce, the remaining 2 tablespoons each rice wine and soy sauce, 1 tablespoon cornstarch and 1 cup water in a bowl. Set aside.
3. Heat 2 tablespoons oil in a wok over medium-high heat. Add the broccolini and stir-fry for 3 minutes. Add 1/2 cup water and stir-fry until crisp-tender, 1 to 2 minutes longer. Transfer to a plate.
4. Reduce the heat to medium and add the remaining 1 tablespoon oil, the green onions, garlic and red pepper flakes. Stir-fry until tender, 2 minutes.
5. Add the chili sauce mixture and cook, stirring occasionally, until thickened, 1 minute. Cover and set aside.
6. Heat 1 inch of oil in a deep saucepan over medium-high heat until a deep-fry thermometer registers 365℉. Working in batches, toss the shrimp in cornstarch to coat, then fry until crisp and golden, about 3 minutes. Remove with a slotted spoon and drain on paper towels.
7. Return the wok to medium heat and reheat the sauce if needed. Add the broccolini and shrimp and cook, stirring, until warmed through, 2 minutes. If the sauce is too thick, add a little water. Serve with the rice.
Recipe from Food Network Magazine
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Check out Calan Mai on Facebook and follow for updates on where you can buy the music.