I apologize ahead of time for the lack of substance in this post. This is more of a quick review of a recipe. I promise something better next time.
My newest issue of Food & Wine arrived the other day. This included a fairly simple looking recipe for Gingered Stir-Fry with Shrimp and Snow Peas. I like to cook anything with snow peas. Not only are they delicious and crisp, but they add so much color to any dish. I was a little concerned about the sauce in this recipe, which was a mixture of chicken stock, chile garlic sauce, and soy sauce. I usually prefer a thicker sauce on stir-fry.
The ginger had a fantastic smell while cooking, but was unfortunately pretty overwhelming as far as taste. If I made this recipe again, I would cut back on the ginger. The sauce turned out to have a decent flavor, but was a little too watery. It could possibly help to cut back on the chicken stock and use a little more soy sauce in its place.
I suppose this wasn’t bad for a quick dinner. If I made it again, I’d probably mess with the recipe quite a bit. My husband enjoyed it more than I did, but even he admitted the ginger was too strong.