I’m not much of a tech savvy person so I’m still dumbfounded as to what happened with my deleted comments from the other post. After a lot of breathing exercises, I did email WordPress and am still waiting for a reply. I have a feeling that when I went to add the link to Sophia’s giveaway and pressed update, it must have deleted all my comments. If that is the case then it really was my fault and not WordPress’ fault. Like I said, I’m still an amateur at this blogging thing and still learning the ropes. I think everything we do on the computer should have an “undo” button (for computer 101 idiots like me) so that if we accidentally do something we don’t want, we can push that button and well, “undo” it. I’m not mad that people can’t see my comments. I’m just mad that you guys took the time to leave a comment and they all got deleted. Of course Jessie, being the sweetie that she is, went back and actually recommented (is that a word?). Thanks for doing that girl, you rock! Anyways, I’m determined to get to the bottom of this.
I haven’t put up a recipe in a while so this post will include two dishes that we had for dinner. The first one is stir-fried asparagus and shrimp with oyster sauce.
- 1 bunch of asparagus
- 10 – 15 medium peeled and deveined shrimp
- 2 Tbsp cooking oil
- 5 cloves garlic chopped
- 2 Tbsp oyster sauce
- 1/4 cup water
- 1 tsp chicken broth powder (or a dash of salt)
- 1/4 cup white cooking wine
Cut asparagus into one inch lengths. Heat the cooking oil and chopped garlic in a wok or pan on high heat. When the garlic turns golden brown, throw in the asparagus. Stir and toss the asparagus around for about 2 minutes. Add cooking wine. Cover for about 3 minutes.
Add in the shrimp. Stir around until the shrimp start to turn pink/orange.
Add in the rest of the ingredients. Toss and stir until all the shrimp turn pink/orange.
This is the chicken broth powder I like to cheat with use sometimes.
This next dish is a stir-fried salt and pepper shrimp.
- 15 – 20 medium deveined unpeeled shrimp
- 2 cloves garlic finely chopped
- 3 tablespoons cooking oil
- 2 teaspoons sugar
- 2 teaspoons spice salt
Heat up the cooking oil and chopped garlic in a wok or pan on high heat. When the garlic turns a golden brown, lay the shrimp down in the pan. Cook shrimp until the bottom side turns pink. Sprinkle the top (uncooked) side of the shrimp with one teaspoon sugar and 1 teaspoon spice salt. Flip and repeat on the other side of the shrimp with the rest of the sugar and spice salt.
This is the brand of spice salt that I used.
Once the other side of the shrimp all turn pink, give the shrimp one last toss and stir to mix the ingredients. If you want you can definitely add some red chili and some shallots to this dish at the very end for colour. I didn’t because of my kiddies.
We also pan-fried some trout with garlic and cooking oil.
Three dishes with some white rice and dinner was served.
Kayla seemed to enjoy dinner. But where’s her little brother?
Getting into trouble as usual….sigh.