I can’t remember if it’s starve a cold and feed a flu, or if it’s the other way around. But either way, I have a cold, an appetite, a husband and three children to feed, so I guess it doesn’t really matter.
What I don’t have a lot of is energy, so lastnight while my daughter was rearranging my recipe folder, I came up with this quick and easy dinner, inspired by ingredients she was reading off to me from the different index cards. A hodge-podge of sorts, but it came together.
I’m terrible at memorizing, well actually, I’m terrible at giving memorization a try. I really cling to rules of thumb, like when making dough use half fat to flour. Also, I like measurements that are consecutive, like 4/3/2 Crepe batter (eggs, milk, flour).
So last night I just decided to do 1 Tb. of the main ingredients. I had some frozen Prawns (why Seafood sounded good while I sniffle and sneeze, I’ll never know) that we defrosted by placing them in a glass dish with cold water.
I diced up some Shallots, some Parsley, some Garlic, waited for the Prawns to defrost, then started on the sauce.
This recipe also gave me another excuse to use my new Wok. It has become my bright-red friend in the kitchen, which is interesting because I’m not a fan of the color red, mostly with regard to flowers, except Tulips…I digress. Anyway, I love the wok. I really do.
So here is the simple sauce:
1Tb. Tamari (Soy Sauce w/ less Salt)
1Tb. Hoisin Sauce (Sweet & Tangy)
1Tb. Asian Sauce (also Sweet, but not as)
A little EVOO
A pinch of Kosher Salt
A dash of Pepper
There you have it, 1/1/1 Tamari/Hoisin/Asian. I combined it all together while I waited for the Cauliflower to steam. What?! Cauliflower? I forgot to mention that. I told you it was hodge-podge and completely random, but it was good.
After the Cauliflower was steamed, I took it out of the Wok and added the Prawns to sizzle quickly. I turned them once and then added the rest of the sauce right away, along with the Cauliflower. I put the lid on and cooked everything for a minute or so, then turned off the burner. There is nothing more unsatisfying than chewy Prawns, so they don’t have to cook long.
I’m sorry I don’t have any other pics for you. We listen to Flamenco music on Pandora via my cell phone while cooking, doing homework, organizing, etc. which also has the only working camera in the house right now. Taking the cell phone out of the docking station to take pictures changes the mood, you know?
Well I hope you try this simple sauce, which can be amended for Chicken or Beef. Add Brown Sugar, Corn Starch to thicken it up, Lime Juice to keep it fresh. Explore. Try something new!