The first time I made fish curry, it was a practice run for a dinner party.
I’ve finally built up the pantry and experience to throw together a Chinese-inspired light meal with little to no planning or need to consult a recipe.
Dish #39: Chili oil
Having a great tasting chili oil around is key. A great chili oil can make almost any vegetable into a cold salad, or make any noodles a meal. Throw cilantro on there and boom: you’ve got a meal.
So. When you get salt & pepper shrimp at a restaurant, they serve it on vegetables. I have successfully made the shrimp, and I’ve made dry-fried beans, so when I realized I had onions and green pepper to stretch the few green beans I had into enough for two people, I applied my collected experience into making the vegetables they serve under salt & pepper shrimp.
It was easy. And it was glorious.
Three plus years and two babies later, it’s time to get back to this. My last post was twelve days before my oldest was born. (Hello, spicy bean burgers!) I thought I’d start back with a shout-out to the folks who provided Sebastian and I with much welcomed food in the first days and weeks after each baby was born, freeing us up to marvel at our newborns.