So tonight I made Ginger Hoisin Shrimp with Asparagus and Bell Pepper. It's my spin on a recipe from our "Bible", America's Test Kitchen Best Recipe. If I do say so myself, it was fantastic!
My secret ingredient? It's this cooking sake I picked up at Mitsuwa. I've been using it in basically everything lately, from sautéed mushrooms to spinach to eggs. Yum!
I'm becoming very hungry looking at those little shrimpies.
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