Monday, June 09, 2008
This is Mark Bittman's recipe. So simple so good so quick it emphasizes a staple in Chinese cuisine, the fermented black bean which gives off so much flavor. I would keep everything about the recipe the same except that I would double the amount of bok choy/cabbage and skip the vegetable broth for water since it interferes with the flavor. To make it even more quick, use frozen already deveined shrimp. Serve with short grain brown rice for a healthy meal.