I am absolutely loving the cooking pages posted by the New York Times. The recipes are often easy to follow and quite delicious. This stir-fried sesame shrimp and spinach served on a bed of brown rice was quick to make, 25 minutes, and wonderful to eat. I microwaved the asparagus right at the end and it was done in 45 seconds. This was an easy meal to get to the table on time.
The only downside to this recipe were the ingredients. I had to buy both the light and the dark (roasted) sesame oil, plus the sesame seeds (I opted for roasted seeds) and I even had to buy some crushed dried red chili. I had some chili in the kitchen cupboard but it was too old and I feared the flavour would have faded.
I spent a lot on those ingredients. I'll have to find stuff to make in the near future that uses these ingredients. I don't want all this stuff to follow the same path as the out-of-date chili that got tossed.
The next time I make this I'm going to make a few small changes. I'm going to increase the amount of minced ginger. I'll use about 1/2 a Tbsp more. Also, I'm going to put a small bowl of crushed dried red chili on the dinner table. My wife thought this dish was hot enough but I didn't. I sprinkled some chili onto the meal at the table. This approach kept both my wife and me happy.
If you didn't notice the link to the New York Times and the posted recipe, here it is again. Enjoy:
Stir-fried Sesame Shrimp and Spinach.
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