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It has been raining cats and dogs since Monday until today and it will be raining tomorrow as well. Thank God for bringing us the rains due to the water crisis in California but sadly, the rain is way too much than what we long for and it flooded some areas in SoCal.

The indolent weather caused me so lazy and inconvenient to drop by the grocery store to pick up some meats after work. Thus my only meat choice to cook for tonight dinner was a pack of shrimps in the fridge. When I thought of peeling and deveining the shrimp, I felt so headache! Anyway, I had no choice but just dealt with the process. I’ve prepared the shrimps with scallion and ginger this time. Easy and delicious!

Ingredients:
1/2 lb shrimp (peeled and deveined)
3 stalks of scallion (chopped)
2 inch ginger (sliced)
3-4 garlic cloves (minced)
1 tbsp oyster sauce
1/2 tbsp soy sauce
1 tbsp Shaoxing rice wine (绍兴酒)
1/3 tsp sugar
1/4 cup chicken broth
1/2 corn starch

Cooking method:

1. Heat up the pan or wok with 2 tbsp oil, sauté the garlic, scallion and ginger until fragrant.
2. Add in the shrimps and stir until medium cooked.
3. Pour in chicken broth and bring to boil.
4. Add in oyster sauce, soy sauce, rice wine and sugar. Stir well.
5. Thicken the sauce with corn starch.
6. Dish up.