Minimalist Shrimp and Black Bean Stirfry
Gotta try this recipe, courtesy of Mark Bittman of the NYT.
Although I am a pretty diverse eater, I am a bit of a late Asian food convert, most at home with “white boy” food. However, dating a Thai food lover and working in the international district of Seattle has changed me. One of my favorite places in the ID, Seven Star Pepper, has a lot of awesome dishes with fermented black bean sauce, so I’m looking forward to trying to make one on my own. Maybe this weekend. Might have to buy some MSG too!
Mark Bittman is one of my favorite food writers (his minimalist philosophy of keeping things simple, letting ingredients speak for themselves, and dealing with limitations at hand resonates strongly with my food, and, by analogy, life philosophies). His books, like How to Cook Everything, Fish, or the Minimalist Cooks At Home, are a great way to get into cooking.