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Strain into jar or bottle. Add whole chili, if desired. Keep refrigerated. - NOTE: oil will become cloudy whenchilled.
Shrimp with Cabbage and Peppers
Makes 4 servings
2 T. three-spice wok oil
1/2 to 3/4 lb. medium shrimp,' shelled
1 small head bok choy, cut in 1inch pieces
1 red bell pepper, cut in 1-inch pieces
2 T. chicken stock
1T. soy sauce
Heat wok over high heat. Add oil. When oil is very hot, add shrimp and stir fry just to coat with oil. Add bok choy and pepper pieces and stirfry 1 minute. Stir in chicken stock and soy sauce. Cover and simmer 30 seconds. Serve immediately.
Rice is the traditional accompaniment to stir-fried combinations. Some folks prefer white rice while others prefer brown rice. For these types, simply follow the cooking directions given on the package. Still others enjoy fried rice from time to. time.
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