Tonight's dinner was a simple affair. I made my favorite boy choy with shrimp and garlic plus a little bit of the more expensive oyster sauce that we got at the Hong Kong Supermarket in Chinatown. I'm not usually a big fan of oyster sauce, but my sister insisted on purchasing the more expensive one, and realized that the grade does make a difference to the whole outcome. This time, I made sure that I sauteed the garlic till it was brownish before adding the shrimp. I thought by letting it turn golden, it will bring out the flavor of the garlic and immerse more with my other ingredients. I wonder if this is a correct formula.
So I cook and she does the dishes. Great partnership, great company. Teamwork rules.
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