Ting Zhang is originally from China and now lives with her family in Rimouski, Québec. She was filmed in conversation with Muriel Moukam from the Marché du Monde in Rimouski, which specialises in bringing international ingredients and foodstuffs to Bas St Laurent. Ting is the HLSL Rimouski Regional Manager.
Ready in: 60 minutes
Serves: 4 people
For the Steamed Rice with Chinese Sausage
Ingredients
- 500g rice
- 750 g water
- 2 – 3 pieces Chinese dried pork or chicken sausage
Method
- Slice the Chinese dried pork or chicken sausages.
- Rinse the rice and add water according to your rice cooker’s required level.
- Add the sliced sausages to the rice and water, then mix well.
- Close the lid and press the Cook button.
- Once the rice is done, fluff it gently with a fork and serve warm.
For the Stir-fried Shrimp
Ingredients
- 20 raw (unfrozen) shrimp
- 1 large onion
- 1 green onion
- Half a bulb of garlic
- 1 tsp light soy sauce
- 1 tsp dark soy sauce (light and dark, for flavour and colour)
- 2 tsp oyster sauce
- 1 tsp vinegar
- 1 tsp cooking wine
- A splash of water
- 2 tsp oil
- 150 g water
Method
- Rinse the shrimp and pat them dry with a kitchen towel.
- Slice the onion and garlic; cut the green onions into small pieces.
- In a small bowl, mix together the light and dark soy sauce, oyster sauce, vinegar, cooking wine and a splash of water.
- Heat oil in a wok over medium heat.
- Add the onion and garlic. Stir-fry until fragrant.
- Add the green onions and cook until slightly softened.
- Add the shrimps on top of the onions.
- Pour the sauce mixture over the shrimps.
- Cover and cook for 2 minutes.
- Flip the shrimp, cover again, and cook for another 2 minutes — until they turn bright red.
- Turn off the heat and keep the wok covered for another 2 minutes.
- Serve the fried shrimp with the steamed rice.
