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Shells off our shrimp so we're going to move that off to the side, we'll turn our front
burner up to about five or six. We're going to put a pan on, our potatoes are now starting
to boil. So we're going to put a cover on, and then we're going to measure out a tablespoon
of oil. We're going to swirl our oil around so it completely covers the bottom of the
pan and, then just a little bit up on the side. Our garlic is a little bit tougher,
I mean our ginger is a little bit tougher than our garlic, so we're going to put that
in first. Plus it will take a lot longer for ginger to burn that it will for garlic, so
we're going to start with that. We'll let that toast, then we're going to go ahead and
put our garlic right on top of that. And we're going to go ahead and saute this for about
thirty seconds to a minute or till about half of the oil has evaporated.