I've always enjoyed Chinese food, and lately I've been interested in experimenting with Chinese dishes. I'm also very interested in Thai food; the very little exposure I've had to it has left me inspired. I also understand that China is a big place with many subcultures and cooking styles, and I want to learn the techniques and the flavors of the major styles. I want to be as confident with Asian ingredients and flavors as I am with basil and oregano and chili powder and cumin.
This recipe comes from a fellow food blogger that I only just discovered a couple days ago through Foodbuzz (sort of like Facebook for Foodies). The Brown Eyed Baker can be found at http://www.browneyedbaker.com/ and she's so much better at food presentation and photography than me.
The foundation of the dish starts with a simple concoction of dry sherry or cooking wine (I used apple juice because I don't consume alcohol in any form), a couple of teaspoons of minced ginger, a bit of coarse salt and a teaspoon and a half of cornstarch.