WokWednesday: Chinese Trinidadian Stir Fry Shrimp with Rum

Recipe at: http://www.bigredkitchen.com

This is the third recipe from Stir-Frying to the Sky's Edge and I am enjoying every minute of cooking my way through this amazing cook book. I must say that I own all three of Grace Young's cookbooks and they are my favorite reading material. The amount of information that she shares hold my interest as I love hearing all of the stories about her family and the origin of the recipes contained in each of the books.
The flavor and aroma that emits from the Chinese Trinidadian Stir Fry Shrimp with Rum recipe is absolutely amazing and the taste puts it all over the edge.
I didn't know what to make of the ketchup and rum sauce since I really do not do much cooking with wine or liquor of any kind. I quickly changed my mind about using the rum because the flavor was so intense and seemed to linger on my taste buds.
I love preparing all of the ingredients, lining them up on the counter and then executing the stir frying technique. With the addition of each ingredient the aromas kept getting more and more intense.
I am always amazed at how the simple combination of ingredients that now preside in my pantry can deliver such a flavor intense dish within minutes.
I served it with sticky white rice which surely made for the perfect canvas for this work of art.
My wok is coming along nicely. I have been making it a point to cook almost everything in it. The patina is developing and the non stick surface is now present.