Shiitake Shrimp: Heat Oil

Video Transcript

"Alright, now that our veggie stock is simmering, we're going to go ahead and start making our oil. We're going to turn our burner in the front up to seven and bring our large sauce pot up. We're going to measure up a teaspoon of oil and then we're going to move it around the bottom so it covers the entire bottom of the pot. While we're waiting for that to heat up, we're going to take our garlic, we're going to chop off the ends because they tend to be a bit tough. We're going to go ahead and get rid of them because they're about the size that we want to cut all of this garlic. Now, we don't have to mince this garlic that fine because we're going to be toasting it and then it's going to be boiled, so it should break up and not be tough. If you see any large pieces, go back over them a couple of times with a knife. Alright, now we're going to go ahead and cut some cilantro. I'm going to grab some from the bottom here because we're going to be putting this in first, so I want to save the top pieces for garnish. So we're going to go ahead and chop across twice, then we're going to use the back of the knife because that's generally the sharpest part of the knife because it is used the least until we have a nice, small pieces."