Cooking & Baking

My take on a spicy Schezwan sauce.
Had lots of diced veggies. Red pepper, carrot, mushrooms, celery,
Herbs were tarragon & cilantro.
Warming spices, cayenne, white pepper, & a pinch of ground clove.
A little raw sugar & rice wine vinegar to offset the hot.
Everything cooked in the wok, the my liquids, (soy, vinegar, water, mirin...)
Shrimp went in last & I stirred until the shrimp were pink. Nailed that. Shrimp had perfect texture.
My wife gave it the thumbs up.