Shrimp with rice, but *spicy*

I had more chinese cabbage, so I made more shrimp with rice. This time
I defrosted the shrimp and some frozen corn in a flat-sided frying pan
with a lid: I put then in with maybe 1/2c of water, and then let them
steam for 5 minutes or so. Then I removed them from the pan so I
could braise the cabbage. I put ~ 10 cloves in the pan with the
cabbage this time, which was a bit much.

Sauce:
2 tbsp soy sauce
1 tbsp sugar
3 tbsp water
2 tsp ginger
2 tsp garlic
1/2 tsp red pepper flakes
10 cloves

Apparently that many cloves is not really healthy, especially if you
accidentally eat them (which we didn’t—we found them all) Also,
this was far too spicy for Emi, but helped clear mine and Brian’s
stuffy noses!

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