| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood, Grains |
Asian |
Asian, Fish/seafoo, Low fat, Main dishes, Rice |
4 |
servings |
INGREDIENTS
| 2 |
c |
Short-Grain White Rice |
| 2 |
c |
Cold Water; Spring Water Best |
| 1 |
tb |
Five-Flavor Oil |
| 1 1/2 |
ts |
Chili-Lemon Oil; Note 1 |
| 1 |
|
Yellow Onion; Cut Into 3/8" Dice |
| 2 |
sm |
Leeks; Note 2 |
| 1 |
|
Carrot; Peeled, Cut Into 1/4" Dice |
| 1 |
|
Bell Pepper; Red Or Yellow, Cored, Cut Into 1/4" Dice |
| 1/2 |
lb |
Baby Bok Choy; To 3/4 Lb |
| 3 |
c |
Cooked Shrimp; Note 3 |
| 2 |
ts |
Kosher Salt |
| 1/4 |
ts |
Roasted Szechwan Pepper-Salt; Note 4 |
|
|
Thinly Cut Green And White Scallion Rings; And/Or |
|
|
Shredded Fresh Coriander; For Garnish |
|
|
Slivered Almonds; For Garnish |
INSTRUCTIONS
copyright, Barbara Tropp 1999
Note 1: OR or hot chili oil
Note 2: white and light green part only, slit lengthwise then cut crosswise
into 1/8" half-moons, rinsed
Note 3: Butterfly, drop into barely boiling stock, turn off heat, stir 30
seconds, drain
Note 4: to 1/2 tsp Roasted Sichuan Pepper-Salt
Use Lundberg organic white sushi rice and the sweetest tasting shrimp for
this dish. With a glass of cool white wine, it makes a lovely meal.
1. Put the rice in a bowl, cover generously with cold water and stir until
the water turns cloudy. Tilt the bowl to drain, add more cold water, then
repeat 4-5 times until the water turns mostly clear. Drain well.
2. Put the rice and water in a non-stick pot with a tight-fitting lid. (For
older rice that's dryer, you'll need a bit more water.) Bring the water to
a boil over high heat, then reduce the heat to its lowest setting and cover
the pot. (For an electric stove, move the pot to a coil pre-set to low.)
Cook the rice for 20 minutes. Don't remove the lid.
3. Transfer the pot to a cool burner and let it sit undisturbed for 10-15
minutes. At the end of the resting time, remove the lid and fluff the rice
with a wooden rice paddle or spoon. If dry, sprinkle with additional water,
stir to mix, and return the covered pot to low heat 5-10 minutes until the
water is absorbed.
4. Heat a non-stick wok or large, deep skillet over medium-high heat until
hot. Add the oil, swirl to coat the pan, then add the onions. Stir-fry
until translucent, then add the leeks and carrots and stir-fry until the
onions turn golden, adjusting the heat so they sizzle without scorching.
Add the bell pepper, toss to blend, then add the cabbage and toss to wilt.
5. Add the rice and toss well to blend. Turn down the heat and add the
shrimp and mix. Season with salt to taste, then heighten the flavor with a
generous sprinkle of pepper-salt. Garnish and serve.
Serves 4 generously. (Leftovers steam up nicely.)
Jeff liked the flavor and texture mix of this.
Entered into MasterCook and tasted for you by Jeff Dwork
<reggie@reggie.com>
NOTES : Cal 623.1 Total Fat 7.9g Sat Fat 1.4g Carb 89g Fib 5.1g Pro 45.4g
Sod 1505mg CFF 11.7%
Recipe by: Barbara Tropp
Posted to EAT-LF Digest by Reggie Dwork <reggie@reggie.com> on Mar 07,
1999, converted by MM_Buster v2.0l.
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