Asian Rice Salad With Shrimp (Food Network Kitchens) |
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Prep Time: 30 Minutes Cook Time: 10 Minutes |
Ready In: 40 Minutes Servings: 1 |
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Ingredients:
2 cloves garlic, minced |
1 2 -inch piece ginger, peeled and grated |
3 tablespoons toasted sesame oil |
1/4 cup rice vinegar |
2 tablespoons soy sauce |
pinch of sugar |
3/4 pound large shrimp, peeled, deveined and halved lengthwise |
1 large carrot, shredded |
2 stalks celery, thinly sliced |
2 cups snow peas, thinly sliced |
1 tablespoon vegetable oil |
2 cups cooked white or brown rice |
1 bunch scallions, thinly sliced |
1/4 head iceberg lettuce, shredded |
1 cup mung bean sprouts |
1/2 cup chow mein noodles and/or chopped peanuts |
Directions:
1. Whisk the garlic, ginger, sesame oil, vinegar, soy sauce and sugar in a large bowl. Transfer 2 tablespoons of the dressing to a medium bowl, add the shrimp and toss. Add the carrot, celery and snow peas to the remaining dressing and toss.
2. Heat a large skillet over high heat and add 2 teaspoons vegetable oil. Add the shrimp and stir-fry until they turn pink, 3 to 4 minutes, then transfer to the bowl with the vegetables. Add 3 to 4 tablespoons water to the skillet and scrape up the browned bits with a wooden spoon, then add the liquid to the bowl with the shrimp. Let the skillet reheat, then add the remaining 1 teaspoon vegetable oil and stir-fry the rice until toasted, about 2 minutes. Remove from the heat and let cool.
3. Add the rice and scallions to the shrimp-vegetable mixture and toss. Divide among bowls and top with the lettuce, sprouts, chow mein noodles and/or peanuts.
4. Photograph by Kate Sears
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