Shrimp Stir Fry with Brown Rice
by Jes Mostek
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Recipes:
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Rice
by Jes Mostek
serves: 4
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 This is a recipe for simple cooked rice. Feel free to spice it up, literally, to suit your personal taste.
1 c. uncooked rice will yield about 2 1/2 c. cooked rice, that's 4 - 3/4 c. servings.
Brown rice has more health benefits than its white counterpart. But if your goal is to cook authentic Japanese or Chinese cuisine, sticky white rice is your objective. |
| Ingredients: |
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1 c. |
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uncooked rice |
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2 c. |
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water |
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1/2 T. |
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butter, optional |
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salt to taste |
| Directions: |
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To cook the rice, you'll need either a rice cooker or a large, heavy-bottomed sauce pan with a tight-fitting lid (a clear lid works best so you can see into the pot without having to disturb the cooking process to check on your rice).
Check your rice and remove anything undesirable (i.e. black grains, etc.). Pre-rinsing your rice is recommended on most rice packages. This part is optional. Rinsing your rice will yield rice that is more fluffy, while cooking your rice without rinsing first will yield rice that is more sticky. This is your choice.
Combine uncooked rice with water and a pat of butter and/or seasonings, if desired. Give the rice and water a quick stir to ensure that all of the rice is submurged and evenly distributed in the pan.
If you're using the rice cooker, follow the manufacturer's instructions at this point, and you're done (usually just turn it on and walk away).
If you're using a sauce pan or stock pot, put the lid on the pot and heat over a high flame until it reaches a full boil, stirring once to ensure that the rice doesn't clump or stick (just like when you're cooking pasta).
Once the rice is cooking at a full boil, reduce the flame to low and cook on a slow simmer until the rice is done. Do not disturb the rice during this stage of cooking (no stirring).
Once you have brought the rice to a boil, it will take about 20 minutes for white rice to cook, and 30-40 minutes for brown rice to cook.
When the rice is done cooking, fluff with a fork and serve.
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Shrimp Stir-fry
by Jen Keating
serves: 4
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This recipe calls for shrimp, but you can substitute an equal amount (1 lb. for 4 servings) of raw, thinly sliced chicken or beef. |
| Ingredients: |
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2 T. |
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oil (Peanut or canola) |
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1 lb. |
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shrimp, peeled & de-veined |
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2 whole |
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carrots, peeled and thinly sliced |
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3 stalks |
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bok choy, chopped |
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1 pkg. |
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sliced mushrooms |
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1/2 sm. |
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onion, thinly sliced |
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1 clove |
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garlic, minced (or 1/2 tsp. powder for every clove) |
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1 can |
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sliced water chestnuts, drained |
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1 can |
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baby corn |
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2 T. |
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fresh ginger root, peeled and grated |
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1/2 c. |
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"Teriyaki Marinade" or bottled teriyaki sauce |
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1/2 c. |
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cold water |
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1 T |
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cornstarch |
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1/2 c. |
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soy sauce |
| Directions: |
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If desired, marinade the meat and use the marinade instead of Teriyaki sauce and oil (search for recipe for "Teriyaki Marinade").
For shrimp only: cook until done and then remove from pan.
For meat: cook in oil on high heat until almost done using a large pot or wok. Leave in the pan as you cook the vegetables, assuming you have the space in your pan (if you're using a wok, move the meat to the outside edges to make room in the center for you to cook the vegetables).
Chop the bok choy into 1/2 inch pieces for stem and 1 inch pieces for leaves.
Add veggies, garlic, water chestnuts, baby corn, ginger root, and Teriyaki sauce. Cook on high to medium heat until done, stirring often.
In a watertight container, mix cold water, cornstarch and soy sauce. Shake well. Add liquid to stir-fry veggies and meat (put the shrimp back in at this point).
Boil until sauce is thickened. Serve over rice.
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Teriyaki Marinade
by Jen Keating
serves: 4
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| Ingredients: |
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1 c. |
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pineapple juice |
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1 c. |
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oil |
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5 T. |
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Soy Sauce |
| Directions: |
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Mix juice, oil, and soy sauce and marinate meat in plastic zipper bag or air-tight container for at least 15 minutes.
This (4 servings) of this marinade is enough for 1 lb. of beef, chicken, or shrimp.
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