Recipe courtesy of Chef Bren Ankrum – Culinary Editor
The complex flavors of this recipe bring a decidedly spicy, sweet and sour sauce into harmony with crunchy vegetables and succulent shrimp. Other than the rice the prep and cooking time is no more than 30 minutes and, as a one pan cooking technique, reduces clean up after.
If you prefer chicken or beef, both work well with this recipe. The recipe will create a meal for two, with perhaps, depending on your appetite, a portion left for the next days lunch. There will definitely be some left over rice for a future pilaf or other application. If you don’t want the extra rice cut the rice and water portion of the recipe in half.
Throw in a salad of seasonal greens, crunchy bread and a glass of wine and …
Equipment/ utensils required:
Chef’s knife, cutting board, wok or sauté pan, one small and one medium sauce or stock pot, spatula, mixing bowl.
1 cup mixed brown and wild rice
2 cup water or unsalted vegetable stock
8 large shrimp shells removed and veins removed. Shells reserved for stock.
1 stalk of celery cut on a bias
¼ sweet onion cut into wedge shaped pieces about an inch long
½ red bell pepper cut into slices about ¼ inch by two inches
1 cup of mushrooms sliced
2 tbsp. minced garlic
2 tbsp. minced ginger
1 cup bean sprouts
12 basil leafs fresh
¾ cup unsalted chicken broth
1 tbsp. corn starch
2 tbsp. soy sauce
2 tbsp. rice wine vinegar
2 tbsp. dry sherry
½ tsp. sesame oil
1 tbsp. raw cane sugar
1 tbsp. chile paste or sauce
2 tbsp. peanut oil
- Place the cup on rice mixture into a medium stock pan, add water or veggie stock, bring to a boil and reduce heat to lowest temperature and cook, covered until tender. About 1 hour to 1 hour 15 minutes.
- Place the chicken stock and shrimp shells into the smaller pot, bring to a boil, turn off the heat and let the shrimp shells steep in the hot broth covered off the burner until cooled or ready for use.
- Cut all the veggies to size.
- Strain the chicken stock, add the cornstarch, soy sauce, rice vinegar, sherry, sesame oil, the rest of the sugar and the chile paste to the stock and gently stir together.
- About ten minutes until the rice is done add the oil to a preheated wok on medium high to high and bring the oil to a ripple. Add the ginger and garlic with a pinch of salt and sugar and fry for about 30 seconds stirring the garlic and ginger to cook evenly. Add all celery, bell pepper, mushrooms and onions to the wok and fry until veggies are beginning to soften yet still crunchy. Be sure to stir to mix veggies while cooking to integrate all the ingredients at a similar temperature.
- Add the shrimp, stock, and 8 basil leafs to the wok and continue the stir fry until the shrimp have just turned pink, about 3 to 4 minutes. By this time the sauce should have thickened slightly and all is ready to serve. If the sauce begins to thicken prematurely or is too thick, thin with a little chicken stock.
- Plate ½ cup of the rice mixture, I like to form in into a measuring cup and then place onto the plate, kind of like a little tower. Add the shrimp and then the veggie sauce mixture around he tower, garnish with the remaining basil leaves and serve.
Serves: 2 with some leftover
Nutritional Information per serving:
Calories 426, Fat 15.0 gm, Cholesterol 80 mg, Sodium 741 mg, Carbohydrates 55 gm, Protein 21.9 gm.