This recipe is safe for Coumadin (warfarin) users.
This recipe is safe for those who are lactose intolerant.
This is a low sodium recipe.
GERD / Acid Reflux
No specific GERD triggers.
This recipe is NOT safe for those who are sensitive to gluten.
"When it comes to Chinese food I have always operated under the policy that the less known about the preparation the better. A wise diner who is invited to visit the kitchen replies by saying, as politely as possible, that he has a pressing engagement elsewhere."
-Calvin Trillin, Writer
I like spicy food but not too spicy. The regular version of this recipe calls for one red chili pepper. While I find that mild you might find that itís too much of a GERD trigger for you.
One way to control how much spiciness is in dishes like this one is to use chili oil. This is widely available now, and very common in Asian markets, but your grocery probably carries it.
Simply replace some of the oil that you use to stir fry with the chili oil. Start slowly at first -- a half teaspoon for two servings may be enough for you (it is for me). Each time you cook use a little more if you want more heat. Itís great to have around and adds the flavor of a spicy chili pepper but you donít have to take the time to seed and mince.
Servings: 4 | Serving size: 4 ounces shrimp with vegetables and rice
Cooking Time: 30 Minutes
This recipe can be multiplied by 2, 3.
This recipe makes great leftovers.
|16 ounces||shrimp (peeled and deveined)|
|2 tsp||low-sodium soy sauce|
|2 tsp||sake or sweet white wine|
|1 tsp||sesame oil|
|2 tsp||rice vinegar|
|1 cup||jasmine rice|
|1 Tbsp||sesame oil|
|1||inch ginger root (peeled and minced)|
|2 Tbsp||rice vinegar|
|2 Tbsp||low-sodium soy sauce|
|1/4 cup||dry roasted peanuts (chopped coarsely)|
Place the 2 teaspoons low-sodium soy sauce, sake, 1 teaspoon sesame oil, rice vinegar, honey and cornstarch in a bowl and stir until well blended. Add the shrimp and toss until coated. Place the bowl in the refrigerator.
While the shrimp is marinating place the water in a medium sauce pan over high heat. When the water boils, stir in the jasmine rice.
Reduce heat to medium-low and simmer, partially covered, for about 25 - 30 minutes.
Do not boil away all of the liquid and do not stir the rice.
When a very small amount of liquid remains, remove the pan from the burner and let it stand, covered, for 5 minutes before serving.
Add the sesame oil and heat for a few moments. Reduce the heat to medium and add the ginger. Cook for about one minute.
Add the shrimp and cook for about one minute until lightly browned on the outside.
Add the rice vinegar and soy sauce. Cook the shrimp tossing frequently. When the shrimp is nearly done add the water and stir until well blended. When the shrimp is cooked through serve over the rice and top with the peanuts.
Serving size: 4 ounces shrimp with vegetables and rice
|Calories 402||Calories from Fat 98|
|% Daily Value|
|Total Fat 11g||17%|
|Saturated Fat 2g||9%|
|Monounsaturated Fat 4g|
|Trans Fat 0g|
|Total Carbohydrates 44g||15%|
|Dietary Fiber 2g||6%|
|Vitamin A 4%||Vitamin C 4%|
|Calcium 8%||Iron 30%|
|Vitamin K 1 mcg||Potassium 359 mg|
|Magnesium 23 mg|