Sun 29 Nov 2015
If you are looking for a quick supper during the holiday season, try this shrimp stir-fry from Real Simple. Once your ingredients are assembled and the rice is ready, dinner will be on the table in 15 minutes. If you can’t find broccolini, use broccoli instead.
Avoiding Additives and Preservatives
Canola oil may have additives, so either use olive oil instead or check the label. Look for frozen shrimp with only salt added. I use Marukan rice vinegar and tamari instead of soy sauce.
1 cup (250 ml) jasmine or long-grain white rice
1 tablespoon (15 ml) toasted sesame seeds, plus more for serving
3 tablespoons (45 ml) canola oil
1 pound (454 g) peeled and deveined large shrimp (raw)
1 bunch scallions, sliced
2 cloves garlic, chopped
1 tablespoon (15 ml) grated fresh ginger
1 small fresh red chili, finely chopped
1 large bunch broccolini, cut into 2-inch pieces
¼ cup (60 ml) rice vinegar
¼ cup (60 ml) soy sauce
Cook the rice according to the package directions. Stir in the sesame seeds.
Meanwhile, heat 1 tablespoon (15 ml) of the oil in a large skillet over medium-high heat. Add the shrimp and cook, stirring often, until opaque throughout, 2 to 4 minutes. Transfer to a plate; reserve the skillet.
Add the remaining 2 tablespoons (30 ml) of oil to the reserved skillet. Add the scallions, garlic, ginger, and chili. Cook, stirring often, until the scallions are tender, 3 to 4 minutes. Add the broccolini and ½ cup (125 ml) water. Cook, stirring occasionally, until the broccolini is crisp-tender, 3 to 5 minutes.
Stir in the reserved shrimp, vinegar, and soy sauce and cook, tossing frequently, until the sauce coats the shrimp and broccolini, 2 to 3 minutes.
Serve the shrimp and broccolini over the rice, sprinkled with additional sesame seeds. Serves 4.
From Real Simple magazine