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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Notes: Begin the meal with a soup made of chicken broth seasoned with fresh ginger and simmered with green onions, sliced mushrooms, and spinach leaves. Ingredients:
1 1/2 cups long-grain white rice |
3/4 cup fat-skimmed chicken broth |
2 tablespoons soy sauce |
2 tablespoons white wine vinegar |
1 tablespoon cornstarch |
1 1/2 teaspoons sugar |
1/2 teaspoon hot chili flakes |
1/4 teaspoon salt |
1 pound broccoli florets, rinsed and cut into 1-inch-wide pieces |
1 teaspoon salad oil |
1 tablespoon minced fresh ginger |
2 teaspoons minced garlic |
1 pound (41 to 50 per lb.) shelled, deveined shrimp |
1/4 cup chopped roasted, salted peanuts |
Directions:
1. In a 2- to 3-quart pan, combine rice and 2 3/4 cups water. Bring to a boil over high heat and cook until most of the water is absorbed, 7 to 10 minutes. Turn heat to low, cover, and cook until rice is tender to bite, 10 to 15 minutes longer. Spoon rice into a bowl.
2. Meanwhile, in a small bowl, mix broth, soy sauce, vinegar, cornstarch, sugar, chili flakes, and salt until smooth.
3. In a 12-inch nonstick frying pan or a 14-inch wok over high heat, combine broccoli and 1/2 cup water. When boiling, cover, reduce heat to medium, and simmer, stirring occasionally, until broccoli is bright green and just tender when pierced, 4 to 7 minutes. Pour into a colander to drain.
4. Add oil, ginger, and garlic to pan; stir over high heat until garlic begins to brown, 30 to 45 seconds. Add shrimp and stir until opaque but still moist-looking in center of thickest part (cut to test), 3 to 4 minutes. Stir in broccoli.
5. Stir cornstarch mixture and add to pan. Stir until sauce boils. Pour shrimp into a bowl and sprinkle with peanuts. Serve with cooked rice.
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