Stir-fries are my new favorite dish to make - once you have the basic steps down, they are so simple and quick. Cook's Illustrated sent a recipe from The Best International Cookbook the other day, and it was so timely because I was *craving* sticky rice. Don't ask me why, I usually don't like the rice from Chinese restaurants. But I love using chopsticks and basmati wasn't really designed for it, let's be honest. So I bought some carolina rice from the supermarket and used it in this sticky rice recipe. Dude! So easy and carolina rice is yummy! The sticky rice was 1000 times better than what you get in chinese take-out, no offense. I don't know why I never tried it before. Sameera used it in some paella she made the other day.. Sam will you post the recipe for your paella please? :)
They used chinese rice wine in their recipe, so I substituted vegetable broth with a dash of rice vinegar. I didn't make the ginger ice cream, cause I'm not into making that, but I thought I would include it anyway. Let me know if one of you tries to make it!
Use a vegetable peeler to peel strips of zest, but take care to avoid the bitter pith beneath the skin. If the asparagus spears are very thick, slice each stalk in half lengthwise before cutting them into 2-inch lengths. Stir-fries cook quickly, so have everything prepped before you begin cooking.
Serves 4
Sauce
|
| 2 | orange zest strips (2-inch-long) from 1 orange |
| 1/2 | cup fresh orange juice from 2 oranges |
| 1/4 | cup vegetable or any low sodium broth with a dash of rice vinegar |
| 2 | tablespoons soy sauce |
| 1 | tablespoon sugar |
| 2 | teaspoons cornstarch |
| 1 | teaspoon toasted sesame oil |
| 1/2 | teaspoon red pepper flakes |
Stir-Fry
|
| 1 | pound extra-large shrimp (21 to 25 per pound) peeled and deveined |
| 2 | teaspoons soy sauce |
| 2 | teaspoons vegetable or other broth |
| 3 | medium cloves garlic , minced or pressed through a garlic press (about 1 tablespoon) |
| 1 | tablespoon minced or grated fresh ginger |
| 2 | scallions , minced |
| 2 | tablespoons vegetable oil plus one additional teaspoon |
| 1 | pound asparagus (about 1 bunch), tough ends trimmed and sliced on the bias into 2-inch lengths |
| 2 | carrots , peeled and cut into 2-inch-long matchsticks |
1. For the sauce: Whisk all of the ingredients together; set aside.
2. For the stir-fry: Toss the shrimp with the soy sauce and broth with vinegar in a small bowl and let marinate for 10 minutes, or up to 1 hour. In a separate bowl, mix the garlic, ginger, scallions, and 1 teaspoon of the vegetable oil; set aside.
3. Heat 1 1/2 teaspoons more vegetable oil in a 12-inch nonstick skillet over high heat until just smoking. Add half of the shrimp and cook, without stirring, until the shrimp are browned at the edges, about 1 minute. Stir the shrimp and continue to cook until they are nearly cooked through, about 30 seconds longer. Transfer the shrimp to a medium bowl and repeat with 1 1/2 teaspoons more vegetable oil and the remaining shrimp; transfer to the bowl, cover with foil, and set aside.
4. Add the remaining 1 tablespoon vegetable oil to the skillet and return to high heat until just smoking. Add the asparagus and carrots, and cook until crisp-tender, 2 to 3 minutes. Clear the center of the skillet, add the garlic mixture and cook, mashing the mixture into the pan, until fragrant, 15 to 20 seconds. Stir the garlic mixture into the vegetables.
5. Stir in the shrimp with any accumulated juices. Whisk the sauce to recombine, then add it to the skillet and cook, tossing constantly, until the sauce has thickened, about 30 seconds. Transfer to a serving platter and serve.
Prepare the ice cream quickly to prevent it from melting too much, (Recipe from: Restaurant Favorites at Home)
1 pint | 2 1/2 | inch piece fresh ginger , scrubbed |
| 1 | pint vanilla ice cream (premium), softened (but not melting) |
Using a Microplane grater or fine-holed grater, grate the ginger. Transfer the grated ginger to a fine-mesh strainer set over a small bowl and press firmly with a spoon to extract as much juice as possible. Place the softened ice cream in a medium bowl and, using a stiff rubber spatula, fold the ginger juice into the ice cream. Cover tightly with plastic wrap, pressing the plastic flush against the ice cream. Return the ice cream to the freezer to firm up, about 30 minutes.
Do not stir the rice as it cooks. The finished rice can stand off heat, covered, for up to 15 minutes.
Serves 4 to 6 | 2 | cups long grain white rice |
| 3 | cups water |
| 1/2 | teaspoon salt |
1. Place rice in fine-mesh strainer set over bowl. Rinse under running water, swishing with hands until water runs clear. Drain thoroughly.
2. Bring rinsed rice, water, and salt to boil in saucepan over medium-high heat. Cook, uncovered, until water level drops below surface of rice and small holes form, about 5 minutes.
3. Reduce heat to low, cover, and cook until rice is tender and water is fully absorbed, about 15 minutes. Serve.
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