Stir-Fried Winter Greens With Garlic Shrimp & Rice

Photo by ROBandSEAN ..

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

Ingredients

  • 1

    lb shrimp, heads, tails and veins removed and washed and dried

  • 1

    large bag of winter greens, washed and dried (if you don't have this luxurious mix of baby greens on hand, you can also use a large bunch of spinach, chard, bok choy, etc., instead)

  • 3

    large carrots, thinly sliced

  • 1

    onion, thinly sliced

  • 1

    bunch green garlic, sliced in small rounds (white part only)

  • 4

    large cloves of garlic, minced or pressed

  • 1

    Tbsp minced fresh ginger

  • Pinch of chili flakes or a tsp of chopped jalapeno pepper

  • 2

    tsps black soy sauce

  • 2

    tsps rice mirin

  • 1

    Tbsp oyster sauce

  • 1

    heaping tsp corn starch

  • Few grinds of white pepper

  • Pinch of sea salt

  • 3

    Tbsps chopped fresh cilantro

  • 2

    cups basmati or short grain brown rice

  • 4

    Tbsps peanut oil

Directions

1. Start the rice. Since it will take a little while to cook, you should start it well before you get into any stir-frying to ensure that everything will be ready to eat at the same time. 2. Prep all your ingredients. Once everything is washed and chopped, make the sauce by mixing together the soy sauce, rice mirin, oyster sauce and cornstarch and stirring well to combine. By the time you've finished doing all that chopping and mixing, it's likely the rice will be done. Fluff the rice and remove from the heat. 3. Prepare the shrimp. Heat 1-2 Tbsps of the peanut oil in a wok over high heat and swirl to coat the wok's sides. Add roughly one quarter of the minced garlic and ginger you've prepared (the rest will be used for the greens) and a pinch of the chili flakes to the oil and stir-fry for 30-45 seconds. Toss in the shrimps and stir until they are cooked through (they should turn pink) --about 3-4 minutes depending on the strength of the flame you're using. Turn the wok off, scoop the shrimp into a bowl, sprinkle with a few grinds of white pepper and a pinch of sea salt and set aside. 4. Prepare the greens. Wipe the wok out with a paper towel to prevent everything you're about to cook from tasting like seafood. Turn the heat back on high and pour another few Tbsps of peanut oil into the wok. Swirl to coat the wok's sides evenly with the oil. 5. Toss the remaining three quarters of the garlic and ginger into the oil, along with another pinch of chili flakes and stir-fry for 30-45 seconds to flavor the oil, stirring to prevent the garlic from sticking or burning. Add the sliced onion, green garlic and carrots and stir for 3-5 minutes or until beginning to soften. 6. Pour in the greens and stir to ensure that they get coated with oil and come into contact with the wok's searing hot sides. Stir-fry until they are wilted and softened to a point you like--some people prefer them more raw than cooked and others prefer them really cooked. Regardless, it is truly amazing how much the greens cook down in just a few minutes. 7. Pour in the sauce and stir well to ensure that it coats all the veggies. Turn off the heat and remove the stir-fried veggies to a bowl or plate (sitting in a wok after cooking can turn food black as the metal oxidizes.) Serve the stir-fried greens/veggies and shrimp over rice, sprinkled liberally with the chopped cilantro.

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