Asian Rice Salad with Shrimp

By golfrn9

Ingredients

• 2 cloves garlic, minced
• 1 2" piece of ginger, peeled and grated
• 3 Tbsp toasted sesame oil
• 1/4 c. rice vinegar
• 2 Tbsp soy sauce
• Pinch of sugar
• 3/4 lb shrimp, peeled, deveined and halved lengthwise
• 1 large carrot, shredded
• 2 stalks celery, thinly sliced
• 2 c. snow peas, thinly sliced
• 1 Tbsp vegetable oil
• 2 c. cooked brown or white rice
• 1 bunch scallions, thinly sliced
• 1/4 head iceberg lettuce
• 1 c. mung bean sprouts
• 1/2 c. chow mein noodles and/or chopped peanuts

Details

Servings 4

Preparation

Step 1

1. Whisk garlic , ginger, sesame oil, vinegar, soy, sauce and sugar in a large bowl. Transfer 2 Tbsp of the dressing to a medium bowl, add the shrimp and toss. Add the carrot, celery and snow peas to the remaining dressing and toss.

2. Heat a large skillet over high heat and add 2 tsp vegetable oil. Add the shrimp and stir fry until they turn pink, 3-4 minutes, then transfer to the bowl with the vegetables. Add 3-4 Tbsp water to the skillet and scrape up the brown bits with a wooden spoon, then add the liquid to the bowl with the shrimp. Let the skillet reheat, then add the remaining 1 tsp vegetable oil and stir-fry the rice until toasted, about 2 minutes. Remove from the heat and let cool.

3. Add the rice and scallions to the shrimp-vegetable mixture and toss. Divide among bowls and top with the lettuce, sprouts, chow mein noodles and/or peanuts.