Ginger Shrimp with Forbidden Rice
This Asian inspired meal is easy and quick to make. The shrimp, peas, and ginger sauce impart a fresh taste the compliments the nutty flavor of the forbidden or black rice.
Ginger Shrimp with Forbidden Rice
Servings: 2 people
Equipment
- Large skillet, ricer cooker (optional)
Ingredients
- 1 3/4 cups water
- 1 cup forbidden (black) rice
- 10 oz shrimp, you can use raw or precooked
- 1/2 cup snap peas, in the pod
- 1 tbsp vegetable oil
Ginger Sauce
- 1 tbsp hoisin sauce
- 1 tbsp soy sauce
- 1 tbsp water
- 2 tsp rice vinegar
- 1/4 tsp ground pepper
- 2 tbsp minced garlic
Instructions
Cook the rice
- If you're using a rice cooker, follower your cooker's instructions.
- If you're cooking the rice on the stovetop, bring rice and water to a boil in a medium sauce pan.
- Reduce the heat, cover, and simmer for about 30 minutes or until the rice has absorbed the water and is tender.
Ginger sauce
- Whisk together hoisin sauce, soy sauce, water, rice vinegar, ground pepper, and garlic.
- Set aside.
Shrimp and peas
- Cooking the shrimp and peas is a quick step. Wait until the rice is done or almost done.
- If you have raw shrimp, peel and devein them. Then pat them dry.
- Put the skillet over medium heat and add the vegetable oil. Coat the bottom of the skillet it with it.
- Once the oil is hot, add the shrimp and pea pods and cook for about 1 minute. Don't overcook. You want the pea pods crisp, and shrimp gets rubbery quickly.
- Add the sauce. Mix to coat the shrimp and pea pods completely. Cook just until the sauce is warm, about 30-45 seconds.
Serve
- Serve the shrimp mixture over the rice, and with a dry white wine.