Go Back
Print

Ginger Shrimp with Forbidden Rice

Course Dinner
Cuisine Asian
Keyword Ginger, Pea Pod, Rice, Seafood, Shrimp
Prep Time 10 minutes
Cook Time 30 minutes
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.