Chai tea infused shrimp stir fry with green tea rice
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Ingredients
1lb 16-20c
(peeled & deveined, patted dry) shrimp
1/2 small
julienne red onion
1 tsp
minced garlic
1 tsp
minced ginger
1/2 cup
corn
1
julienne red pepper
1 cup
(ends trimmed cut in half on bias) snow peas
4
finely sliced green onions
1 cup
bean sprouts
1/2 cup
shredded carrot
4 tsp
vegetable oil
Sauce
1 tbsp
chai tea
1 tbsp
light soy sauce
1 tbsp
rice wine vinegar
2 tbsp
mirin
1/2 tsp
sesame oil
1/2 tsp
salt
1/3 tsp
black pepper
Rice
2 cups
(rinsed & soaked for 30 mins) basmati rice
3 cups
green tea
Instructions
- In small mixing bowl combine all ingredients for sauce.
- Bring a medium pot to a gentle boil with green tea, add rice and reduce to a simmer and cover for 20 minutes. Remove from heat and let stand until ready to serve.
- In a wok or a large deep frying pan pre-heat to high heat. Ensure all your vegetables, shrimp and sauce are near by.
- Add 2 tsp vegetable oil, then shrimp and sautee for 2 minutes, then remove to a resting dish.
- Add remaining 2 tsp vegetable oil and sautee all other ingredients together while continuously tossing ingredients for one minute.
- Add sauce and shrimp and toss for one more minute before removing to a serving dish. Eat immediately with rice.