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Shrimp Wok
A quick and vibrant Asian dish featuring juicy shrimp, rice, and crisp vegetables in a savory-sweet sauce.
Ingredients
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COMPONENT to taste
- to taste
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Method
Boil the rice in cooking bags according to the package instructions (no need to salt).
Toss the shrimp with soy sauce and finely minced garlic, then set aside while you prep the veggies. Slice the bell pepper and carrot into matchsticks, and cut the red onion into thin wedges.
Remove the shrimp from the marinade and sear them in vegetable oil over high heat for about 30 seconds per side, then take them out of the pan.
In the same oil, stir-fry the vegetables over high heat for just a couple of minutes! We want to quickly char the wok veggies to keep that nice crunch.
Turn down the heat, add the cooked rice, soy sauce, and rice vinegar to the vegetables, and toss everything together.
Return the shrimp to the pan, drizzle sweet chili sauce over them, and serve garnished with chopped green onions and sesame seeds.
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