Avoiding Additives and Preservatives
Canola oil may have additives, so either use olive oil instead or check the label. Look for frozen shrimp with only salt added. I use Marukan rice vinegar and tamari instead of soy sauce. For more recipes using all-natural ingredients, visit Eye For A Recipe.
1 cup (250 ml) jasmine or long-grain white rice
1 tablespoon (15 ml) toasted sesame seeds, plus more for serving
3 tablespoons (45 ml) canola oil
1 pound (454 g) peeled and deveined large shrimp (raw)
1 bunch scallions, sliced
2 cloves garlic, chopped
1 tablespoon (15 ml) grated fresh ginger
1 small fresh red chili, finely chopped
1 large bunch broccolini, cut into 2-inch pieces
¼ cup (60 ml) rice vinegar
¼ cup (60 ml) soy sauce
Cook the rice according to the package directions. Stir in the sesame seeds.
Meanwhile, heat 1 tablespoon (15 ml) of the oil in a large skillet over medium-high heat. Add the shrimp and cook, stirring often, until opaque throughout, 2 to 4 minutes. Transfer to a plate; reserve the skillet.
Add the remaining 2 tablespoons (30 ml) of oil to the reserved skillet. Add the scallions, garlic, ginger, and chili. Cook, stirring often, until the scallions are tender, 3 to 4 minutes. Add the broccolini and ½ cup (125 ml) water. Cook, stirring occasionally, until the broccolini is crisp-tender, 3 to 5 minutes.
Stir in the reserved shrimp, vinegar, and soy sauce and cook, tossing frequently, until the sauce coats the shrimp and broccolini, 2 to 3 minutes.
Serve the shrimp and broccolini over the rice, sprinkled with additional sesame seeds. Serves 4.
From Real Simple magazine