ASIAN BLACK PEPPER SHRIMP AND LEMONGRASS RICE ENJOY DAN:

     ASIAN BLACK PEPPER SHRIMP AND LEMONGRASS RICE by CHEF DAN:

Serves 4

INGREDIENTS:

2 tablespoons grape-seed oil

1/4-onion, diced

4 scallions, bias-sliced into 1/2-inch lengths

1 thumb-size fresh ginger, peeled and minced

3 garlic cloves, minced

1/2-pound shrimp, peeled and deveined

1 cup cabbage, shredded

2 cups cooked lemongrass brown jasmine rice (recipe to follow)

1 tablespoon chili garlic sauce

1 teaspoon EACH oyster sauce, and mirin

Freshly ground black pepper

3 each bok choy, cut into 3/4-inch pieces

1/2-cup frozen corn, thawed

1/2-cup cucumber, thinly sliced

1/2-cup fresh cilantro.

DIRECTIONS:

1.   In a wok heat oil over medium-high heat when sizzling.

2.   Add onion, scallions, ginger, garlic, and stir –fry for 2 minutes.

3.   Add shrimp to the wok and stir-fry till almost cooked through.

4.   Add cabbage and stir-fry for 2-3 minutes.

5.   Stir in chili garlic sauce and stir-fry 30 seconds.

6.   Add the rice to the wok and gently stir-fry, and cook 3 minutes.

7.   Drizzle the oyster, mirin and black pepper over the rice.

8.   Add bok choy and corn and stir-fry 1 minute.

9.   Add cucumber and cilantro and stir-fry until heated through.

LEMONGRASS RICE RECIPE:

A little oil

2 garlic cloves, minced,

1 thumb-size fresh ginger, peeled, minced

3 stalks lemongrass, minced white parts only

4 cups cooked brown jasmine rice

1 tablespoon lemon juice

DIRECTIONS:

1.   In skillet add a tad of oil over medium-high heat when sizzling.

2.   Add garlic, ginger, lemongrass sauté for 5 minutes.

3.   Add lemon juice.

ENJOY DAN:                                                BON-APPETITE!!