Monday, August 21, 2017

SHRIMP FRIED CAULIFLOWER RICE ENJOY DAN:

                 SHRIMP FRIED CAULIFLOWER RICE by CHEF DAN:
Serves 4

INGREDIENTS:
1/2-head cauliflower, shredded into very small pieces, to resemble rice (about 4 cups)
1/2-onion, chopped small
4 garlic cloves
1 thumb-size fresh ginger
4 scallions, bias sliced into 1/2-inch lengths
2 tablespoon soy sauce
2 teaspoons sesame oil
1 egg well beaten
1 cup peas
1 bell pepper, sliced into 1/4-inch pieces
2 cups coarsely chopped Napa cabbage
2 carrots, shredded
2-teaspoons red pepper flakes
1/2-pound cooked shrimp, cut into pieces
1-1/2-tablespoon grape seed oil

DIRECTIONS:
1.   Cut the onion into 1/2-inch pieces, peel the garlic, slice the ginger.
2.   Whisk together soy sauce, and sesame oil.
3.   Add the peas, and next 4 ingredients.
4.   Add cut shrimp to a bowl; set aside
5.   In heat 1 tablespoon grape seed oil over high heat and when sizzling.
6.   Add the garlic cloves and ginger, sauté for 1 minute, then remove (this is called “seasoning the oil”)
7.   Add chopped onion and Saute for 4 minutes.
8.   Add onion, and cauliflower; sauté for about 3 minutes remove to a plate.
9.   Add 1/2-tablespoon oil over medium-high heat and when sizzling.
10.                Add peas and next ingredients 4 ingredients; stir-fry for 2 minutes.
11.                Push vegetables to the side and add the egg and cook until it resembles a scrambled egg.
12.                Put cauliflower, onions back into the wok and heat for 1 minute.
13.                Add shrimp and 3/4-of the scallions and stir-fry 2 minutes.
14.                Add soy mixture; stir-fry until all ingredients are well coated, and warmed through about 1 minutes.
15.                Top with remaining scallions.

ENJOY DAN:                                                          SING SONGS AND STIR-FRY!!




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