Egg Roll Bowl with Shrimp

The Saratogian (Saratoga, NY) - - NEWS -

Prep time: 5 min­utes Cook time: 10 min­utes Serv­ings: 4

5 cups frozen cau­li­flower rice 3 ta­ble­spoons canola oil

3 ta­ble­spoons sesame oil

4 tea­spoons minced or pressed gar­lic

2 tea­spoons gin­ger paste 6 cups pre-cut coleslaw (cab­bage and car­rots)

1 cup sliced red bell pep­per

1/2 cup thinly sliced scal­lions, root and tips trimmed

1 tea­spoon Chi­nese five-spice blend

1/4 cup tamari soy sauce

2 ta­ble­spoons mirin rice cook­ing wine

1 pound cooked and peeled

shrimp, thawed 4 tea­spoons sesame seeds

In mi­crowave, steam cau­li­flower ac­cord­ing to pack­age in­struc­tions.

While cau­li­flower is cook­ing, warm large, non­stick skil­let with lid over medium heat. Add oils, swirl to coat pan and, when shim­mer­ing, add gar­lic and gin­ger. Sauté un­til siz­zling and fra­grant, stir­ring con­stantly, about 30 sec­onds.

Add coleslaw, bell pep­per and scal­lions; con­tinue sautéing, stir­ring fre­quently, un­til cab­bage just be­gins to wilt, about 3 min­utes.

Sprin­kle on five-spice blend and stir to in­cor­po­rate. Add soy sauce and mirin rice cook­ing wine to pan and stir to evenly coat cab­bage. Add shrimp to skil­let; toss to evenly dis­trib­ute. Re­duce heat to medium-low, cover with lid and al­low shrimp to warm, about 3 min­utes.

Mea­sure about 1 cup cooked cau­li­flower rice into bot­tom of four bowls. Top evenly with shrimp and cab­bage mix­ture, about 1 cup veg­eta­bles and 9-11 large shrimp per serv­ing, driz­zling with pan sauce evenly. Sprin­kle each bowl with 1 tea­spoon sesame seeds and serve while hot.

Notes: To help meal come to­gether quickly, use frozen cau­li­flower rice, pre­grated gin­ger paste, pre-minced jarred gar­lic and bagged coleslaw mix. Green onions and bell pep­per can also be pres­liced.

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