Name: Stir-Fried Shrimp and Rice Salad
Prep time: P0Y0M0DT0H30M0.000S
Cook time: P0Y0M0DT0H10M0.000S
Total time: P0Y0M0DT0H40M0.000S
Cuisine: asian
Ingredients: 2 cloves garlic, minced; 1 2-inch piece ginger, peeled and grated; 3 tablespoons toasted sesame oil; 1/4 cup rice vinegar; 2 tablespoons soy sauce; Pinch of sugar; 3/4 pound large shrimp, peeled, deveined and halved lengthwise; 1 large carrot, shredded; 2 stalks celery, thinly sliced; 2 cups snow peas, thinly sliced; 1 tablespoon vegetable oil; 2 cups cooked white or brown rice; 1 bunch scallions, thinly sliced; 1/4 head iceberg lettuce, shredded; 1 cup mung bean sprouts; 1/2 cup chow mein noodles and/or chopped peanuts

Directions

Whisk the garlic, ginger, sesame oil, vinegar, soy sauce and sugar in a large bowl. Transfer 2 tablespoons of the dressing to a medium bowl, add the shrimp and toss. Add the carrot, celery and snow peas to the remaining dressing and toss.
Heat a large skillet over high heat and add 2 teaspoons vegetable oil. Add the shrimp and stir-fry until they turn pink, 3 to 4 minutes, then transfer to the bowl with the vegetables. Add 3 to 4 tablespoons water to the skillet and scrape up the browned bits with a wooden spoon, then add the liquid to the bowl with the shrimp. Let the skillet reheat, then add the remaining 1 teaspoon vegetable oil and stir-fry the rice until toasted, about 2 minutes. Remove from the heat and let cool.
Add the rice and scallions to the shrimp-vegetable mixture and toss. Divide among bowls and top with the lettuce, sprouts, chow mein noodles and/or peanuts.

Photograph by Kate Sears

This recipe has been updated to more accurately recognize its origin or to add cultural context. It may differ from what was originally published or broadcast.

Courtesy of Food Network Magazine