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Thursday, May 24, 2018

Spicy Asian Rice Bowl

This is a easy spicy Asian shrimp, chicken, or pork dish with vegetables served over Jasmine rice. You can change up the ingredients to use your favorite proteins and vegetables. The first time I made this, we had it with shrimp and it was fabulous. The second time, we had it with chicken, asparagus, green beans, sliced carrots, sweet peppers and onions. Again, it was delicious. 

  • 1/3 cup soy sauce (I use a mix of light and dark soy sauce)
  • 1/4 cup hoisin sauce
  • 2 tablespoons honey
  • 2 roasted Hatch chili peppers pureed in a blended. The chili should be roasted with skin, seeds and stems removed. (You can substitute 1 tablespoon of chili paste for the Hatch chili peppers.)
  • 2 tablespoons pineapple marmalade/jam
  • 1 pound raw shrimp w/tails, headed and de-veined 
      • or
  • 1 pound of chicken/pork cut into 1 inch cubes
  • 2 cups uncooked jasmine rice
  • 3 cups water
  • 2 tablespoons olive oil
  • 2 cups of mixed sweet peppers cut into 1/2-inch dice. Use yellow, red & green pepper for color.
  • 1 cup spring onions, cut into 1/2-inch slices
  • 2 cups of broccoli florets 
  • 4 cloves garlic, minced
  • 2 teaspoons minced fresh ginger root, or 1/2 teaspoon ground ginger
  • 1/4 teaspoon sesame oil
  • 1 teaspoon sesame seeds
  • 2 tablespoons chopped cilantro
  • Whisk soy sauce, hoisin sauce, honey, chili puree, and pineapple marmalade together in a bowl. Stir shrimp into the marinade; refrigerate for one hour.
  • Add the Jasmine rice to a medium saucepan with high heat and cover the rice with 3 cups of boiling water. Cover the saucepan and lower the heat to a slow simmer for 20 minutes. Do not remove the lid.
  • Turn off the heat to the rice and let it rest with the lid on for another 15 minutes.
  • Heat the olive oil in a large skillet or wok over medium-high heat.  Cook the vegetables in the oil until they just start to soften, 2-4 minutes. 
  • Add the shrimp with all the marinade, and the garlic, ginger, and sesame oil into the vegetables.
  • Sauté just until the shrimp is pink and cooked through, about 4-5 minutes. 
  • Serve over hot jasmine rice, sprinkled with sesame seeds and cilantro.
Note: This recipe is very versatile and you can change it up to use different vegetable and proteins like sugar snap peas, leaks, bok choy, cauliflower,  diced chicken or pork.

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