Not too much to say about this new recipe. Roy and I simply enjoy delving into Asian cuisines, and this was another opportunity to play. I think the most creative thing was coming up with a way to flavor the rice without a lot of ingredients. Using jasmine green tea bags did the job with any mess. Just place them in the water being used to make the rice, bring to a boil, remove the bags, and wallah, the water is infused with the flavorful tea.
The entire recipe, including rice, makes eight servings, and the leftovers simply got more flavorful over time.
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Sweet Chili Stir-Fry
(Over Jasmine Green Tea Rice)
2 lbs. raw, peeled and deveined large shrimp (or chunks of chicken breasts or pork tenderloin)
1 cup chopped red bell peppers
1 (15 oz.) can straw mushrooms, drained
½ cup julienned purple (also called red) onions
½ tsp. ground black pepper
1 tsp. ground ginger
1 tsp. ground lemon grass
3 Tbsp. vegetable oil
½ cup sweet chili sauce (aka Thai sweet chili sauce)
8 cups jasmine green tea infused rice **
Preparation:In a sealable plastic container, mix together protein, peppers, mushrooms, onions, black pepper, ginger and lemon grass. Place in refrigerator for one hour, but begin making rice in a half hour.
** To make rice, in a 3-quart pan, place 8 cups of cold water, ½ tsp. salt, 2 teabags of jasmine green tea. Set heat to high and bring to a boil. Remove tea bags and add 4 cups uncooked, medium grain, white rice; stir, reduce heat to low, cover and let cook for 20 minutes. Remove lid, let rice rest for 5 minutes before fluffing up with a fork.
In a large skillet, heat oil on medium-high heat; spread out contents from plastic container in skillet and sauté’ until protein in thoroughly cooked (shrimp will turn pinkish/red, and no longer be translucent). Add sweet chili sauce, mix in thoroughly, remove skillet from heat, and serve.
Makes 8 servings.