September 15, 2009
Watch the Video 4:10
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According to celebrity chef Ming Tsai, shrimp fried rice was the first dish that he learned to cook as a child. Now, many years later, after training in France, Japan, and in restaurants around the country, the owner of Blue Ginger in Wellesley, Mass., has updated the recipe to make it even more delicious and healthy. Ming created the recipe inspired by the Healthy Eating Pyramid. To learn more, go to NutritionSource.com at the Harvard School of Public Health website.
Ming is not only a member of the Nutrition Roundtable, but a national spokesperson for the Food Allergy and Anaphylaxis Network (FAAN), working to further education and research on food allergies. To learn more about Ming, his restaurant, books, and other activities, check out Ming.com.
Ming’s shrimp fried rice is a sumptuous meal-in-one dinner, and the leftovers are terrific for lunch or dinner the next day.
Enjoy!
Nina
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September 14, 2009
Serves 4
1 pound baby shrimp
2 tablespoons finely chopped garlic
2 tablespoons finely chopped fresh ginger
1 medium onion, cut into 1/2-inch dice
1 bunch scallions, white and green parts chopped and reserved separately
3 carrots, grated
4 ribs celery, cut into 1/2-inch dice
6 cups shredded kale, 1/4-inch thick, stems and center ribs removed
5 cups leftover, cooked brown rice
2 tablespoons soy sauce
Kosher salt and freshly ground black pepper
Canola oil
Heat a wok or large skillet over high heat. Add about 2 tablespoons of oil and swirl to coat the pan. When the oil shimmers, add shrimp, season with salt and pepper and stir-fry just until pink. Remove shrimp to a plate. Add a touch more oil and add the garlic, ginger, onion, scallion whites, carrots, celery and kale and stir-fry until softened, about 2-4 minutes. Add the rice and shrimp and toss thoroughly until heated through. Add the soy sauce and toss. Correct the seasonings and transfer to a platter and garnish with scallion greens. Serve immediately.
copyright 2008 Ming Tsai
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January 27, 2009
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