First Dinner, Then a Rice Tip

I was in the mood for shrimp tonight and had fresh ginger on hand, so I googled 'shrimp soy sauce fresh ginger' (or something to that effect) and found a recipe called Spring Peas and Shrimp Stir-Fry with Ginger-Soy Glaze that sounded good.

I didn't have any rice vinegar or sesame oil on hand, so I knew that I wouldn't get the full effect of the glaze, but decided that the ginger alone would give me a bit of a tastebud shocker. Instead of peas, I used frozen veggies I had on hand. Frankly, I think my medley was more inspiring than just the peas. I like peas, but I also think that you can't have a soy sauce dish without red peppers!

Otherwise, I followed the recipe as written, which is rare for me. I had so many little bowls of sauces and ingredients on the counters it made me look like a food network chef! I should have taken a picture of that. I actually filled up the dishwasher with this meal alone!

The end result was very good! It was a tad salty (my fault: too much soy sauce and should have nixed the veggie broth), but since I served the shrimp and veggies over very bland rice, the flavour evened out. I'd make this again, but would make it a point to get the rice vinegar to add a bit more sweetness.

Of course, I have a picture. :-) My shrimp look darker than the ones in the picture on the recipe site because I only had regular soy sauce, not light.



And, now, for a rice tip. I got this tip from my grand-mother who also lives alone. I can't believe I never thought to do this and have been eating a lot more rice since I have. We make a big batch of rice (one cup uncooked), eat a portion with our meal for that evening, then freeze the rest in small bowls (I use glass ones and she uses ramekins):



Each one of my bowls has a plastic lid for an airtight seal.

When I want rice, I just dump it out onto my plate and nuke it for 2 minutes. It comes out fluffy and fresh.