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Menu Plan for Winter II: Week 8, Day 1

Red Sauced Shrimp
Fried Rice

Cooking time:  30 minutes for menu          Cooking schedule: see below for instructions

        Stir-fries are done at the last minute. Once the prep work is done it goes together quickly.

Red Sauced Shrimp

Total time: 10 minutes
     This is one of those dishes that can be as hot or not as you like. The ginger, garlic and red pepper flakes add the heat but you could also add other hot sauce to taste.

 Ingredients:

• 12oz (360gr) cleaned shrimp
• 1 tbs minced ginger, about 4 slices the size and thickness of an American quarter or 1 euro coin
• 3 cloves garlic
• 4 - 6 green onions (scallions)
• 2 tbs sherry
• 2 tbs soy sauce
• 2 tbs ketchup
• 1 tbs olive oil
• 1 tbs sesame or walnut oil
• 1 tbs cornstarch (maizena) dissolved in 2 tbs chicken stock
• 1/2 tsp red pepper flakes (optional, I leave them out as it makes it too hot for me)

 Instructions:

• Peel, slice and mince ginger.
• Mince garlic.
• Clean the green onions: slice off the root, remove 1 layer of skin.  Slice into 1/2" (1.25cm) long pieces.  OR chop onion. 
• Dissolve cornstarch in chicken stock.
• Have everything else measured and ready.
• Heat oils in large nonstick skillet or wok over medium-high heat.  When very hot add ginger, garlic and onion (and red pepper flakes if using).  Stir-fry for 1 minute.
• Add shrimp and stir-fry for 1 - 2 minutes longer, until shrimp turn opaque and start to curl.
• Add sherry, ketchup and soy sauce.  Stir to combine.
• Stir cornstarch mixture to recombine, then add it to the shrimp, stirring constantly.
• Sauce will quickly thicken and coat shrimp.  Remove and serve immediately.

Fried Rice

Total time: 30 minutes
   Traditional Fried Rice is made with cold, leftover white sticky rice.  This is equally good made with freshly cooked Basmati.  The scrambled egg and peas stay with the tradition, however.  Use plain, frozen peas.

 Ingredients:

• 1/2 cup (3.3oz, 95gr) Basmati rice
• 1 cup (8oz, 240ml) chicken stock
• 4 - 6 green onions (scallions) or 1/2 regular onion, chopped
• 2/3 cup peas
• 1 egg
• 2 tsp sesame oil
• 2 tsp olive oil
• 1 tbs soy sauce
• 1 tbs sherry

 Instructions:

• Cook rice in stock until done.
• Remove from heat and uncover to cool slightly.
• Clean the green onions: slice off the root, remove 1 layer of skin.  Slice into 1/3" (1cm) long pieces. OR chop onion.
• Put egg into a small bowl and lightly beat with a fork.
• Heat half of the oils in a large nonstick skillet over medium-high heat.  Add egg and scramble.  Remove to a plate.
• Heat remaining oils and onion, stir-fry 1 minute. 
• Add rice, soy sauce and sherry.  Stir well to combine.  Stir-fry for 3 minutes.
• Add peas and stir-fry 2 minutes longer.
• Break scrambled egg into chunks, stir into rice and serve.

Cooking Schedule: 30 minutes Assemble all food, utensils and serving dishes Utensils: measuring cups, spoons, knives, 2 large skillets or a wok used 2X, small saucepan with lid, 2 plates for organizing vegetables, 2 small bowls, fork Cook rice Clean shrimp if needed Put peas in strainer, rinse lightly to separate/thaw Trim, slice the green onions Or chop regular onion Peel, mince ginger Peel, mince garlic Beat egg for rice Check rice, if done uncover, remove from heat Prepare cornstarch mixtures

Heat oil for rice Add egg, scramble, remove Heat remaining oils for rice Heat oils for shrimp Add onion to oil for rice, stir-fry Add ginger, garlic, red pepper, onion to oil for shrimp Stir-fry Add rice, soy sauce, sherry, to other skillet Stir to combine, stir-fry Add shrimp to skillet, stir-fry Add peas to rice, stir-fry Add ketchup, soy sauce, sherry to shrimp, stir-fry Add cornstarch to shrimp, stir Remove shrimp from heat Break up egg, add to rice, stir Serve .

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By Katie Zeller

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