The first time Jesse was in China he had a lot of fun shopping for souvenirs. He brought home lots of really cool stuff. And when I say lots, I mean it. He had 3 suitcases, one of them the size of Texas. The suitcase that was the size of Texas was actually overweight to the point that he had to remove stuff and put it in a box to be shipped back. The airline rep at the counter said he couldn’t just pay the overweight fee because it was just too heavy for the workers to lift on to the plane. Yeah, that kind of “lots of stuff”. Granted he also had to TAKE a lot of stuff with him so it wasn’t all souvenirs, but a good amount.
Now, I know you can buy chop sticks here in the US, but I still thought it was awesome when he brought home a pack. He also brought a really nice Chinese tea set. Little yellow cups with black and red masks painted on the side and a matching teapot perfect for brewing tea. As cool as those things are I don’t always have a good excuse to use them. But this week a little celebration is in order. And I think the most appropriate way to celebrate is making Chinese food and using my chopsticks and tea set.
Why the celebration? Because, I AM GOING TO CHINA! I am so excited I can’t stand it. First and foremost, I get to be with my husband. Second, I get to travel to some where completely new and different to me. I hope to find ways to really immerse myself in the culture and learn lots of new things. And of course I plan to try lots of new foods!
As for the fried rice I made, it was delicious. It’s always fun when I get to use my wok and try new ingredients (Chinese cabbage). I can’t say how authentic this recipe is but I will definitely make it again.
Shrimp Fried Rice
(Adapted from The New Basics Cookbook)
2 Tbsp vegetable oil
1 Tbsp minced fresh ginger
2 cloves garlic, crushed
1 cup onion, chopped
1/2 medium head Chinese cabbage, coarsely chopped
3 cups cooked long-grain white rice
1/4 soy sauce
1/8 rice vinegar
1/8 orange juice
1/4 cup chicken broth
1/3 cup frozen peas
8 ounces small shrimp, shelled, raw, deveined
2 eggs, beaten
2 Tbsp green onion, sliced (for garnishing, and I forgot but will remember next time)
Heat the oil in a wok (or large skillet) over medium-low heat. Add the onion, ginger and garlic and saute until soft, about 4 minutes.
Add the cabbage to the wok and increase the heat to medium. Cook for 6 minutes, until it appears limp. Stir often.
Create a well in the cabbage and pour in the soy sauce, rice vinegar, orange juice and chicken broth. Bring to a simmer and add the shrimp. Cook just until the shrimp is light pink then add the rice and peas. Cook for 4 minutes, stirring constantly making sure to coat the rice evenly.
Make a well in the middle of the rice. Pour the eggs into the well and cook for 1-2 minutes, stirring with a fork. Gently fold the eggs into the rice.
Serve immediately with green onions for garnish.