|Tom's Thai Shrimp over Coconut Rice|
1. Place all rice ingredients in a medium saucepan*. Bring to a boil; cover. Reduce heat to low; simmer 20 minutes or until liquid is absorbed.
2. Meanwhile, combine oyster sauce, sesame oil, fish sauce and sugar in small bowl. Heat 1 Tbls of the canola oil in wok or large skillet over high to medium-high heat until hot. Immediately add shrimp; stir-fry 2 minutes or until shrimp turn pink. Remove shrimp.
3. Add remaining 3 tablespoons canola oil to wok; heat until hot. Stir-fry green beans and asparagus 5 minutes or until bright green and crisp-tender. Stir in garlic and ginger; stir-fry 30 seconds or until fragrant. Stir in shrimp and oyster sauce mixture; cook until hot. Serve over rice.
* Rice can be prepared in a rice cooker.
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