Ellena’s Notes

I love this recipe and love adding seafood into my diet! It is also fun to change up the vegetables, like using peas instead of green beans, or kale instead of cabbage. Since my grandkids don’t like shrimp, I make this recipe for them with chicken and they LOVE it! If I’m in a rush, I buy the rotisserie chicken from the grocery store (although Paige just starting loving shrimp!). You won’t go wrong, no matter how you make it! It looks like a lot of ingredients, but I can put it together in less than 30 minutes!

Wine Pairing

This is wonderful with our Pinot Grigio, Merlot, or Mike’s Reserve Red.

Eat Simple, Eat Well, Ellena

Ingredients

1/4 cup sesame oil, divided
1 inch piece ginger, peeled & finely chopped
2 cups water
1 cup jasmine rice
1/4 cup rice vinegar, divided
2 tbsp olive oil, divided
6 oz green beans, cut into 1–inch pieces
1 small savoy cabbage, core removed and thinly sliced
1 summer squash, quartered, then cut into 1/4–inch slices
2 scallions, thinly sliced, whites and greens separated
2 eggs, cracked and whisked
1 pound peeled and de-veined shrimp
1/2 cup teriyaki sauce, divided
salt and pepper to taste
Toppings:
toasted sesame seeds
green onions, thinly sliced
peanuts, roughly chopped

Directions

In a small pot, heat half the sesame oil on medium-high. Add half the ginger and cook, stirringfrequently, for 1 minute. Add the rice and water and bring to a boil. Once boiling, cover and reduce heat to low. Cook rice 12–14 minutes, or until the water has been absorbed and the rice is tender. Remove from heat and stir in half the vinegar. While the rice cooks, heat 1 tbsp of olive oil in a large pan on medium-high. Add the sliced cabbage and green beans. Cook, stirring occasionally, 5 minutes, or until slightly softened. Add the squash, white bottoms of the scallions and remaining ginger. Cook, stirring occasionally, 3 minutes, or until fragrant. Move the cooked vegetables to one side of the pan. Add 1 tbsp olive oil to the empty side of the pan; once hot, add the eggs. Cook, frequently stirring the eggs, 1–2 minutes, or until the eggs are cooked through. Mix the eggs and vegetables together and move again to one side of the pan. Add the remaining sesame oil to the empty side of the pan. Once hot, add the shrimp and cook 2–3 minutes, flipping halfway through, until the shrimp start to turn pink. Add rice and teriyaki sauce to the pan and cook, stirring occasionally, 2–4 minutes, until heated through, then season with salt and pepper. Garnish with green scallions and peanuts.