Chinese-Style Shrimp & Snow Pea Rice

Method

1. 1

   Prep the ingredients

   On a cutting board, trim the snow pea, drain and slice the water chestnut, thinly slice the scallion, and mince the garlic; pat the shrimp dry.
2. 2

   Cook the rice

   Combine the jasmine rice and 600 ml water in a medium saucepan over high heat; bring to a boil, cover, then reduce to low heat and cook without stirring.

   15 min

   Tip: Keep the lid on while the rice cooks so the steam stays trapped.

3. 3

   Rest the rice

   Take the covered medium saucepan off the heat and let the jasmine rice stand undisturbed.

   10 min
4. 4

   Cook the shrimp

   Heat the canola oil in a large deep skillet over medium-high heat; add the shrimp, season with 1/2 tsp salt and a few grinds of black pepper, and turn once.

   4 min

   Tip: Pull the shrimp as soon as they turn opaque to keep them tender.

5. 5

   Stir-fry the vegetables

   Add the snow pea, water chestnut, scallion, garlic, soy sauce, oyster sauce, cornstarch, sesame oil, and 60 ml water to the large deep skillet over medium heat; stir briskly.

   5 min

   Tip: Mix the cornstarch with a spoonful of cold water first to prevent lumps.

6. 6

   Taste and serve

   Keep the stir-fry in the large deep skillet over low heat; taste and adjust with up to 1/4 tsp salt and a few grinds of black pepper, then spoon it beside the jasmine rice.

   1 min