YOUR SOLIN GENERATED RECIPE
Crispy Shrimp and Vegetable Rice Bowl with Ginger Soy Glaze
Enjoy a vibrant bowl featuring crispy shrimp lightly battered and tossed over a bed of tender brown rice and colorful vegetables. The dish is finished with a bright and savory ginger soy glaze that perfectly balances sweet and tangy notes, creating an exciting fusion of Asian-inspired flavors.
INGREDIENTS
6 oz Shrimp (170g)
1/2 cup Brown Rice, cooked (100g)
1 medium Mixed Bell Pepper (120g)
1/2 cup Snap Peas (50g)
1 medium Carrot (60g)
1 large Egg White (30g)
1 tbsp Cornstarch (8g)
1 tsp Fresh Ginger (2g)
1 tbsp Soy Sauce (16g)
2 tbsp Honey (21g each)
1 clove Garlic (3g)
1 tsp Sesame Oil (4.5g)
PREPARATION
Rinse and pat dry the shrimp. In a bowl, whisk together the egg white and cornstarch to create a light batter.
Dip the shrimp into the batter ensuring an even coating.
Heat a non-stick skillet over medium-high heat. Add a light spray of oil if needed and fry the shrimp until they are crispy and just cooked through, about 2-3 minutes per side. Remove and set aside.
In the meantime, prepare the vegetables by slicing the bell pepper, snap peas, and carrot into bite-sized pieces.
In another pan, add a dash of sesame oil and stir-fry the vegetables for 3-4 minutes until they are tender-crisp.
To make the ginger soy glaze, combine grated fresh ginger, minced garlic, soy sauce, and honey in a small saucepan. Simmer over low heat for 2-3 minutes until slightly thickened.
Warm the cooked brown rice and then layer it in a bowl. Top with the stir-fried vegetables and place the crispy shrimp on top.
Drizzle the ginger soy glaze evenly over the bowl. Serve immediately and enjoy the mix of textures and flavors.