- 3/4 lb. shrimps, peeled
- 1 tbsp. Mirin (sweet Japanese cooking wine)
- 1 tsp. finely chopped garlic
- 1 tsp. minced ginger
- 2 tbsp. vegetable oil
- 3 chopped green onions (separate white and green parts)
- 1 green pepper, diced
- 2 celery stalks, thinly sliced
- 1/2 cup green beans, trimmed, thinly sliced diagonally
- 1/2 cup baby corn, cut into 1/2 in. rounds
- 1 tbsp. water
- 5 cups cold cooked rice (preferably day old)
- 1/4 cup cilantro, coarsely chopped (optional)
- 2 tsp. sesame seeds, toasted (optional)
- 3 tbsp. Hoisin sauce
- 1 tbsp. soy sauce
- 2 tbsp. water
- 1 tsp. chili powder
Cooking Procedures :
- In a bowl, toss shrimps, Mirin, 1/2 tsp. garlic and ginger. Mix together; turn to coat. Set aside.
- In a small bowl, mix all the ingredients of the sauce and 1/2 tsp. finely chopped garlic; set aside.
- Heat 1 tbsp. vegetable oil in a large skillet (or a wok) over medium-high heat. Stir-fry white parts of green onion. Add green pepper, celery, green beans and baby corn. Cook; stirring, adding 1 tbsp water halfway through, until vegetables are tender-crisp. Transfer to bowl; keep warm.
- In the same skillet, heat remaining vegetable oil over medium heat. Stir-fry shrimps; cook until shrimps begins to turn opaque. Add rice and sauce. Cook; stirring, until rice is hot and well blended, about 3 minutes.
- Return the vegetables, green parts of green onion and cilantro (if using) to skillet. Stir and cook until heated through. Serve immediately. Sprinkle with toasted sesame seeds, if desired.
- Serves 4.