Shrimp with Pak Choi & Basmati Rice

Ingredients

• White rice

  Long-grain, regular, raw, enriched

  1 cup or 185g

• Shrimp

  Crustaceans, mixed species, raw

  6 oz or 170g

• Sesame oil

  Salad or cooking

  2 tsp or 9g

• Garlic

  Raw

  1 cloves, minced or 3g

• Scallions

  Spring onions or scallions (includes tops and bulb), raw

  2 large or 50g

• Ginger root

  Raw

  1 tbsp or 6g

• Salt

  Table

  ¼ tsp or 2g

• Chili Sauce, Sambal Oelek

  Roland

  2 tsp or 10g

• Tomato puree

  Canned, without salt added

  1 tbsp or 16g

• Rice wine vinegar

  1 tbsp or 15g

• Soy sauce

  Made from soy (tamari)

  1 tbsp or 18g

• Cabbage

  Chinese (pak-choi), raw

  3 cup, shredded or 210g

Directions

1. Rinse the basmati rice and cook according to package directions.
2. Pat the shrimp dry and slice in half lengthwise.
3. Heat the sesame oil in a large nonstick skillet over high heat. Add the garlic and scallion whites and stir-fry until fragrant, about 30 seconds. Add the shrimp and cook until just pink on both sides.
4. Stir in sambal oelek, tomato puree, rice wine vinegar, and soy sauce. Cook, stirring, for about 1 minute. Taste and season lightly with salt if needed.
5. Add the pak choi and stir-fry just until wilted, about 1 minute. Remove from heat and fold in the scallion greens. Serve immediately over the hot rice.