Asian Shrimp Rice Bowls Recipe

Asian Shrimp Rice Bowls can prevent time and cash. Dinner in below twenty minutes! On some nights I feel extremely, extremely lazy. My brain is telling Maine that I ought to simply order a pizza pie or some Chinese food. then again i feel of all the additional calories and cash spent, once I might be saving each the money and calories to travel to a pleasant eating place over the weekend.

There are some ingredients that I cannot do while not. they create this dinner close with tokenish work. I used a bottled soy ginger dressing for this instruction, at the side of frozen clean and deveined shrimp. This dinner will simply air your table in but 0.5 an hour. deem it. By the time you create a telephone, jump in your automotive and devour Chinese takeout you'll be able to prepare this meal, that your family can love.

Ingredients

• 2 tablespoons Canola Oil
• 1 Red Pepper, Sliced into 1 inch thin strips
• 1 tablespoon Chopped Garlic
• 1 cup Frozen Shelled Soybeans, Quick cooking
• 1/2 cup Soy Ginger Dressing
• 1 pound Large Frozen Shrimp, Cleaned and deveined, defrosted
• 1 cup Shredded Green Cabbage
• 2 tablespoons Sesame Seeds
• 4 cups Cooked Brown Rice
• 3 tablespoons Fresh Chopped Basil

For Serving:

• Soy Sauce
• Sriracha Chili Sauce

Directions

1. Heat oil in a large fry pan or a wok on medium heat. Cook pepper for 5 minutes or until wilted. Add garlic and soybeans. Cook until soybeans are heated through.
2. Add dressing to the pan. Cook for a few minutes until the pan is bubbling. Stir well and turn heat to low.
3. Add shrimp and cabbage to pan. Cook for a few minutes or until shrimp turn pink. Sprinkle the sesame seeds over the shrimp mixture.
4. Divide the rice into four bowls. Top each bowl with the shrimp mixture then top with chopped basil.
5. Serve with extra soy sauce and sriracha if desired.

Adapted from HERE