Here is a really tasty, really fast, and really simple dish that you can prepare when time is of the essence. It is light, and the fresh bold flavor of the rapini blends perfectly with the ginger, garlic and the shrimp.
This is a high-heat dish that cooks pretty fast in the wok. The only time-consuming item is waiting for the rice to cook.
Serves: 4-5
Ready
- 1 bunch of rapini, chopped into bite sized pieces (a.k.a. broccoli rabe)
- 1 to ½ lbs shrimp (shelled and deveined with tail on)
- 1 thumb of fresh ginger, chopped (aprox. 1 tablespoon)
- 2 cloves garlic, chopped
- 1 Tbsp sesame oil
- 2 Tbsp canola oil
- Salt
- 1 cup jasmine rice, cooked
Set
- Wok
- Tongs
Go
- Cook 1 cup of dry jasmine rice according to manufactures directions (yields 3 cups of cooked rice).
- Preheat wok over high heat (five minutes)
- Add canola oil and sesame oil.
- Add the rapini and stir fry.
- Then add the chopped ginger and garlic. Continue to stir fry.
- After about 1 minute add the shrimp and stir fry until the shrinp are pink and cooked through (about 3-5 minutes).
- Serve over a bed of rice.
- Salt to taste.
- Enjoy!
What you should know
A lot of people instinctively add the garlic and ginger to the oil first. I recommend against this as they will burn in the high heat of the wok. By adding them after the rapini/broccoli rabe they are less likely to burn.
Jasmine rice can be found in just about any supermarket, but feel free to substitute any rice that you may prefer.