| | | | 1 1/4 |  | cups brown rice | | | | | 1/2 | | teaspoon salt | | | | | 3 | | ounces sugar snap or snow peas, stems trimmed and strings removed | | | | | 1/2 | | cup Homemade Chicken Stock , or canned low-sodium chicken broth, skimmed of fat | | | | | 2 | | tablespoons low-sodium soy sauce | | | | | 2 | | teaspoons canola oil | | | | | 8 | | ounces small shrimp, peeled, deveined, and cut in half crosswise | | | | | 1 | | small onion, cut lengthwise into 1/4-inch-thick slices | | | | | 4 | | cloves garlic, minced | | | | | 2 | | teaspoons grated ginger | | | | | 6 | | ounces shiitake mushrooms, stemmed and sliced 1/4 inch thick | | | | | 2 | | thin stalks celery, strings removed and sliced thinly on bias | | | | | 1 | | carrot, peeled and sliced into very thin half moons | | | | | 1/2 | | red bell pepper, stemmed, seeded, and sliced into 3/4-inch-long match sticks | | | | | 1/8 | | teaspoon freshly ground black pepper | | | | | 3/4 | | cup bean sprouts | | | | | 4 | | scallions, trimmed and sliced into 3/4-inch-long matchsticks | | | | | 1/4 | | cup watercress leaves | | | | | 1. In a medium saucepan, combine rice, salt, and 2 1/2 cups water; bring to a boil. Cover; simmer over medium-low heat until rice is tender and water has been absorbed, about 30 minutes. Remove from heat. Spread rice in a single layer over a parchment-lined baking sheet. Let sit, uncovered, 3 to 4 hours. | | | | | 2. Bring a medium saucepan of water to a boil. Blanch peas 1 minute. Drain; set aside. | | | | | 3. In a small bowl, combine chicken stock and soy sauce; set aside. Heat a wok or a large, straight-sided skillet over high heat until very hot. Add 1 teaspoon oil; swirl to coat bottom and sides. Add shrimp. Cook until shrimp have cooked through, 2 to 3 minutes. Transfer to covered bowl. | | | | | 4. In the same wok, swirl in remaining teaspoon oil. Add onion and garlic; cook 2 minutes. Add 3 tablespoons stock mixture as well as ginger, mushrooms, celery, carrot, bell pepper, and black pepper; cook, stirring, 3 minutes. Add 1 tablespoon stock mixture, sprouts, and reserved shrimp; cook, stirring, 1 minute. Add reserved rice and remaining chicken stock; cook 2 minutes. Stir in scallions and blanched snap peas; cook 1 minute more. Stir in watercress, and serve. | | | | | | Per serving: 111 calories, 2 g fat, 43 mg cholesterol, 15 g carbohydrate, 404 mg sodium, 9 g protein, 2 g dietary fiber. |
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