The snow on Saturday, caught me by surprise. And if you were out and noticed the geese frolicking around, they seemed to be enjoying their snow day. It was quite surprising to see them walking around with some snow dusting on their backs. I was sorry that I did not have time to stop and take their pictures, fortunately for us, our minds capture those moments that we cannot always photograph.
In keeping with the unpredictable pre spring weather, I have an interesting ingredient for you – Sesame Oil. An ingredient that is pretty common to Asian cuisine across the continent. Sesame oil is used either raw (mostly in Indian cuisine) and toasted in chinese and other asian cuisines. Toasting the sesame oil, does offer it a stronger taste and also prolongs its shelf life. Like most natural oils, sesame oil is high in anti-oxiadants and generally very beneficial for you.
The recipe on hand is a very quick and colorful shrimp stir-fry that works well with steamed white rice and made for comfortingly flavorful Sunday afternoon meal.
I did not have jasmine rice on hand which I suspect would have worked better with this dish, but my pantry staple Basmati rice did not disappoint either.
What I will probably do when the summer produce picks up is to add in some tender zucchini into this dish the next time I make it. The essential overtones being mild and sweet most mild vegetables
- 2 tablespoons oil
- 1/2 teaspoon sesame oil
- 1 tablespoon freshly grated ginger
- 3 pods garlic minced
- 1 pound of large shrimp (shelled and de-viened, tail on)
- 1 teaspoon red pepper flakes
- 11/2 tablespoons soy sauce
- 1 teaspoon dark brown sugar
- 1 lime, juiced and zested
- 1 cup bell peppers, seeded and cut into 1 inch pieces
- 1/3 cup vegetable or chicken stock
- 1. Heat the oil in a large wide pan over medium high heat for about a minute and add in the sesame oil.
- 2. Add in the ginger and the garlic and stir well.
- 3. When the mixture is fragrant add in the large shrimp and mix in and cook for about 5 minutes, stirring frequently.
- 4. Add in the red pepper flakes, soy sauce, brown sugar and stir well.
- 6. Add in the lime juice and the bell peppers and mix well until the bell peppers are mixed in and shiny.
- 7. Add in the stock and bring to a simmer.
- 8. Cook the mixture for about 5 minutes, allowing the liquid to reduce while the mixture is cooking.
- 9. While this is cooking, place the cashews in a dry pan and toast lighting stirring to warm the nuts thought. The nuts are ready when they are lightly browned and fragrant.
- 10. Mix in the cashews into the shrimp mixture, cook for about a minute and serve with rice.
Rinku Bhattacharya is a daytime financial professional, who spends the rest of her time immersed in food. Rinku is the author of the blog, Cooking in Westchester, where she shares her life experiences and original recipes that combine Indian spices with produce from her backyard and local farmers markets. Rinku is blessed with a gardener husband, who always surprises her with a prolific and fresh supply of produce to keep her creative instincts flowing. Rinku has been teaching recreational cooking classes for the past six years, and her cookbook the Bengali Five Spice Chronicles, highlights and offers many simple recipes from Eastern India. Rinku can be found on Facebook, Twitter, and Pinterest