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This meal-in-a-bowl makes a great dinner for a busy day. If you use frozen shrimp, defrost them first before steaming. You can vary the vegetables -- broccoli makes a nice substitute for the pea pods.
Yield: 4 servings
- 4 cups chicken stock
- 1 tablespoon grated fresh ginger
- 3 cloves garlic, chopped
- 2 medium carrots, peeled and sliced
- 1 stalk celery, sliced
- 1 cup sliced mushrooms
- 1 cup snow pea pods, trimmed, large ones cut in half
- 1-1/2 pounds fresh shrimp, cleaned
- 3 cups warm, cooked rice
In the bottom of a vegetable steamer, combine stock, ginger, and garlic. Heat to a boil. Place carrots, celery, mushrooms, and snow pea pods in the steamer basket and steam over boiling stock for about 2 minutes. Add shrimp, and steam for 3 minutes longer. Spoon some of the cooked rice into a soup bowl, followed by a helping of steamed vegetables and shrimp. Ladle on some stock and serve.
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