Friday, September 10, 2010
I am a big fan of Asian Food. I love Thai, Korean some Vietnamese and Indian. Lately I’ve been discovering that I can make versions of these foods - Clean. Free of wheat, gluten, soy and dairy. This week I tried my hand at shrimp with kimchi and it was delicious!
Usually this is prepared with rice - since I haven’t remembered to pick up rice when I’ve been to the store, I used my go to grain Quinoa. I mixed both red and white for the recipe (I REALLY need to hit the farmers market and shop). And of course, my favorite ingredient Kimchi.
Kimchi is a Korean staple and is basically pickled cabbage and other veggies. It is often a side dish but I really like it in my stir fried shrimp. The flavor varies from mild to spicy and I like my extra hot! Because of the pickling it is filled with great probiotics that assist with a healthy digestive system.
I know I say this about most of the food I prepare but this meal was truly delicious. It took everything I had not to eat it all night long (some habits are hard to break). If you are interested in making it, here is the recipe. You can find kimchi at your local Korean market but if you don’t have one in your area check your grocery store! I actually found mine in the natural food section at Kroger! And it was on sale for $2.99 a manager’s special!
Shrimp Fried Quinoa with Kimchi
2 cups day-old white rice (microwave for about 2 minutes beforehand with some drops of water)
12 shrimps marinated in 1 tsp soy sauce
1/4 onion, diced
2 cloves garlic, minced
3 stalks green onions, sliced
1/2 cup kimchi cabbage, chopped
Dash of sesame oil
Salt and white pepper, to taste
Heat about 1 tbsp cooking oil in your pan or wok. Quickly fry the marinated shrimps until half-cooked. Add the chopped kimchi and stir-fry for about 1 minute. Next, add the garlic, onion and green onions and fry till fragrant. Add the rice into your wok and mix throughly. Add the sesame oil and salt & pepper to taste. Fry an egg to top the fried rice if you wish.
I used this recipe as a guide but I made changes. I started by preparing the red and white quinoa - I used one cup of the mix and added it to a cup and a half of boiling water. Cooked for 15 minutes on simmer and then let it rest.
I did not have green onions on hand so I used half of a red onion. I also REALLY like kimchi and instead of 1/2 a cup, I used my entire jar- about two cups. Finally, I added the egg while cooking the entire meal in the wok so it was scrambled not fried on top of the dish. I think the best thing about this dish(aside from the great taste) is that it is so quick and easy to make. Please let me know if you decide to make it!