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Wednesday, December 11, 2013

Shrimp and a Dash of Sherry Make a Merry Meal

Janet Groene's
Shortcut Shrimp Stir-Fry
    Take your choice. Buy ready-to-eat rice in a pouch, use leftover rice or cook regular or instant rice.  Once the cabbage is crisp-tender, all you have to do is make sure the rest is heated through. 

4 cups ready-to-eat rice
1/4 cup vegetable oil
1 package of shredded cabbage for cole slaw, 12 to 16 ounces
1 tablespoon each cooking sherry and soy sauce OR
2 tablespoons soy sauce
12 to 16 ounces of cooked tail-off, de-veined shrimp, thawed and drained
1 teaspoon sugar or equivalent

    Prepare rice. Heat the oil in a roomy wok or skillet and stir-fry cabbage until it’s crisp-tender, gradually stirring in sherry, soy sauce and shrimp. Stir in rice to heat through. Sprinkle with sugar and stir in a little water or broth if needed for the desired moistness. Serves 4. 

Janet's tip of the day: Save and wash a soy sauce bottle and refill it with sherry. The plastic insert allows you to dash sherry by the drop onto dishes like this one. Sherry is also good on lentil soup and many other dishes. Pass it at the table.

See more of Janet Groene's RV-ready recipes at Her books Living Aboard Your RV, 4th Edition and Cooking Aboard Your RV, 2nd Edition can be ordered from the R.V. Book Store (800) 274-9738.

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