A quick, highly filling but light homemade bowl: controlled rice portion, large serving of shrimp, soft egg, crunchy napa cabbage and bok choy, and a soy-vinegar-ginger sauce spiked with chili oil.
Ingredients
- 140 g raw or cooked peeled shrimp
- 1 large fresh egg
- 90 g cooked white rice
- 150 g fresh napa cabbage
- 100 g fresh bok choy
- 1 tbsp light soy sauce
- 2 tsp rice vinegar
- 1 morceau de 2 cm, environ 8 g fresh ginger
- 1 small clove fresh garlic
- 1 tsp Chinese chili oil
- 1/2 tsp toasted sesame oil
- 1 petite tige fresh scallion
Method
- Slice the napa cabbage and bok choy. Grate the ginger and garlic. Thinly slice the scallion into rounds.
- In a bowl, combine the light soy sauce, rice vinegar, ginger, garlic, chili oil, and toasted sesame oil.
- Heat a nonstick skillet over medium-high heat. Pour in the beaten egg, scramble quickly for 30 to 45 seconds, then set aside on a plate.
- In the same skillet, add the shrimp. If raw, cook for 2 to 3 minutes until pink; if already cooked, just heat through for 45 seconds.
- Add the napa cabbage and bok choy. Sauté for 3 to 4 minutes: the vegetables should cook down but remain slightly crunchy.
- Pour the sauce into the skillet, return the egg, and toss for 30 seconds to coat everything.
- Place the 90 g of cooked rice at the bottom of a bowl. Top with the shrimp-egg-cabbage stir-fry, then finish with the scallion.
- Eat very hot, optionally with a few extra drops of rice vinegar if the bowl seems too salty or rich.
Nutrition
Per serving
- Energy
- 464.3 kcal
- Protein
- 47.29 g
- Carbohydrate
- 35.93 g
- Fat
- 13.77 g
- Fibre
- 4.31 g
- Calcium
- 266.23 mg
- Iron
- 5.88 mg
- Magnesium
- 117.17 mg
