Ginger Shrimp, Fried Rice and Vegetables

by Fish Alaska magazine Publisher Melissa Norris

Sautéed Vegetables

1 cup baby bok choy, chopped

1 cup Alaska carrots, chopped

1 cup broccoli, chopped

¼ cup red cabbage, sliced

½ red onion, sliced

2 cups bean sprouts

2 tbs coconut oil 

Chop vegetables to even sizes for equal cooking. The key here is to leave the vegetables slightly al dente. Heat a wok to a medium-high heat. Add coconut oil and let it melt if you are using the solid form. Add vegetables through the cabbage and stir fry for 6- to 7 minutes, moving veggies around in the wok with a wooden spoon. Add the red onion and stir fry for 2 minutes. Add the bean sprouts and continue to stir fry for an additional 2 minutes. Transfer to bowl and cover until serving.  

Fried Rice

3 cups Jasmine rice, prepared

2 organic eggs, whisked 

3 tbs sesame oil

3 tbs soy sauce

Wipe wok clean with a paper towel after stir frying vegetables. Heat to medium-high heat. Add 2 tbs of sesame oil and get hot; then add the rice. Stir fry rice on high heat, stirring fairly constantly and allowing the rice to get a little browned; cook rice for about ten minutes. Move the rice over in the wok to add eggs and move eggs around as they cook with a wooden spoon for about 2 to 3 minutes. Add remaining sesame oil and soy sauce and stir rice about 30 more seconds. Transfer to bowl and cover until serving.

Ginger Shrimp

20 wild-caught jumbo shrimp, cleaned and deveined, tails removed

2 tbs coconut oil

2 tbs fresh-grated ginger  

Wipe wok clean with a paper towel after frying rice. Heat to medium-high heat. Melt coconut oil, add shrimp and sauté until cooked, about 6- to 7 minutes, flipping them halfway through. Add ginger and stir. It is crucial not to overcook the shrimp.

Reheat rice and vegetables if the steps take a bit too long by tossing the rice and vegetables back in a wiped-clean wok. Plate each plate with about a cup of vegetables, ¾ cup of rice and 5 large shrimp. Sprinkle chopped green onion over the top if desired.