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What a great dinner this was - just delicious!
Yangchow Fried Rice
Yangchow fried rice is one of the classic dishes served
at a Chinese banquet; customarily toward the end of
the meal. The dish originated in eastern China, in
Yangchow, but it is popular throughout China. It is
lightly seasoned and deliberately does not have any soy
sauce so that the rice grains remain white. Yangchow
fried rice is prized for its clean and fresh flavors. The
Cantonese make this rice with Chinese Barbecued Pork
(page 285), in place of the ham.
2 tablespoons peanut or vegetable oil
4 ounces small shrimp, peeled, deveined, and cut
into 1/2-inch pieces
4 cups cold cooked Classic Rice (page 283) (I used brown rice)
1 cup frozen peas
1 cup 1/4-inch diced baked or boiled ham (1/2 cup would be plenty)
1/2 cup chopped scallions
3/4 teaspoon salt
1/4 teaspoon ground white pepper
Heat a 14-inch flat-bottomed wok over high heat
until a bead of water vaporizes within 1 to 2 seconds
of contact. Swirl in 1 tablespoon of the oil, add the
. shrimp, then, using a metal spatula, stir-fry 1 min-
ute or until the shrimp just turn orange but are not
cooked through.
Swirl in the remaining 1 tablespoon
oil, add the rice and peas, and stir-fry 2 to 3 min-
utes, breaking up the rice with the spatula until it is
heated through. Add the ham and scallions, sprinkle
on the salt and pepper, and stir-fry 1 minute or until
the shrimp are cooked and the mixture is well com-
bined.
Serves 2 to 3 as a main dish or 4 as part of a
multicourse meal.
Retired and having fun writing cookbooks, tasting wine and sharing recipes with all my friends.
www.achefsjourney.com