Ingredients with Measurements:
- 2 cups of jasmine rice
- 2 cups of water
- 1 teaspoon of salt
- 1 tablespoon of vegetable oil
- 1 pound of shrimp, peeled and deveined
- 1 tablespoon of soy sauce
- 1 tablespoon of oyster sauce
- 1 tablespoon of honey
- 1 tablespoon of cornstarch
- 2 tablespoons of vegetable oil
- 1 onion, chopped
- 2 cloves of garlic, minced
- 1 red bell pepper, sliced
- 1 green bell pepper, sliced
- 1 cup of snow peas
- 1 cup of bean sprouts
- 1 teaspoon of sesame oil
- Salt and pepper to taste
Special equipment needed:
- Rice cooker or pot with lid
- Wok or large skillet
Step-by-step instructions:
1. Rinse the rice until the water runs clear, then drain.
2. In a rice cooker or pot, combine the rice, water, salt, and vegetable oil. Cook according to the manufacturer's instructions or until the rice is tender and fluffy.
3. In a small bowl, whisk together the soy sauce, oyster sauce, honey, and cornstarch. Set aside.
4. Heat the vegetable oil in a wok or large skillet over high heat. Add the shrimp and stir-fry for 2-3 minutes or until pink and cooked through. Remove from the wok and set aside.
5. In the same wok, add the onion and garlic and stir-fry for 1-2 minutes or until fragrant.
6. Add the bell peppers, snow peas, and bean sprouts and stir-fry for 2-3 minutes or until the vegetables are tender-crisp.
7. Return the shrimp to the wok and add the soy sauce mixture. Stir-fry for 1-2 minutes or until the sauce has thickened and coated the shrimp and vegetables.
8. Drizzle sesame oil over the top and season with salt and pepper to taste.
9. Serve the shrimp and vegetable stir-fry over the cooked rice.
Time:
Preparation time: 20 minutes
Cooking time: 30 minutes
5. Temperature:
Rice cooker or pot: medium heat
Wok or skillet: high heat
Serving size:
4 servings
Nutritional information:
Calories per serving: 450
Fat: 10g
Carbohydrates: 70g
Protein: 20g
Sodium: 900mg
Sugar: 10g
Substitutions for ingredients:
- Chicken or beef can be substituted for shrimp
- Broccoli or asparagus can be substituted for snow peas
- Mung bean sprouts can be substituted for bean sprouts
Variations:
- Add sliced mushrooms to the stir-fry
- Use brown rice instead of jasmine rice
- Add chopped scallions or cilantro as a garnish
Tips and tricks:
- Rinse the rice well to remove excess starch and prevent it from becoming sticky.
- Use a wok or large skillet to ensure that the vegetables and shrimp cook evenly.
- Don't overcook the shrimp, as they can become tough and rubbery.
Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the shrimp and vegetable stir-fry in a wok or skillet over medium heat until heated through. Reheat the rice in the microwave or on the stovetop.
Presentation ideas:
Serve the shrimp and vegetable stir-fry over the rice in a large bowl or platter.
Garnishes:
Chopped scallions, cilantro, or sesame seeds can be used as a garnish.
Pairings:
This dish pairs well with a crisp white wine or a light beer.
Suggested side dishes:
Steamed edamame, cucumber salad, or kimchi can be served as a side dish.
Troubleshooting advice:
- If the rice is too dry, add a splash of water and fluff with a fork.
- If the shrimp are overcooked, they can become tough and rubbery. Be sure to cook them just until they turn pink.
Food safety advice:
- Be sure to cook the shrimp and vegetables to a safe temperature of 145°F to prevent foodborne illness.
- Store leftovers promptly in the refrigerator to prevent bacterial growth.
Food history:
Nasi Jamblang is a traditional Indonesian dish that originated in the village of Jamblang in West Java. It typically consists of rice served with a variety of side dishes, such as fried chicken, tofu, and vegetables.
Flavor profiles:
This dish has a savory, slightly sweet flavor from the soy sauce, oyster sauce, and honey. The sesame oil adds a nutty, aromatic flavor.
Serving suggestions:
Serve this dish family-style, with the rice and shrimp and vegetable stir-fry in separate bowls, so that each person can serve themselves.
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Region: Indonesian