Had some shrimp already cleaned and left over from last night…so made this recipe. you can use chopped collards or bok choy…so since I had both in the refrigerator…I used half and half.
what you will need:
cooked white rice
4 large eggs
3 tablespoons soy sauce
3 tablespoons canola oil
1 to 1 and a half pounds peeled and deveined shrimp
6 scallions cut into small pieces
1 tablespoon chopped fresh ginger
2 cloves garlic
6 cups chopped and stemmed collard greens /or bok choy(I used both)
2 tablespoons rice vinegar
asian chili sauce for serving
cook rice and set aside
in medium bowl wick together the eggs and 1/2 teaspoon soy sauce
heat a tablespoon of oil in large skillet …pour eggmixture in and cook tolting the pan until just set…fold over and set aside on plate,cutting board and cut into thin slices
add remaining oil to skillet and add shrimp…tossing lightly until opaque…4-6 minutes…transfer to plate.
add the ginger,scallions andgarlic to drippings in pan and saute aprox. 1-2 minutes
add chopped collards/bok choy and toss freq. until tender…2-3 minutes
finally…add in rice,egg,shrimp,rice vinegar and remaining soy sauce to skillet, tossing gently until heated throughout…just a few minutes total.
serve with chili sauce.
[IMG]http://i829.photobucket.com/albums/zz217/penfishn2/mountain%