Shrimp & Rice Stir-Fry in a Long Handle Wok
**Savor the robust flavors of shrimp stir-fried over an open flame, combined with fresh vegetables and fluffy rice. This quick and versatile dish is easy to prepare in a barebones long handle wok, making it a perfect choice for outdoor cooking or brisk weeknight dinners. Enjoy the delightful texture and vibrant colors that come together in every bite.**
ingredients
- 1/2 lb small shrimp, peeled
- 1/2 cup butter
- 1/2 cup celery, sliced
- 1/4 cup green onion, sliced
- 2 small tomatoes, quartered
- 1/8 teaspoon garlic powder
- 1 lb rice
- Salt and pepper to taste
steps
- 1.
Rinse the rice under cold water and cook in boiling water or broth until tender; drain and set aside.
- 2.
Prepare a robust fire and place the barebones long handle wok over the flame, allowing it to heat thoroughly.
- 3.
Melt the butter in the wok until it’s sizzling, then add the sliced celery and green onions. Stir-fry for 3-4 minutes until they begin to soften.
- 4.
Toss in the shrimp and sprinkle with garlic powder; stir frequently until the shrimp turn pink, about 3-5 minutes.
- 5.
Carefully fold in the quartered tomatoes, cooking for another 2-3 minutes until warmed through and slightly blistered.
- 6.
Season with salt and pepper to taste, mixing well to combine.
- 7.
Serve the vibrant shrimp and vegetable mix over the fluffy rice, garnishing as desired.
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