Steamed Ginger Rice With Snow Peas Recipes

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STEAMED GINGER RICE WITH SNOW PEAS

Make and share this Steamed Ginger Rice with Snow Peas recipe from Food.com.

Provided by Dannygirl

Categories     Long Grain Rice

Time 22m

Yield 6 serving(s)

Number Of Ingredients 4



Steamed Ginger Rice with Snow Peas image

Steps:

  • Wash rice in several of changes of water until the water runs clear.
  • Place rice in a 3 quart saucepan that has a tight fitting lid.
  • Add water and grated ginger.
  • Bring to a boil, uncovered.
  • Reduce heat slightly but continue to cook uncovered until surface water disappears and holes appear in the surface of the rice.
  • Cover tightly, turn heat very low and cook 20 minutes.
  • Add snow peas and cover.
  • Cook 2 minutes longer then remove from heat and let stand 3 to 5 minutes before serving.
  • Stir gently to combine rice with snow peas.

2 cups long grain rice
3 cups water, cold
1 teaspoon ginger, Finely grated
1/4 lb snow peas, chopped

STEAMED FISH WITH GINGER

Provided by Food Network Kitchen

Categories     main-dish

Time 40m

Yield 4 servings

Number Of Ingredients 11



Steamed Fish with Ginger image

Steps:

  • Set a large bamboo or metal steamer basket over a skillet of simmering water over medium heat.
  • Crush the ginger slices with the flat side of a knife. Place the garlic and half each of the ginger and scallions on a plate that will fit inside the steamer. Score the fish skin a few times with a knife; season with salt and pepper. Place the fish skin-side up on the plate, drizzle with 2 teaspoons sesame oil and sprinkle with the sugar. Put the plate in the steamer. Mix the soy sauce and rice wine and pour over the fish.
  • Cover and steam the fish until just cooked through, 6 to 12 minutes, depending on the thickness. Carefully remove the hot plate. Add the snow peas to the steamer, season with salt, cover and cook until bright green, 1 to 2 minutes.
  • Transfer the fish to a platter, spoon the juices on top and sprinkle with the remaining scallions. Heat the remaining 2 teaspoons sesame oil and the peanut oil in a skillet over high heat. Add the remaining ginger and cook until it begins to brown. Pour the hot oil over the fish.

1 (1-inch) piece ginger, peeled and cut into matchsticks
2 cloves garlic, thinly sliced
6 scallions, sliced
4 (6-ounce) firm white fish fillets (such as striped bass or halibut)
Kosher salt and freshly ground pepper
4 teaspoons toasted sesame oil
Pinch of sugar
1 to 2 tablespoons soy sauce
2 tablespoons Chinese rice wine or dry sherry
1/3 pound snow peas, trimmed
2 tablespoons peanut or vegetable oil

STEAMED GINGER RICE WITH SNOW PEAS

Yield 2

Number Of Ingredients 11



STEAMED GINGER RICE WITH SNOW PEAS image

Steps:

  • see above

A simple bowl of rice is elevated to a fragrant dish with the addition of grated fresh ginger. Add sweet snow peas fresh from the vine; lightly steamed and still bright green these peas add crunch and taste to the delicate rice.
Estimated Times
Preparation Time: 8 mins
Cooking Time: 32 mins
Servings: 6
2 cups rice
3 cups cold water
1 teaspoon grated ginger root
1/4 pound sugar peas, stringed and trimmed
Place rice in a medium saucepan. Add cold water and ginger root. Bring to a boil, uncovered. Reduce heat to a simmer and cook uncovered until water disappears from the surface of rice (about 5 minutes).
Cover tightly, reduce heat to low and cook for about 20 minutes. Add sugar peas, cover, and cook for 2 minutes. Remove from heat and let stand for 5 minutes before serving. Stir gently to combine rice and snow peas.

SHRIMP FRIED RICE WITH SNOW PEAS

Toss wok-seared shrimp and vegetables with steamed rice for a dish that features classic Thai flavors: garlic, ginger, lemongrass, scallion, and chile. Aromatic jasmine rice, a long-grain white rice grown throughout Thailand, is a good match for the seasonings.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Seafood Recipes     Shrimp Recipes

Number Of Ingredients 15



Shrimp Fried Rice with Snow Peas image

Steps:

  • Heat 1 teaspoon oil in a wok over medium-high heat; swirl to coat. Scramble eggs, stirring constantly, about 30 seconds; transfer to a plate.
  • Season shrimp with salt and pepper. Add 1 tablespoon oil to wok, and heat until shimmering. Cook shrimp, tossing occasionally, until seared, 1 to 2 minutes; transfer to a plate.
  • Add remaining 3 tablespoons oil, the lemongrass, garlic, ginger, and chile. Cook, tossing, for 1 minute. Add mushrooms, and cook for 2 minutes. Add shrimp, and cook through, 1 to 2 minutes. Add peas, and cook until bright green but still crisp, about 1 minute. Stir in rice, and heat through. Add soy sauce, and stir to coat. Toss in scrambled eggs, breaking up any large clumps, and scallions. Season with salt and pepper. Squeeze limes over fried rice. Garnish with scallions.

1/4 cup plus 1 teaspoon vegetable oil
2 large eggs, beaten
12 large shrimp (about 12 ounces), peeled and deveined, tails on
Coarse salt and freshly ground pepper
3 tablespoons finely chopped lemongrass (yellow and pale green parts only)
3 tablespoons minced garlic (about 4 large cloves)
2 tablespoons minced fresh ginger (from one 2-inch piece)
1/2 teaspoon finely chopped Thai chile
12 shiitake mushroom caps, sliced 1/2 inch thick (1 1/2 cups)
1 cup snow peas, trimmed
4 cups day-old cooked long-grain rice, preferably jasmine (from 1 1/3 cups dry)
3 tablespoons soy sauce
5 scallions, white and pale-green parts only, sliced crosswise (1/3 cup)
Lime wedges, for squeezing
Garnish: scallions, thinly sliced lengthwise

GINGER STEAK FRIED RICE

Perfect for an end-of-the-week meal, this sensational dish comes together quickly with leftover rice. I learned a great tip for the steak recently: Partially freeze it, and it will be easy to cut into thin slices. -Simone Garza, Evansville, Indiana

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 10



Ginger Steak Fried Rice image

Steps:

  • In a large nonstick skillet coated with cooking spray, cook and stir eggs over medium heat until no liquid egg remains, breaking up eggs into small pieces. Remove from pan; wipe skillet clean if necessary., In same pan, heat oil over medium-high heat. Add beef; stir-fry, 1-2 minutes or until no longer pink. Stir in 1 tablespoon soy sauce; remove from pan., Add coleslaw mix, peas, ginger and garlic to the pan; cook and stir until coleslaw mix is crisp-tender. Add rice and remaining soy sauce, tossing to combine rice with vegetable mixture; heat through. Stir in cooked eggs, beef and green onions; heat through.

Nutrition Facts : Calories 346 calories, Fat 9 g fat (3 g saturated fat), Cholesterol 140 mg cholesterol, Sodium 732 mg sodium, Carbohydrate 36 g carbohydrate (5 g sugars, Fiber 6 g fiber), Protein 29 g protein. Diabetic Exchanges

2 large eggs, lightly beaten
2 teaspoons olive oil
1 beef top sirloin steak (3/4 pound), cut into thin strips
4 tablespoons reduced-sodium soy sauce, divided
1 package (12 ounces) broccoli coleslaw mix
1 cup frozen peas
2 tablespoons grated fresh gingerroot
3 garlic cloves, minced
2 cups cooked brown rice
4 green onions, sliced

SNOW PEA AND SESAME RICE PILAF

Categories     Microwave     Rice     Side     Quick & Easy     Pea     Sesame     Gourmet     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added

Yield Serves 2

Number Of Ingredients 9



Snow Pea and Sesame Rice Pilaf image

Steps:

  • In a microwave-safe bowl combine the oil, the butter, the onion, the scallions, and the gingerroot and microwave the mixture at high power (100%) for 2 minutes, or until the onion is softened. Stir in the rice, stirring until it is coated with the oil mixture, add the broth, and microwave the mixture, covered with microwave-safe plastic wrap, at high power (100%) for 5 minutes. Microwave the mixture at medium power (50%) for 12 to 15 minutes, or until all the liquid is absorbed and the rice is tender. Uncover the pilaf carefully and stir in the snow peas. Let the pilaf stand, covered, for 5 minutes and stir in the toasted sesame seeds.

1 tablespoon Oriental sesame oil
1/2 tablespoon unsalted butter
1/3 cup finely chopped onion
3 scallions, sliced thin
1 teaspoon grated peeled fresh gingerroot
1/3 cup long-grain rice
1 cup chicken broth
1/4 pound snow peas, trimmed and cut into 1/2-inch pieces (about 2/3 cup)
2 teaspoons sesame seeds, toasted lightly

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