Break Out the Chopsticks!

Today is National Chopstick Day. Anytime we serve up an Asian dish, it is my custom to take the first bite using chopsticks. Much beyond that first bite and I have no choice but to grab a fork or starve. The only thing I can eat with chopsticks are chunks of meat or with some luck a grain of rice.

Hum, that’s one way to shed a few pounds. Lord knows after the Holy Days, we tend to have extra baggage around the middle. At least I know I do. So it’s out with the sweets, and getting back to the dicipline of eating smaller portions. Now if only I could figure out how to cook in smaller portions.

I love the fact that National Chop Stick Day happened to fall on a Friday this year. Shrimp are on the list of Chop Stick Manageable foods for me. One of these days I hope to be as skilled with Chop Sticks as some of my cousins. Until then, it’s the first bite tradition before switching over to that fork. And with a dish this delicious, you definately want to get all you can.

Have a blessed and beautiful day – a gift from God above – because He truly does love His children no matter what.

Asian Honey Garlic Shrimp over Sticky Rice
1 lb large (16 count) Shrimp
1-1/2 tablespoons Soy Sauce
1 tablespoon Cornstarch
1 cup Rice
1-1/4 cups Water
Salt to tasted
4 Garlic Cloves
1 tablespoon grated fresh Ginger
1/4 Red Onion
2 tablespoons Vegetable Oil
4 tablespoons Honey
Red Chili Pepper Flakes to taste
Curly Parsley for garnish

Peel, devein and remove the tails from the shrimp. In a bowl large enough to hold the shrimp, whisk soy sauce with the corn starch. Place shrimp in the mixture, toss to coat. Keep chilled until ready to cook.

In a sauce pan with a tight fitting lit add rice with water and a pinch of salt. Cover, bring to a boil. Reduce heat to low, continue to cook for 15 minutes, until the liquid is gone and the rice is sticky. Keep warm.

While the rice cooks, peel and mince garlic. Peel and grate the ginger. Cut a small wedge from the red onion, peel and thinly slice. Set aside.

Heat the oil a wok over medium heat. Cook minced garlic and ginger with the red onion for about 30 seconds. Add the shrimp, stir-fry for about 2 minutes per side depending upon the size of the shrimp. Add honey and chili pepper flakes, toss to coat. Remove from heat.

Spread rice out on a large platter. Spoon shrimp and any sauce that may have accumulated over the rice. Garnish with snips of curly parsley for color and serve.

On any day but a Friday I would suggest you serve this with some steamed Pork Potstickers and a pot of tea. While the tea is still the beverage of choice, as a Catholic, the pork is definitely out. If you aren’t a practicing Catholic, don’t let my disciplines influence you.

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Blessed are they who have kept the word with a generous heart,
and yield a harvest through perseverance.