Many of you know that we have a Chinese daughter. She moved here as an exchange student when she was 15. For the next few years she would return home to China for the summers and come back to us for the following school year. When she enrolled in college, her summer vacations to China became shorter. She is very American now but she, of course, misses her family and the traditions from her childhood.
Each year we celebrate her culture and her inclusion into our family with a Chinese New Year Celebration. Now that she has a daughter of her own, commonly known as The Angel Face, it is even more important that we hold onto some of the traditions of her mother's culture.
Next year Chinese New Year falls on a Tuesday so we will have our celebration the weekend prior or following. Above is a photo of the very first Chinese New Year that we hosted at our house. We had previously celebrated at a restaurant that had a huge party each year. When they disbanded it in 2014, I decided to have a party at the house. You can read all about our first celebration at home here. It was a huge success, and the tradition continues even now that the restaurant has commenced having the celebrations again.
When my friend Karen of Karen's Kitchen Stories chose stir fry as the theme for our Fish Friday Foodies this month I noted that it fell on the same day as our third posting for Holiday Side Dishes hosted by Heather of Hezzi D's Books and Cooks. I knew that I wanted to make a side dish that could be served for Chinese New Year.
Here is what the others have Stir Fried up for us this month.
Or if you should have a fiasco like in The Christmas Story, this salad can be made up quickly and easily and save you a trip to the Chinese Restaurant.
More Fabulous Holiday Side Dishes
- Bejeweled Legume Salad from Culinary Adventures with Camilla
- Best Easy Homemade Stuffing from Daily Dish Recipes
- Broccoli Casserole from Palatable Pastime
- Farro Salad with Cranberries, Spinach, and Feta from Sweet Beginnings
- Healthy Candied Sweet Potato Casserole from Simple and Savory
- Lighter Green Bean Casserole from Cookaholic Wife
- Roasted Parmesan Carrots from Jolene's Recipe Journal
- Shrimp Stir Fry Salad from A Day in the Life on the Farm
- Southern Cornbread Dressing from Everyday Eileen
- Stuffing with Sausage and Chestnuts from Hezzi-D's Books and Cooks
- Vegan Broccoli Cheese Casserole from The Baking Fairy
- Cheesy Baked Mashed Potatoes from Family Around the Table
There is an explosion of flavor in each and every bite of this salad. Stir fried Shrimp meets Fried Rice and fresh crisp vegetables in a light Asian dressing topped with the crunch of Chow Mein Noodles. We have enjoyed it as a Main Course, a First Course and as a Side Dish. I think once you try it you will be making it a regular offering in your household too.
I paired this dish with a wonderful Albarino wine from Rais Baixas. If you are looking for a wonderful and affordable alternative to Sauvignon Blanc, this is the wine to seek out.
#maincoursesalads, #firstcourses, #shrimp, #stirfry, #asian, #quick, #easy, #salad
Salads, Vegetables, Sea Food, Main Course, Side Dish
Asian Fusion
Shrimp Stir Fry Salad
prep time: 20 minscook time: 10 minstotal time: 30 mins
This flavorful and colorful Shrimp Stir Fry Salad is the perfect addition to your Holiday Table, especially if the Holiday you are celebrating is Chinese New Year.
ingredients:
1 T. minced garlic
1 T. ginger paste
3 T. toasted sesame oil
1/4 c. rice wine vinegar
2 T. soy sauce
pinch of sugar
1 lb. shrimp
1 carrot, cleaned and shredded
1 stalk celery, sliced thin
2 c. snow peas, thinly sliced
1 T. olive oil
1 1/2 c. leftover rice
4 scallions, white and light green parts, thinly sliced
1 head romaine lettuce, shredded
1 (14 oz) can bean sprouts, drained
1/2 c. chow mein noodles
instructions:
Whisk together the garlic, ginger, sesame oil, vinegar, soy sauce and sugar.
Place the shrimp in a bowl and add 2 Tablespoons of the dressing. Set aside.
Toss the carrot, celery and snow peas with the remaining dressing in a large bowl. Set aside.
Heat the olive oil in a wok over med high heat. Add the shrimp and stir fry until they just turn bright pink, 3-4 minutes. Add to the bowl containing the vegetable mixture.
Deglaze the wok with 2 Tablespoons of water, scraping up any bits stuck to the bottom of the pan. Add to the bowl containing the shrimp.
Place another Tablespoon of olive oil in the wok. Add the rice, cooking and stirring until golden brown and toasted. Remove from the heat and allow to cool for a few minutes before adding to the shrimp mixture along with the romaine, scallions and bean sprouts.
Toss to coat evenly with the dressing, sprinkle with chow mein noodles and serve.
NOTES:
Adapted from a recipe found at Food Network
Property of A Day in the Life on the Farm
Created using The Recipes Generator
I love the back story on your salad (which sounds delicious by the way). Stir fries are great for side dishes for the holidays!
ReplyDeleteThanks Karen and thanks for hosting.
DeleteWonderful salad, a great way to use leftovers.
ReplyDelete