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Wordless Wednesday :: 19 Dec 2018

On Wednesdays all over the internet bloggers post a photo with no words to explain it. The idea is the photo says so much it doesn’t need a description.

Wordless Wednesday Cohorts:

Barbara Lambert

Allison Howard

Elizabeth, Wunderkamera

Carin, Matilda Magtree

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#Cheryl Andrews Photography #Fort Myers FL #PF Chang #phonography #Wordless Wednesday :: 19 Dec 2018 #Wordless Wednesdays

PF Chang's China Bistro Shrimp Fried Rice

Ingredients

•¼ tspn ground superfine mustard •¼ tspn minced ginger •½ tspn minced or crushed garlic •1 tspn molasses •1½ tbsp lite soy sauce (more added at table as desired) •Canola cooking spray •1/3 cup egg substitute •salt and pepper to taste (optional) •4 tspn canola oil •1 ½ cups tail-off cooked large shrimp from frozen, packed •¾ cup petite green peas, frozen (or bean sprouts) •¾ cup baby carrots, cut into matchstick or thin strips •2 cups steamed rice •2 to 3 green onions, chopped (use only white part or white plus some of the green if desired)

Directions

In a small bowl or cup, blend mustard, ginger, garlic and molasses. Stir in soy sauce and set aside. Heat a large, nonstick frying pan or skillet over medium heat. Spray center generously with canola cooking spray. Pour egg substitute in the middle of pan and tilt to spread egg out. Sprinkle salt and pepper over the top if desired. Once the underside is lightly browned, flip egg over and cook about a minute longer or until bottom is lightly browned. Cut into small pieces with knife and set aside. Spray more canola oil into pan and heat over medium heat. Add shrimp and let sizzle for about a minute. Add peas and carrots and stir-fry, tossing occasionally, for about 2 minutes or until shrimp is warmed throughout. Add steamed rice, stir and let cook about a minute. Drizzle the soy-sauce mixture over the top of rice mixture, stir, and let cook another minute or two. Turn off heat and stir in green onion and pieces of egg. Serve, offering additional soy sauce at the table, if desired.