Instructions: Note 1: OR or hot chili oil
Note 2: white and light green part only, slit lengthwise then cut crosswise into 1/8" half-moons, rinsed
Note 3: Butterfly, drop into barely boiling stock, turn off heat, stir 30 seconds, drain
Note 4: to 1/2 tsp Roasted Sichuan Pepper-Salt

Use Lundberg organic white sushi rice and the sweetest tasting shrimp for this dish. With a glass of cool white wine, it makes a lovely meal.

1. Put the rice in a bowl, cover generously with cold water and stir until the water turns cloudy. Tilt the bowl to drain, add more cold water, then repeat 4-5 times until the water turns mostly clear. Drain well.

2. Put the rice and water in a non-stick pot with a tight-fitting lid.

(For older rice thats dryer, youll need a bit more water.) Bring the water to a boil over high heat, then reduce the heat to its lowest setting and cover the pot. (For an electric stove, move the pot to a coil pre-set to low.) Cook the rice for 20 minutes. Dont remove the lid.

3. Transfer the pot to a cool burner and let it sit undisturbed for 10-15 minutes. At the end of the resting time, remove the lid and fluff the rice with a wooden rice paddle or spoon. If dry, sprinkle with additional water, stir to mix, and return the covered pot to low heat 5-10 minutes until the water is absorbed.

4. Heat a non-stick wok or large, deep skillet over medium-high heat until hot. Add the oil, swirl to coat the pan, then add the onions. Stir-fry until translucent, then add the leeks and carrots and stir-fry until the onions turn golden, adjusting the heat so they sizzle without scorching.

Add the bell pepper, toss to blend, then add the cabbage and toss to wilt.

5. Add the rice and toss well to blend. Turn down the heat and add the shrimp and mix. Season with salt to taste, then heighten the flavor with a generous sprinkle of pepper-salt. Garnish and serve.

Serves 4 generously. (Leftovers steam up nicely.)

Jeff liked the flavor and texture mix of this.

NOTES : The Five-Flavor Oil and Chili-Lemon Oil are condiments to be used in the recipes.

She stressed the importance of using these brands to get the same flavor mix that she gets although one can use your favorite brand as a substitute.

She also stressed repeatedly the importance of washing the rice.

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