(Family Features) Cooking with your kids is a fun way to bond while teaching basic culinary skills. It provides practical lessons like counting ingredients and dividing portions. Plus, meals cooked together offer kids something to look forward to during mealtime. They can enjoy the food they helped prepare, and you’ll be able to check at least one meal off your to-do list while teaching valuable life lessons.
Garlic Shrimp with Jasmine Rice
Prep time: 15 minutes
Cook time: 10 minutes
Servings: 6
Ponzu Rice:
1 cup jasmine rice
1/2 cup Mizkan Ponzu Citrus Seasoned Soy Sauce
1 1/2 cups water
Stir Fry:
2 tablespoons Mizkan Organic Rice Vinegar
1/4 cup Mizkan Ponzu Citrus Seasoned Soy Sauce
1/4 cup brown sugar
1 teaspoon sesame oil
1/2 cup vegetable stock
1 teaspoon cornstarch
2 tablespoons oil
1 pound (about 21-25) raw shrimp, peeled and deveined
1/4 cup red onion, large chopped
2 teaspoons garlic, minced
1 cup red bell pepper, chopped
1/2 cup carrots, shredded
1 cup sugar-snap peas
1 cup broccoli florets
2 scallions, sliced
2 teaspoons sesame seeds
To make ponzu rice: In small saucepan, combine jasmine rice, ponzu and water; cook according to rice directions.
To make stir fry: In bowl, whisk rice vinegar, seasoned soy sauce, brown sugar, sesame oil, vegetable stock and cornstarch to combine. Set aside.
In large saute pan over high heat, heat oil; add shrimp and cook 2-3 minutes until pink.
Add red onion and cook 1 minute. Add garlic, red bell peppers, carrots, snap peas and broccoli; cook 3 minutes until tender.
Add reserved sauce and cook 2 minutes until thickened.
Divide rice among six bowls and top with shrimp stir fry. Garnish with scallions and sesame seeds; serve.
