macro-bowl supper redux . . .
Our first macro-bowl dinner was such a hit the other night that I thought I’d make another one today. I defrosted 6 extra-large shrimp from the freezer, shelled them and placed them back in the fridge ready to go when it’s time to make shrimp tempura tonight.
Found some fresh small Chinese cabbages in the pantry too – will cut up the leafy parts and saute with garlic and a little lemon juice.
If the avocado ripening in the kitchen window isn’t ready yet, I’ll briefly heat up a few fresh edamame beans and season with a little soy.
So tonight’s macro(biotic) bowl will contain:
fresh-cooked brown and sweet rice (in a little dashi and soy sauce)
sauteed Chinese cabbage leaves with garlic and lemon
warmed edamame beans
tempura shrimp in panko crumbs
Tempura shrimp: The shrimp takes a few steps to prepare: a) defrost, shell and devein the shrimp; b) dry them off; c) cut tiny slits in the curved end of the shrimp and devein as well (the shrimp will now lie flat on the cutting board; d) insert a bamboo skewer or toothpick in the shrimp to keep it straight while frying. Make some tempura batter (boxed or with a little flour and ice water); Dip the dry prepared shrimp into the tempura batter, shake off excess and roll immediately in plain, dry panko crumbs. Deep-fry in a small skillet or small saucepan to conserve how much oil is used for the 6 shrimp. Cook and turn until golden brown – drain on paper towels and remove toothpicks.
Serve with a some hoisin sauce mixed with a drop of soy, sesame oil and a little sweetener (I use stevia.) I just put a small dish of this on the table.
The process change for making macro bowl dinners is that once I’ve settled on what will go into the macro bowls, I scale down the amount of vegetable and protein sides to the size of the servings that will go on top of the brown rice melange. This reduces the amount of food prepared and cooked. And there’s no leftovers either! YAY!
Some other macro bowl side dishes that might be appealing are:
- teriyaki broiled chicken thigh pieces (yakitori)
- pan grilled salmon in teriyaki
- cucumber and wakame salad
- instead of rice, cooked cellophane noodles with ground pork & green onions, e.g., “ants crawling up a tree” – a yummy Chinese classic
- soba noodles in soy-ginger sauce
- teriyaki flank steak slices
- beets, sliced and dressed with a little vinegar/lemon juice
- broccoli florets
etc. etc. etc. . . .