Asian Rice Salad with Shrimp

From the Food TV magazine with my modifications as noted.

2 cloves garlic, minced (I just use the fine chopped stuff we always prepare and keep in fridge)

1 2 inch piece ginger, grated (again, this came from a tube of the stuff I try to keep in fridge)

3 tbs sesame oil

1/4 cup rice wine vinegar

2 tbs soy sauce (I use this real thick stuff)

pinch of sugar

3/4 lb large shrimp, peeled and devined (used a little over 1 lb)

1 large carrot, shredded

2 celery stalks, finely diced

2 cups snow peas, sliced thin (I had 2 small handfuls)

1 tbs veggie oil (really, it will be 3 tsps of canola oil)

2 cups cooked rice

1 bunch scallions, sliced thin (again, I grabbed 4 of them babies as they were thin looking)

1/4 head iceburg lettuce, sliced thin (used bagged cabbage, 3/4 of a bag)

1 cup mung bean sprouts (eliminated, didn't have any in fridge or freezer)

1/2 cup chow mein noodles or peanuts (I used no salt, dry roasted peanuts as that's what I had)

Whisk garlic, ginger, sesame oil, soy sauce, vinegar and sugar in LARGE bowl, Transfer 2 tbs of the sauce to a medium size bowl and add the shrimp to this medium bowl. Toss to coat shrimp, set aside. Add the carrot, celery and snow peas to the large bowl with sauce. Toss to coat.

Heat large skillet over high heat. Add 2 tsp oil when hot and add shrimp. NOTE: I dumped the shrimp in, liquid and all ... DO NOT DO THIS! It will flare up and smell like a chinese restaurant, not in a good way either :) ... stir fry shrimp til cooked, 4 minutes or so. Transfer shrimp to bowl with the veggies. Add 3 tbs water to the pan and scrape up bits on bottom (I didn't have any) and add this to the bowl of veggies (and shrimp) too.

Heat remaining 1 tsp of oil in skillet and dump in the rice. Stir fry til golden. Remove from heat, allow to cool and then add this to the bowl of veggies (and shrimp!). Add scallions too at this time.

Divide the mix between 4 serving bowls and then top with lettuce (cabbage) and noodles (peanuts). Serve it up ...