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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 4 |
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Looking for something quick, colorful and chock-full of healthy ingredients to set before your family and friends? Try spooning this hearty dish from Mary Ann Dell of Phoenixville, Pennsylvania over spaghetti. Stir-fry meal are always a family favorite, she notes, and because of the mild kick of this recipe, it's in especially hot demand! Ingredients:
1 tablespoon brown sugar |
2 teaspoons cornstarch |
2 tablespoons water |
2 tablespoons cider vinegar |
2 tablespoons soy sauce |
1 tablespoon canola oil |
1 large sweet red pepper, julienned |
3/4 cup sliced fresh mushrooms |
1 pound uncooked medium shrimp, peeled and deveined |
2 garlic cloves, minced |
1/4 teaspoon crushed red pepper flakes |
1/2 small cucumber, seeded and sliced |
hot cooked spaghetti, optional |
Directions:
1. In a small bowl, combine the first five ingredients until smooth; set aside. In a skillet or wok, heat oil; stir-fry red pepper and mushrooms for 4 minutes. Add the shrimp, garlic and pepper flakes; stir-fry 3-4 minutes longer or until shrimp turn pink and vegetables are crisp-tender.
2. Stir cornstarch mixture and add to pan. Bring to a boil; cook and stir for 1 minute or until thickened. Add cucumber; cook and stir 1 minute longer or until heated through. Serve with spaghetti if desired. Yield: 4 servings.
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