 |
Prep Time: 10 Minutes Cook Time: 10 Minutes |
Ready In: 20 Minutes Servings: 4 |
|
This is an adaptation/combination of several recipes from Eating Well magazine. I have adjusted the spices for my family's tastes. More red pepper will give it more of a kick. Serve with rice. Ingredients:
1/3 cup chicken broth |
2 tablespoons tomato paste |
1 tablespoon rice vinegar, plus |
1 teaspoon rice vinegar |
2 teaspoons sugar |
2 teaspoons soy sauce |
1 teaspoon oil |
1/2 teaspoon cornstarch |
1/8 teaspoon ground red pepper |
1/2 lb shrimp, peeled and deveined |
1/2 teaspoon salt |
2 tablespoons oil |
2 cloves garlic, crushed |
1 small onion, sliced thin |
1 1/2 cups mushrooms (canned or fresh) |
sesame seeds (optional) |
Directions:
1. Combine first 8 ingredients in a small bowl and whisk to combine for sauce.
2. Set aside.
3. Heat oil in skillet to very hot.
4. Toss in salt, onion, garlic, mushrooms and sesame seeds (if using), stirring until onions are tender.
5. Stir in shrimp until pink.
6. Finally, add sauce and stir for an additional 1 to 2 minutes.
|
|