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Categories:
dark sesame oil broccoli dark sesame oil shrimp garlic fresh shiitake mushroom sugar sugar rice vinegar ketchup cornstarch red chili paste water chestnuts rice green onion
Viewed: 16 - Published at: 7 years agoIngredients
- 1 teaspoon dark sesame oil
- 4 cups small broccoli florets or 2 cups asparagus tips and 1 cup sliced red bell pepper and 1 cup pea pods
- 1 teaspoon dark sesame oil
- 2 lbs large shrimp, peeled and deveined
- 8 garlic cloves, minced
- 1 cup fresh shiitake mushroom, cleaned and sliced (optional)
- 1/3 cup sugar
- 1 tablespoon sugar (optional, to taste)
- 1/2 cup rice vinegar
- 1/4 cup ketchup
- 2 tablespoons cornstarch
- 1 tablespoon red chili paste
- 8 ounces can sliced water chestnuts, drained
- 3 cups hot cooked rice
- 1 1/2 tablespoons green onion tops, thinly sliced
Method
- Heat 1 teaspoon sesame oil in a large nonstick skillet over medium-high heat. Add broccoli (or asparagus and red bell pepper and pea pods). Saute 4 minutes.
- Add 1 teaspoon sesame oil, shrimp and minced garlic. (Add optional mushrooms, if using.) Saute 4 minutes or until the shrimp are done.
- Combine sugar, rice vinegar, ketchup, cornstarch and red chili paste. Add to skillet; cook 1 minute, stirring constantly.
- Stir in sliced water chestnuts. Serve over rice. Sprinkle with thinly sliced green onion tops. (Serving is 1 cup shrimp mixture and 1/2 cup rice.).
