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Categories:
sesame oil garlic bunches scallions red bell peppers cornstarch mirin tamari sauce rice wine vinegar ginger water chestnuts shrimp shiitake mushrooms tomatoes fresh coriander pepper sauce salt
Viewed: 53 - Published at: 7 years agoIngredients
- 2 tablespoons dark Oriental sesame oil
- 10 cloves garlic, smashed, peeled and quartered lengthwise
- 3 bunches scallions, white part cut in 1-inch pieces; greens cut across thinly to make 1 cup
- 3 medium-size red bell peppers, cut in 1/2-inch pieces
- 2 tablespoons cornstarch
- 3 tablespoons mirin (sweet Japanese wine)
- 1/4 cup tamari sauce
- 1/4 cup rice-wine vinegar
- 1/4 cup peeled and grated fresh ginger
- 1 8-ounce can sliced water chestnuts, drained and rinsed
- 1 pound large shrimp, peeled and deveined
- 1 ounce dried shiitake mushrooms, stemmed and broken into 1/2-inch pieces
- 10 ounces fresh plum tomatoes, cored and cut in 1/2-inch pieces
- 2 bunches fresh coriander, leaves chopped
- Hot pepper sauce to taste
- Coarse salt to taste
Method
- Combine oil, garlic and white parts of scallions in a 2 1/2-quart dish.
- Cook at 100 percent power in a 650- to 700-watt oven, uncovered, for 3 minutes.
- Stir in bell peppers.
- Cook, uncovered, for 2 minutes.
- While peppers are cooking, place cornstarch and mirin in a small bowl and mix well.
- Stir in tamari sauce, vinegar, ginger and water chestnuts.
- Reserve.
- Remove dish from oven.
- Push vegetables toward the center of the dish and arrange shrimp around the vegetables.
- Place mushrooms over shrimp and vegetables.
- Place tomatoes over mushrooms.
- Pour cornstarch mixture over all.
- Cover tightly with a lid or microwave plastic wrap.
- Cook for 3 minutes 30 seconds.
- Prick plastic to release steam.
- Uncover and stir in coriander and scallion greens.
- Re-cover and cook for 2 minutes.
- Prick plastic to release steam.
- Remove from oven.
- Uncover and stir in pepper mixture and salt.
