Entered for safe-keeping, adapted from Cooking Light by Betsy Burtis
Ingredients: [‘dark sesame oil’, ‘broccoli florets’, ‘dark sesame oil’, ‘large shrimp’, ‘garlic cloves’, ‘fresh shiitake mushroom’, ‘sugar’, ‘sugar’, ‘rice vinegar’, ‘ketchup’, ‘cornstarch’, ‘red chili paste’, ‘sliced water chestnuts’, ‘cooked rice’, ‘green onion tops’]
Quantity of Ingredients: [“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 “,”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 “]
Number of Servings: 6
Steps: [‘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). Sauté 4 minutes.’, ‘Add 1 teaspoon sesame oil, shrimp and minced garlic. (Add optional mushrooms, if using.) Sauté 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.).’]