Restaurant-quality, gluten-free Chinese dish that's ready in 20-minutes! Quick, easy and healthier than take-out, which often include preservatives and MSG.
3cupsprepared riceBasmati, Jasmine, White or Brown
1cupchopped red bell pepper
1cupchopped green bell pepper
1canchopped or sliced water chestnuts
½teaspoonsesame oil
chopped green onions for garnish
sesame seedsfor garnish
salt and pepper, to taste
Instructions
Peel, rinse and devein shrimp; set aside
1 pound shrimp
Chop vegetables; set aside
1 cup chopped red bell pepper, 1 can chopped or sliced water chestnuts, 1 cup chopped green bell pepper
Prepare rice according to directions
3 cups prepared rice
Sweet and Sour Sauce Instructions
In a medium saucepan, add all sauce ingredients, bring to boil; turn heat to simmer and set aside
½ cup rice vinegar, 1 tablespoon soy sauce, 1 tablespoon maple syrup, ½ cup light brown sugar, 3 tablespoons ketchup, ⅔ cup canned pineapple juice
Stir Fry Instructions
Add sesame oil to a large, non-stick skillet on medium high heat
½ teaspoon sesame oil
Add bell peppers and water chestnuts; cook for 3 minutes
1 cup chopped green bell pepper, 1 can chopped or sliced water chestnuts
Next, add shrimp to skillet; cook 3 minutes until shrimp begin to turn pink
1 pound shrimp
Pour sauce into skillet; combine well
If you want a thicker sauce, add cornstarch slurry into skillet. How to make a slurry: combine water and cornstarch in a measuring cup; mix together until the mixture is smooth; add 1/2 of the slurry to the sauce; cook on medium-high heat until sauce begins to thicken.If you want it even thicker, add the rest of the slurry; taste for salt and pepper
2 tablespoons cornstarch, ⅓ cup water, salt and pepper
Plate rice, then add shrimp and sauce; garnish with green onions and sesame seeds
3 cups prepared rice, chopped green onions, sesame seeds, salt and pepper
Notes
Do NOT use fresh pineapple juice; use canned. Fresh pineapple contains the enzyme Bromelain, which keeps the sauce from thickening after you've added the cornstarch slurry.
Feel free to add other vegetables to the recipe:
bamboo shootsbok choymushroomsbean sproutsPrepared RiceRice expands when cooked; generally speaking, one cup of dry rice yields 2 1/2 - 3 cups of cooked rice.Keep this in mind if you're cooking for a crowd.Par-boiled, or instant rice increases 2 times when cooked.