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Prep Time: 10 Minutes Cook Time: 5 Minutes |
Ready In: 15 Minutes Servings: 4 |
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Another slightly modified recipe from Thai Cooking & More, our family favourite cookbook which is great served over Chinese noodles. We like this recipe because it's so fast to prepare and cook up as well as tasting great. Ingredients:
3/4 cup sliced mushrooms, fresh |
1/2 small english cucumber, unpeeled |
2 teaspoons cornstarch |
3 tablespoons rice vinegar |
2 tablespoons soy sauce |
1 tablespoon vegetable oil |
1 lb medium raw shrimp, peeled and deveined (leave tails on for presentation) |
2 garlic cloves, minced |
1/2 teaspoon red pepper flakes |
1 red bell pepper, cut into short thin strips |
Directions:
1. Cut cucumber in half lengthwise; scrape out seeds (discard seeds). Slice crosswise into 1/4 inch width.
2. In a small bowl, combine cornstarch with vinegar and soy sauce. Blend until smooth.
3. Heat oil in a wok or large nonstick skillet over medium heat. Add shrimp, garlic and red pepper flakes; stir-fry 1 minute. Add mushrooms and bell pepper strips; stir-fry 2 minutes or until shrimp are pink and opaque.
4. Stir vinegar mixture; add to wok. Cook and stir 30 seconds or until sauce boils and thickens. Add cucumber slices; stir-fry until heated through.
5. Enjoy!
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