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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 2 |
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âI love stir-fry, so I wrapped up my favorite one for this recipe,â says Michael Compean of West Los Angeles, California. âYou can use white, brown, wild or Japanese sticky riceâ¦or combine rice with ramen noodles.â Ingredients:
1 teaspoon cornstarch |
2 tablespoons clam juice |
1 tablespoon cold water |
1 tablespoon reduced-sodium soy sauce |
1 tablespoon honey |
1 teaspoon sesame oil |
1/2 teaspoon sherry or reduced-sodium chicken broth |
1/4 pound sliced fresh shiitake mushrooms |
1/4 pound fresh snow peas |
2 teaspoons canola oil |
8 uncooked medium shrimp, peeled and deveined |
1-1/2 teaspoons minced fresh gingerroot |
1 small garlic clove, minced |
1/2 teaspoon minced fresh cilantro |
1/2 teaspoon pepper |
1/8 teaspoon sesame seeds |
dash salt |
1-1/2 cups hot cooked rice |
2 flour tortillas (10 inches), warmed |
Directions:
1. In a small bowl, combine the cornstarch, clam juice, water, soy sauce, honey, sesame oil and sherry or broth until smooth; set aside.
2. In a large skillet or wok, stir-fry mushrooms and peas in canola oil for 3-4 minutes or until tender. Add the shrimp, ginger and garlic; stir-fry until shrimp turn pink.
3. Stir cornstarch mixture and add to the pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in the cilantro, pepper, sesame seeds and salt.
4. Remove from the heat. Spoon rice down the center of each tortilla; top with shrimp mixture and roll up. Yield: 2 servings.
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