Sesame
Shrimp Stir Fry
By Susan Brennan
1 lb medium shrimp, peeled and deveined
1/4 tsp ground ginger
1/4 tsp ground cayenne
1 clove garlic, finely chopped
1 tbsp sesame seeds
1/4 tsp black pepper
2 cups packaged precooked rice
2 tbsp dark Asian sesame oil
1 sweet red pepper, cored, seeded, and sliced into thin strips
1 sweet yellow pepper, treated the same way
3 green onions, sliced
3 tbsp teriyaki sauce
1/2 lb sugar snap peas
1 tbsp cornstarch
1 cup chicken broth
1/4 tsp salt
Combine shrimp, ginger, ground red pepper, garlic, sesame seeds, and
black pepper in a large, plastic food storage bag. Place rice in
a heatproof serving bowl. Bring 2 1/2 cups water to boiling; pour
over rice in bowl. Cover with foil, and set aside. Heat
sesame oil in large wok or skillet. Add sweet peppers and green
onions; saute 3-4 minutes to soften slightly. Add teriyaki
sauce. Add peas and shrimp with seasoning; saute 4 minutes,
or until shrimp are opaque. Stir cornstarch into broth, add to
wok; cook, stirring, until mixture boils. Sprinkle with
salt. Fluff rice with fork. Spoon shrimp mixture over rice.
Preparation time is 10 minutes; cooking time is 10 minutes. Makes
four servings.
