Ingredients
- 1 cup vegetable stock
- 1 tablespoon corn starch
- 1 tablespoon low-sodium soy sauce
- 1 tablespoon mirin
- 1 teaspoon fish sauce
- 1/2 teaspoon sesame oil
- 1 teaspoon gingerroot, finely grated
- 1 garlic clove, pressed
- Fresh ground pepper, to taste
- 1 pound cooked shrimp
- 1 medium carrot, thinly sliced
- 1 celery stalk, thinly sliced
- 1 onion, chopped
- 1 bell pepper, chopped
- 2 cups bean sprouts
- 3 tablespoons oil (vegetable oil)
How to Make
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Step 1: Whisk together the stock, corn starch, soy sauce, mirin, fish sauce, sesame oil, ginger, garlic and pepper; set aside.
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Step 2: Pour the vegetable oil into a wok or large skillet and bring to medium-high heat.
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Step 3: Add the carrots, celery, onion and bell pepper and cook until a la dente, about 10 to 12 minutes. (If veggies start to stick, add a bit of water, about a tablespoon at a time.)
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Step 4: Add the shrimp and bean sprouts and cook until shrimp is heated through.
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Step 5: Give the sauce a quick mix and pour into the wok or skillet; cook until thickened and sauce sticks to the vegetables.
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Step 6: Enjoy!
We hope you enjoy this recipe!
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