The red pepper flakes create the hot and the vinegar creates the sour in this scrumptious shrimp stir-fry.
Ingredients
1/2
package (1/2 ounce) dried shiitake or black Chinese mushrooms*
1/2
small unpeeled cucumber
1
tablespoon brown sugar
2
teaspoons cornstarch
3
tablespoons rice vinegar
2
tablespoons reduced-sodium soy sauce
1
tablespoon vegetable oil
1
pound medium raw shrimp, peeled and deveined
2
cloves garlic, minced
1/4
teaspoon red pepper flakes
1
large red bell pepper, cut into short, thin strips
Hot cooked Chinese egg noodles (optional)
*Or substitute 3/4 cup sliced fresh mushrooms. Omit step 1.
1. Place mushrooms in small bowl; cover with warm water. Soak 20 minutes to soften. Drain; squeeze out excess water. Discard stems; slice caps.
2. Cut cucumber in half lengthwise; scrape out seeds. Cut crosswise into 1/4-inch slices.
3. Combine brown sugar and cornstarch in small bowl. Blend in vinegar and soy sauce until smooth.
4. Heat oil in 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 opaque.
5. Stir vinegar mixture; add to wok. Cook and stir 30 seconds or until sauce boils and thickens. Add cucumber; stir-fry until heated through. Serve over noodles, if desired.
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