Ingredients
- 1 tbsp. dark sesame oil
- 2 cloves garlic, chopped
- 1 shallot, minced
- 1 (1 inch) piece ginger, grated
- 1 tbsp. chili pepper paste
- 1/2 teaspoon raw cane sugar (may substitute brown sugar)
- 1/4 c. shrimp stock (chicken stock may substituted
- 16 to 20 lg. fresh shrimp, peeled & deveined
- 1 head broccoli, cut into spears
- 6 lg. shitake mushrooms, stems removed, quartered
- 3 Japanese eggplants, ends trimmed off, cut on the diagonal in thin slices
- 1/2 c. water chestnuts, thinly sliced
- 1 c. baby corn
- 1 c. snow peas, strings removed
- 3/4 pound jicama, peeled & sliced
- 2 c. mustard greens, loosely packed, stems removed
- 1 teaspoon kuzu, dissolved in 1 teaspoon cool water (sold in health food stores, may substitute cornstarch or possibly arrowroot)
- Sm. bunch cilantro for garnish
- Paprika for color
Description
Heat Oil In A Wok Over Medium Heat. Stir In Garlic, Shallot And Ginger. After A Moment, Add In Stock, Stirring Well For About 1 1/2 Min. Add In Shrimp, Broccoli, Mushrooms And…
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