Hot & Sour Shrimp

Name: Hot & Sour Shrimp
Prep time: 10 min
Cook time: 5 min
Total time: 15 min
Yield: 4 serving(s)
Ingredients: 3/4 cup sliced mushrooms, fresh; 1/2 small English cucumber, unpeeled; 2 teaspoons cornstarch; 3 tablespoons rice vinegar; 2 tablespoons soy sauce; 1 tablespoon vegetable oil; 1 lb medium raw shrimp, peeled and deveined (leave tails on for presentation); 2 garlic cloves, minced; 1/2 teaspoon red pepper flakes; 1 red bell pepper, cut into short thin strips

Submitted by Debi9400

"Another slightly modified recipe from Thai Cooking & More, our family favourite cookbook which is great served over Chinese noodles. We like this recipe because it's so fast to prepare and cook up as well as tasting great."

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Ready In:: 15mins
Ingredients:: 10
Serves:: 4

ingredients

³⁄₄ cup sliced mushrooms, fresh
¹⁄₂ small English cucumber, unpeeled
2 teaspoons cornstarch
3 tablespoons rice vinegar
2 tablespoons soy sauce
1 tablespoon vegetable oil
1 lb medium raw shrimp, peeled and deveined (leave tails on for presentation)
2 garlic cloves, minced
¹⁄₂ teaspoon red pepper flakes
1 red bell pepper, cut into short thin strips

directions

Cut cucumber in half lengthwise; scrape out seeds (discard seeds). Slice crosswise into 1/4 inch width.
In a small bowl, combine cornstarch with vinegar and soy sauce. Blend until smooth.
Heat oil in a 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 pink and opaque.
Stir vinegar mixture; add to wok. Cook and stir 30 seconds or until sauce boils and thickens. Add cucumber slices; stir-fry until heated through.
Enjoy!