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A summertime recipe that combines fresh nectarines and seafood.
Ingredients
¼ cup rice vinegar
2 tbsp teriyaki sauce
2 tsp cornstarch
½ tsp Chinese sesame oil
1½ tsp peanut or vegetable oil
1 cup sliced shiitake or white mushroom
½ cup each red bell pepper strips and diagonally sliced scallions
(green onions)
1 small garlic clove, minced
1 tsp grated pared gingerroot
5 ounces shelled and deveined medium shrimp
10 ounces nectarines, blanched, pared, pitted and sliced
2 ounces thawed frozen imitation fish, sliced
Dash pepper (optional)
Method
In 1-cup liquid measure combine, vinegar, teriyaki sauce, cornstarch
and Chinese sesame oil and stir to dissolve cornstarch; set aside.
In 10-inch skillet heat peanut (or vegetable) oil; add vegetables,
garlic and gingerroot and cook over medium-high heat, stirring
frequently, until tender-crisp, about 3 minutes.
Add shrimp and stir
quickly to combine.
Add vinegar mixture and cook, stirring constantly,
until mixture thickens.
Reduce heat to low; stir in nectarines,
imitation fish and if desired, pepper.
Cook until thoroughly heated, 1
to 2 minutes.
MAKES 2 SERVINGS.
Notes:
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