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Shrimp Stir fry Asian Style Shawns

4 Servings

NOTES : This is my take on a stir fry. Tastes amazing.

1 Bag Pre cooked Shrimp
2 Onions, Diced
4 Mushroom, Diced
1/4 Red Bell Peppers, Diced
Handfull Snap Peas (string Removed)
2 Stalks Celery, Diced
2 Teaspoon Minced Garlic
1 Teaspoon Minced Ginger
1 Bay Leaf
Pinch Dried Basil
1 Tablespoon Dried Parsley
Big Pinch Red Pepper Flakes
Big Pinch Salt
Big Pinch Sugar
1 Teaspoon Corn Starch
2 Tablespoon Vegetable Oil
1 Cup Cooked Rice, Cooled Or From Yesterday.
2 Tablespoon Soy Sauce
1 Teaspoon Garlic
1/4 Teaspoon Sugar
1 Tablespoon Sesame Oil
1 Lemon, Juiced

In a small bowl, add the soy sauce, garlic, sugar, sesame oil, lemon juice, and corn starch, red pepper flakes. Mix until combined. Add the shrimp to this bowl (removing the heads and tails first. You just want the shrimp meat)

In a large skillet heat the oil. Once it's hot add the veggies (reserving the snow or snap peas).

Cook until mushrooms have released their water, and onions are translucent. Add the snow peas now. Cook one minute.

Add the rice and cook until all the oil is absorbed and it's just starting to stick to the bottom.

Now add the shrimp with the sauce mixture. Cook until the shrimp are done (pink) throw on a plate add some BLACK PEPPER and enjoy.

(I know a pinch and a BIG pinch isn't proper, but that's how I make it.)

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