Shrimp Chop Suey

This is one of my favourite Chinese foods. Most take-out Chinese food places here do not cater to gluten-free people, so, I have had to developed my own Chinese recipes using gluten-free products. 

 INGREDIENTS

1 cup GF vegetable stock

1 tablespoon corn starch

1 tablespoon GF low-sodium soy sauce

1 tablespoon mirin

1 teaspoon fish sauce

1/2 teaspoon sesame oil

1 teaspoon finely grated ginger

1 clove garlic, pressed

fresh ground pepper, to taste

1 pound cooked shrimp

1 medium carrot, thinly sliced

1 stalk celery, thinly sliced

1 onion, chopped

1 bell pepper, chopped

2 cups bean sprouts

3 tablespoons vegetable oil

DIRECTIONS

Whisk together the stock, corn starch, soy sauce, mirin, fish sauce, sesame oil, ginger, garlic and pepper; set aside.

Pour the vegetable oil into a wok or large skillet and bring to medium-high heat.

Add the carrots, celery, onion and bell pepper and cook until a la dente, about 10 to 12 minutes. (If veggies start to stick, add a bit of water, about a tablespoon at a time.)

Add the shrimp and bean sprouts and cook until shrimp is heated through.

Give the sauce a quick mix and pour into the wok or skillet; cook until thickened and sauce sticks to the vegetables.

Enjoy!