|Servings4People||Prep Time15Minutes||Cook Time15Minutes|
2cups Hinode Rice (any variety)cooked
2tbsp Canola Oil
1cup shitake mushroomssliced
1tbsp garlicfinely chopped
1cup Cherry Tomatoeshalved
8oz Shrimppeeled and deveined, roughly chopped
3 Green Onionsthinly sliced
4tsp Fish Sauce
2tsp Soy Sauce
1/2cup fresh basil leavesroughly chopped
1/2cup Cilantro Leavesroughly chopped
1/2 Cucumberthinly sliced on a bias
- Heat 1 tablespoon of the oil in a wok or large sauté pan over medium high heat until hot but not smoking.
- Add the mushrooms and cook until tender, 2 minutes. Add the garlic and cherry tomatoes, and stir-fry until the tomatoes begin to collapse, 2 minutes.
- Add the shrimp and continue to cook until they begin to turn pink, 1 minute.
- Remove the wok or pan from the burner, add the basil and cilantro, and toss to combine. Serve immediately, garnished with the cucumbers and a squeeze of lime.
Recipe and photo by Ivy Manning