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| Servings4People | Prep Time15Minutes | Cook Time15Minutes |
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Ingredients
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
1/2
Lime
Servings: People
Units:
Instructions
- 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 Notes
Recipe and photo by Ivy Manning