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Tokyo Shrimp Teriyaki

List of Ingredients





2 1/2 cups warm water
4 tablespoons soy sauce
4 tablespoons granulated sugar
3 tablespoons packed brown sugar
1 teaspoon white wine
Dash of garlic powder
Dash of Hon Dash (see note)
1/2 cup hot water
1 tablespoon cornstarch
8 cups sliced fresh Oriental-style vegetables (napa, carrots and onions)
Vegetable oil to stir-fry vegetables
4 cups cooked small shrimp (shelled and deveined before cooking)
2 cups uncooked white rice, cooked according to package directions


Recipe




To make sauce, combine the 2 1/2 cups warm water, soy sauce, sugars, wine, garlic powder and Hon Dash. Bring to boil and boil 1 minute, stirring to combine. Sauce should be very thin.

Combine the 1/2 cup hot water with cornstarch in small bowl. Mix untilsmooth. Add all of mixture to sauce. Boil 3 minutes to thicken slightly. Mixture should be consistency of thin gravy.

Cook vegetables in a little oil in wok until tender yet still crisp.Do not overcook. Remove from heat; drain all water from vegetables. Add shrimp and sauce and cook 1 to 2 minutes or until shrimp is heated through. Serve over rice. Makes 4 servings.

Note: Recipe yields a generous amount of sauce. Some will be absorbed by the rice. Hon Dash, or Japanese MSG, is available at Asian grocery stores.