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    Restaurant Tokyo Shrimp Teriyaki


    Source of Recipe


    Restaurant Tokyo

    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.

 

 

 


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