Here is the recipe for my Thai Shrimp Salad which I described preparing in yesterday's post.
1.5 t. sesame oil
2 cloves garlic, minced
1/2 cup lite soy sauce
1/3 cup honey
1" piece of ginger, minced
6 T. rice vinegar
1 T. fruit jam
1 T. fresh lemon juice
for stir fry:
1.5 cups shelled shrimp (cut in half if large)
1.5 cups bean sprouts
.5 cup chopped shitake mushrooms
.5 cup chopped chives
1 cup chopped fresh basil
Combine all of these ingredients, then add clean shrimp and marinade for at least thirty minutes. Then drain, but reserve marinade. While waiting cook one cup of jasmine rice, and drain, and clean and dry 2 cups of lettuce leaves.
In hot wok, stir fry shrimp with fresh vegetables, basil, chives, pepper, and seaweed gomasio. Be careful not to overcook shrimp. Add marinade and boil one minute. Remove from heat.
Layer lettuce, rice, and then stir fry in salad bowl. Garnish with parsley.