Ingredients Jump to Instructions ↓

  1. 1 teaspoon cornstarch

  2. 2 tablespoons clam juice

  3. 1 tablespoon cold water

  4. 1 tablespoon reduced-sodium soy sauce

  5. 1 tablespoon honey

  6. 1 teaspoon sesame oil

  7. 1/2 teaspoon sherry or reduced-sodium chicken broth

  8. 1/4 pound sliced fresh shiitake mushrooms

  9. 1/4 pound fresh snow peas

  10. 2 teaspoons canola oil

  11. 8 uncooked medium shrimp, peeled and deveined

  12. 1-1/2 teaspoons minced fresh gingerroot

  13. 1 small garlic clove, minced

  14. 1/2 teaspoon minced fresh cilantro

  15. 1/2 teaspoon pepper

  16. 1/8 teaspoon sesame seeds Dash salt

  17. 1-1/2 cups hot cooked rice

  18. 2 flour tortillas (10 inches), warmed

Instructions Jump to Ingredients ↑

  1. In a small bowl, combine the cornstarch, clam juice, water, soy sauce, honey, sesame oil and sherry or broth until smooth; set aside. In a large skillet or wok, stir-fry mushrooms and peas in canola oil for 3-4 minutes or until tender. Add the shrimp, ginger and garlic; stir-fry until shrimp turn pink. Stir cornstarch mixture and add to the pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in the cilantro, pepper, sesame seeds and salt. Remove from the heat. Spoon rice down the center of each tortilla; top with shrimp mixture and roll up. Yield: 2 servings.


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