Lake Tung Ting Shrimp [0000774]

Ingredients:

1 lb large shrimp, peeled and deveined
1/4 cup cornstarch (gluten-free)
2 tablespoons gluten-free soy sauce or tamari
2 tablespoons rice vinegar
2 tablespoons honey
2 cloves garlic, minced
1/2 cup chicken or vegetable broth (gluten-free)
1/2 cup snow peas, trimmed
1/2 cup sliced mushrooms

Instructions:

In a small bowl, whisk together the gluten-free soy sauce or tamari, rice vinegar, honey, minced garlic, and chicken or vegetable broth. Set this sauce aside.

Place the cornstarch in a shallow bowl. Coat each shrimp in the cornstarch, ensuring they are well coated. Shake off any excess cornstarch.

Heat a bit of oil in a large skillet or wok over medium-high heat.

Carefully place the coated shrimp in the hot skillet and cook until they are golden brown and crispy, about 2-3 minutes on each side. Remove the shrimp from the skillet and set them aside.

In the same skillet, add a bit more oil if needed, and then add the snow peas and sliced mushrooms. Stir-fry for about 2-3 minutes until the vegetables are tender-crisp.

Return the cooked shrimp to the skillet with the vegetables.

Pour the sauce you set aside earlier over the shrimp and vegetables. Stir well to coat everything evenly.

Continue to cook for an additional 2-3 minutes until the sauce has thickened slightly and everything is heated through.

Serve your gluten-free Lake Tung Ting Shrimp over cooked rice or with cooked rice noodles if you prefer. Enjoy this flavorful Chinese dish!