"The trouble with eating Italian food is that five or six days later you're hungry again."--George Miller

Thai Sprimp Stir Fry Recipe

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This recipe for Thai Sprimp Stir Fry, by , is from Friends & Family Favorites Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Donna Vaughn
Added: Wednesday, January 31, 2007


2 T soy sauce
1 T water
4 t light brown sugar
4 T olive oil
3 cloves garlic, minced
1 T gingeroot, chopped
1 t red chile flakes
1 lb shrimp, peeled
1/2 onion, chopped
1 yellow bell pepper, chopped
1 jalepeno, seeded and chopped (optional)
1 28 oz can diced tomatoes
3/4 c torn basil leaves
1/2 c torn mint leaves
1 lime, freshly squeezed
hot cooked rice

In small bowl, cmobine 1st 3 ingredients. Set aside. Heat oil in pan over med-hi heat. Add garlic, ginger, and chili flakes, and cook 30 seconds. Add shrimp and stri-fry until pick but still translucent in middle, about 2 minutes. Transfer shrimp to med bowl with slotted spoon. Add onion, pepper and chili to skillet, and stir-fry until lightly browned, about 2 minutes. Return shrimp to pan along with the soy sauce mixture. Bring to a boil and stir-fry until the sauce glazes shrimp about 1 minute. Add tomoatoes and stir until coated with sauce-about 15 seconds. Remove pan from heat, stir in basil, mint, and lime juice.
Serve immediately over rice.




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