Serves 4
2 Tablespoons vegetable oil
1 small red onion, sliced on the bias (or 1/2 cup)
1 cup sliced mushrooms
1 cup thinly sliced carrots
1/3 cup scallions, sliced 1/2 inch long
1 cup thinly sliced celery
1 cup thinly sliced red bell pepper
1 1/2 pounds medium shrimp (16-20 per pound) peeled and deveined
1 teaspoon salt
3/4 cup large diced mango
One 5 oz. can sliced water chestnuts, drained
1/2 cup Sweet and Sour Sauce
Tools
Skillet
Prep Time: 10 minutes
Total Time: 20 minutes
1. In a large skillet, heat the vegetable oil until hot. Add onion and sauté for 1 minute. Add the mushrooms, carrots, scallions, celery, and bell pepper. Sauté for 3 minutes.
2. Add the shrimp and salt and cook for 4-5 minutes until the shrimp are bright pink and firm. Add the mango, water chestnuts and Sweet and Sour Sauce. Continue to cook for 1 minute until hot.
3. Serve over rice.
Tip: If you would like this dish juicier so it soaks into the rice, use more than 1/2 cup of the Sweet and Sour Sauce. Or, make extra sauce and serve it as a dip for fresh vegetables or chicken fingers.
