Shrimp & Summer Vegetable Stir-Fry

Shrimp & Summer Vegetable Stir-Fry

A taste of the season in every bite

Yield: 4 servings

Ingredients:

1 lb. medium shrimp, about 26-30 shrimp, peeled and deveined
1 Tbsp. cornstarch
2 tsp. sesame oil
¼ cup fish sauce
3 Tbsp. lemon juice
3 Tbsp. water
2 Tbsp. sugar
2 Tbsp. sweet thai chili sauce, chef recommends Pantai or Mae Ploy brands
3 Tbsp. canola oil
2 Tbsp. fresh ginger, julienned
1 Tbsp. fresh garlic, chopped
⅓ cup red onion, diced ½ inch cubes
2 Tbsp. fresno peppers, sliced, more if you like it spicy
⅓ cup scallions, white part only
1 cup fresh corn
12 cherry tomatoes, halved
⅓ cup zucchini, diced ½ inch cubes
⅓ cup yellow summer squash, diced ½ inch cubes
½ cup thai basil leaves
½ cup cilantro leaves
¼ cup crushed roasted peanuts
2 cups rice, cooked

Method:

1. In a bowl, mix the clean shrimp with cornstarch and sesame oil, set aside.
2. For the sauce, mix fish sauce, lemon juice, water, sugar and sweet thai chili sauce and set aside.
3. In a wok or skillet, heat the canola oil. When hot add the shrimp, ginger and garlic, stir fry quickly.
4. Add the rest of the vegetables, except for the tomatoes, thai basil and cilantro, and stir fry for about 1 - 2 minutes.
5. Add the sauce and bring it to a boil. Add tomatoes.
6. Turn off the heat and remove the wok off the hot burner. Add cilantro and thai basil and mix well. garnish with chopped peanuts.
7. Serve with your choice of rice.