|We just love seafood, then with a great assortment of fresh vegetables from the garden one being zucchini this just all comes together in one amazing dish that will satisfy the hungriest bunch!|
1 cup uncooked long grain rice or jasmine rice ( see package for cooking instructions)
1 pound medium shrimp, peeled and deveined
1 cup julienne carrots
1 cup sliced zucchini
1/2 cup of peas
1/4 teaspoon ground ginger
1/4 teaspoon cayenne pepper
1 clove garlic, minced
1 tablespoon sesame seed
1/4 teaspoon ground black pepper
2 tablespoons sesame oil
5 tablespoons teriyaki sauce
1 tablespoon oyster sauce
1/2 pound sugar snap peas
1/8 cup cornstarch
3/4 cup chicken broth
1/4 teaspoon salt
In a medium saucepan cook rice according to package directions.Mix rice with 2 tablespoon soy sauce set aside to keep warm.
Combine shrimp, ginger, cayenne pepper, garlic, sesame seeds and black pepper in a large plastic food storage bag. Allow shrimp to marinate in the refrigerator for half hour.
Heat sesame oil in a large wok or skillet. Add zucchini, snap peas, and carrots saute 3 to 4 minutes to soften slightly Add teriyaki sauce. Add peas and shrimp with seasoning; saute 4 minutes or until shrimp are opaque.Stir cornstarch into chicken broth, add oyster sauce and add to pan, cook, stirring until mixture boils. Sprinkle with salt. Spoon shrimp, vegetable mixture over rice.