Recipe for Thai Shrimp and Rice

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Yield:

2 generous helpings.

Ingredients:

Amount	Ingredient
	Start thawing 6 oz. frozen shrimp in a colander under running water.
	Then start a batch of rice in the microwave rice cooker.
	My rice recipe
1 cup	rice
14 oz	water.
1 tsp	butter or margarine
1/2 tsp	salt
15 x	minutes on high
	While shrimp are thawing and rice is nuking get the following ingredients
	ready:
1 tsp	corn or safflower oil
1/4 cup	chopped onion
1 x	rib celery slit lengthwise and cut into 3/8 inch pieces
1/2 tsp	chopped garlic
1/2 tsp	minced ginger
1 x	(4 oz.) can sliced mushrooms, drained
1 cup	Cole slaw mix cabbage
1/4 cup	Oyster Flavored Sauce
1 tsp	Crystal brand Louisiana Hot Sauce
1 x	or 2 T Sesame Oil (milder rather than stronger styles)
1 tsp	sugar
2 tsp	Chunky Peanut butter (A ball a little smaller than the size of a golf ball)
	In a small Wok...(Hot Wok, cold oil)
	Stir fry the following for approximately 2 minutes: Oil, Onion, Celery,

Instructions:

Instructions: Ginger. Push those items to the side of the Wok to prevent burning and next, add mushrooms. Stir fry 1 minute. Then add shrimp to the center of the Wok and stir fry for 1 minute. Push everything onto the side of the Wok to prevent overcooking. Heat the Cole slaw, in the center of the Wok, turning 3-4 times.

As the Cole slaw is heating, add the Oyster sauce, Sesame oil, Louisiana hot sauce, Sugar, and Peanut butter. Mix everything well but gently. There is no need for a starch thickener. You didnt use any broth for a base.

Serve over the rice that finished cooking five minutes ago.

Makes two generous helpings.

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