Sweet and Spicy Teriyaki Shrimp
1 tablespoon oil (I use coconut oil)
1 pound large shrimp, peeled and deveined with tails off (I use frozen shrimp and removed the tails)
2 clove garlic, minced
1 can water chestnuts
1/2 teaspoon ginger, minced (I used ¼ teaspoon powdered ginger)
1/2 cup low sodium soy sauce, teriyaki sauce combined. (I also used sushi soy sauce I had in the house)
1/4 cup water
3 tablespoons brown sugar (depending on how sweet you like it)
1 tablespoon rice wine vinegar (I use any kind of wine vinegar in the house)
1/4 teaspoon red pepper flacks more or less to your liking for desired spiciness (I use Hot and Sweet red pepper Jam from Trader Joes)
1 teaspoon sesame oil (I use coconut oil)
1 teaspoon cornstarch
1 tablespoon water
16 oz box fine spaghetti, (I use a little over ½ a box) boiled for 8 minutes
1/2 lb. thin asparagus rinsed and chopped in thirds
8 oz box of mushrooms of your choice, sliced
4 green onions sliced for garnish, if desired
Sesame seeds or any nuts of your choice
1. Boil water, add noodles until cooked to desired texture, drain and set aside. Do not rinse
2. Add garlic, ginger, soy sauce, water, brown sugar, wine vinegar, red pepper flakes or Chili Jam and oil to a medium saucepan.
3. Bring to a simmer and cook for about 5 minutes, whisking often.
4. In a small bowl whisk together cornstarch and water.
5. Slowly whisk in the cornstarch mixture into the saucepan.
6. Simmer whisking constantly until sauce has thickened up (about 1-2 minutes). Set to the side.
7. Meanwhile, heat olive oil in a large skillet, add asparagus and mushrooms until just tender, add chestnuts and heat a few minutes.
8. Add shrimp to the vegetables and sauté until fully cooked or warmed, add teriyaki sauce to the shrimp and stir to coat.
9. Stir in cooked noodles and mix well to heat.
10. Pour into a serving dish and garnish with green onions, sesame seeds or desired nuts on top.