Shrimp Teriyaki Stir-fry with Rice Noodles | Haiku
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Cooking tools:
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- Chef's knife
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Ingredients
- 250 ml (1 cup) of vegetable broth
- 125 ml (1/2 cup) of teriyaki marinade
- 15 ml (1 tbsp.) of minced ginger
- 15 ml (1 tbsp.) of corn starch
- 10 ml (2 tsp.) of mild red curry paste
- 5 ml (1 tsp.) of minced garlic
- 15 ml (1 tbsp.) of canola oil
- 24 medium shrimps (category 31/40), raw and shelled
- 8 chopped mushrooms
- 227 ml (1 can) of sliced water chestnuts, drained
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