Shrimp Stew in a Rice Bowl

Ingredients

• 1 tablespoon vegetable oil
• 2 garlic cloves, diced
• 4 ounces of shrimp
• salt
• pepper
• 2 ounces of mushroom, chopped
• 1 carrot, chopped
• 1 red bell pepper, chopped
• lemon juice
• 1 tablespoon fish sauce
• 1 tablespoon soy sauce
• 1½ tablespoons of cornstarch
• ¼ cup water For the rice bowl: 3 ounces of cooked sushi rice
• vegetable oil for frying
• fresh parsley for garnishing
• 1 lime wedge