Hot & Sour Shrimp 

​INGREDIENTS:

• 3 tbsp rice wine vinegar
• 2 tbsp soy sauce
• 1 tbsp packed brown sugar
• 1 tsp cornstarch
• 1 tbsp vegetable oil
• 1 lb medium raw shrimp, peeled & deveined
• 2 cloves garlic, minced
• 1/2 cup sliced mushrooms
• 1/2 small cucumber, cut in half lengthwise
• 1/4 tsp red pepper flakes
• 1 medium red bell pepper, cut into short thin strips​​

HOW TO COOK GINISANG HOT & SOUR SHRIMP:

• Combine rice vinegar, soy sauce, brown sugar and cornstarch in a small bowl. Mix well. Set aside.
• Heat oil in a wok or large skillet over medium heat. 
• Add shrimp, garlic and red pepper flakes; stir fry 1 minute.
• Add mushrooms and bell pepper strips.
• Stir fry 2 minutes or until shrimp are opaque.
• Stir vinegar mixture. 
• Cook and stir 30 seconds or until sauce boils and thickens.
• Add cucumber. Stir fry until heated through.
• Serve over hot steamed rice.

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