Equipment
Ingredients
Main
- 30 ml sesame oil
- 10 garlic, smashed, peeled, and quartered lengthwise
- 3 scallions, whites in 2.5cm pieces, greens thinly sliced
- 3 red bell peppers, cut into 1.25cm pieces
- 30 g cornstarch
- 45 ml mirin
- 60 ml tamari sauce
- 60 ml rice vinegar
- 15 g ginger, peeled and grated
- 225 g sliced water chestnuts, drained and rinsed
- 450 g shrimp, peeled and deveined
- 30 g shiitake mushrooms, stemmed and broken into 1.25cm pieces
- 285 g plum tomatoes, cored and cut into 1.25cm pieces
- 60 g cilantro, leaves chopped
- 2 ml hot sauce
- 1 g salt
Nutrition (per serving)
Nutrition is estimated per serving. Nutrients without complete source data are omitted.
Full nutrition
- Calories
- 237 kcal
- Protein
- 19 g
- Carbohydrates
- 30 g
- Fat
- 6 g
- Fiber
- 4 g
- Sugar
- 12 g
- Sodium
- 765 mg
- Saturated Fat
- 1 g
- Monounsaturated Fat
- 2 g
- Polyunsaturated Fat
- 2 g
- Cholesterol
- 121 mg
- Potassium
- 842 mg
- Calcium
- 85 mg
- Iron
- 1.4 mg
- Magnesium
- 59 mg
- Phosphorus
- 251 mg
- Zinc
- 1.7 mg
- Vitamin A
- 344 mcg
- Vitamin C
- 108 mg
- Vitamin D
- 0.0 mcg
- Vitamin E
- 2.0 mg
- Vitamin K
- 24 mcg
- Vitamin B6
- 0.5 mg
- Thiamin
- 0.14 mg
- Riboflavin
- 0.20 mg
- Niacin
- 2.1 mg
- Folate
- 55 mcg
- Water
- 226 g
Sources: Aggregated Public Data, USDA FoodData Central
Method
Place the sesame oil, garlic, and scallion whites into a 2.4L microwave-safe dish. Microwave uncovered at 100% power for 3 minutes.
Add the red bell peppers to the dish. Microwave uncovered for an additional 2 minutes.
In a small bowl, whisk the cornstarch and mirin together until no lumps remain. Stir in the tamari, rice vinegar, ginger, and water chestnuts.
Move the cooked vegetables to the center of the dish and arrange the shrimp in a ring around them. Layer the shiitake mushrooms and plum tomatoes over the top.
Pour the cornstarch mixture over the ingredients. Cover the dish tightly with a lid or plastic wrap (prick plastic to vent) and microwave on high for 3 minutes and 30 seconds.
Uncover the dish and stir in the cilantro and sliced scallion greens. Cover and microwave for a final 2 minutes until the internal temperature of the shrimp reaches 74°C/165°F.
Remove the dish from the microwave. Stir in hot sauce and salt to taste before serving.
Chef's Notes
- Ensure your shrimp are fully thawed and dry before adding them to the dish to prevent excess moisture from diluting the sauce.
- Don't overcook the shrimp; they cook very quickly in the microwave and can become tough if heated for too long. Aim for just opaque and pink.
- For a more intense ginger flavor, you can finely mince the ginger instead of grating it.
- The cornstarch slurry is crucial for thickening the sauce. Make sure there are no lumps before adding it to the dish.
- Adjust the amount of tamari, rice vinegar, and ginger to suit your preference for saltiness, tanginess, and spice.
Storage
Refrigerator: 2 days — Store in an airtight container.
Reheating: Microwave in 30-second intervals until the internal temperature reaches 74°C/165°F.
Troubleshooting
Shrimp are tough and rubbery
Cause: The shrimp have been overcooked due to high microwave wattage.
Fix: Cannot be fixed; reduce cooking time in future attempts.
Prevention: Check the shrimp for doneness at the minimum recommended time; they are finished when they turn opaque.
The sauce is thin and watery
Cause: The cornstarch was not fully incorporated or the liquid did not reach a high enough temperature to activate the starch.
Fix: Microwave the dish uncovered in 30-second bursts until the sauce bubbles and thickens.
Prevention: Ensure the cornstarch is whisked into the mirin until completely smooth before adding other liquids.
Cultural Context
This dish draws inspiration from Chinese stir-fry techniques, adapted for the convenience of microwave cooking. The combination of savory tamari-ginger sauce, tender shrimp, and crisp vegetables is characteristic of many East Asian home-style meals.
