Ingredients
1 teaspoon cornstarch2 tablespoons clam juice1 tablespoon cold water1 tablespoon reduced-sodium soy sauce1 tablespoon honey1 teaspoon sesame oil1/2 teaspoon sherry or reduced-sodium chicken broth1/4 pound sliced fresh shiitake mushrooms1/4 pound fresh snow peas2 teaspoons canola oil8 uncooked medium shrimp, peeled and deveined1-1/2 teaspoons minced fresh gingerroot1 small garlic clove, minced1/2 teaspoon minced fresh cilantro1/2 teaspoon pepper1/8 teaspoon sesame seedsDash salt1-1/2 cups hot cooked rice2 flour tortillas (10 inches), warmed
Preparation
In a small bowl, combine the cornstarch, clam juice, water, soy sauce, honey, sesame oil and sherry or broth until smooth; set aside.
In a large skillet or wok, stir-fry mushrooms and peas in canola oil for 3-4 minutes or until tender. Add the shrimp, ginger and garlic; stir-fry until shrimp turn pink.
Stir cornstarch mixture and add to the pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in the cilantro, pepper, sesame seeds and salt.
Remove from the heat. Spoon rice down the center of each tortilla; top with shrimp mixture and roll up.
