INGREDIENTS
1 TBSP. canola oil
1 ½ lbs. large raw shrimp, peeled, deveined
1 TBSP. minced fresh ginger
1/3 cup sweet and sour sauce
3 TBSP. soy sauce, divided
2 TBSP. seasoned rice vinegar
2 tsp. Chinese hot mustard
2 tsp. dark sesame oil
3 cloves garlic, thinly sliced
2 packages (9 ounces each) baby spinach leaves
¼ cup chopped fresh cilantro
DIRECTIONS
Heat oil in large skillet over medium heat.
Add shrimp and ginger; stir fry 2 minutes.
Add sweet and sour sauce, 1 TBSP. soy sauce, vinegar and mustard; stir fry 3 to 4 minutes or until shrimp are pink and opaque and sauce has thickened.
Remove from heat; cover and keep warm.
Heat sesame oil in large saucepan over medium heat.
Add garlic; cook and stir 1 minute.
Add half of spinach; cook until it begins to wilt.
Add remaining spinach, and remaining soy sauce; stir about 1 minute just until spinach is barely wilted.
Transfer spinach to plates; top with shrimp and garnish with cilantro.
Serves 4.
