Page 66 - Robeson Living Summer 2020

Flavor Fusion

Update summer classics with Asian-inspired flair

Sizzling Shrimp Fajita Stir-Fry
A to give a familiar dish a fresh makeover using and canned corn also offer accessible ways to
FAMILY FEATURES
flavors from another origin. Give fajitas an
make elevated summer classics.
distinctive and unexpected ingredient
Asian makeover with shrimp seared in a
like rice vinegar is an easy way
Capture Asian flavors with ingredients like
decadent hoisin-ginger sauce or try a fresh
to bring faraway flavors to your
NAKANO Rice Vinegar, which has perfected
favorite summer dishes. This pantry
meets-Asian layered approach that’s perfect
staple adds an Asian-inspired flavor to recipes take on a crunchy salad with this Mexican- its rice vinegars over eight generations to offer
of all kinds, from marinades to high-end meals. for lunch. unique and delicious flavors perfect for making
Explore a new way to enjoy steak this Include seasonal produce like cucumbers, bell mouthwatering Asian-inspired recipes at home.
summer with a recipe for zesty, marinated peppers and tomatoes to enhance your summer Find more flavorful ways to put an Asian twist
beef paired with crisp broccolini and peppers flavor fusions. Pantry staples like black beans on your summer dishes at nakanoflavors.com.
Sizzling Shrimp Fajita Stir-Fry 1/2 cup finely shredded red cabbage
Prep time: 15 minutes 1/4 cup thinly sliced green onions
Cook time: 10 minutes In medium bowl, combine shrimp, 2 teaspoons soy sauce and
Servings: 6 2 teaspoons cornstarch; let stand 5 minutes to marinate.
1 1/2 pounds large, raw shrimp, peeled In separate bowl, whisk remaining soy sauce, remaining
and deveined (21-25 shrimp total) cornstarch, rice vinegar, hoisin sauce and ginger until blended.
2 tablespoons soy sauce, divided In large nonstick skillet over medium-high heat, heat 1 tablespoon
4 teaspoons cornstarch, divided oil until shimmering. Add half of shrimp; cook 1 minute on each side.
1/4 cup NAKANO Roasted Garlic Rice Vinegar Transfer to clean bowl; repeat with remaining shrimp. Wipe out skillet
3 tablespoons hoisin sauce with paper towel.
2 teaspoons grated fresh ginger In same pan, heat remaining oil until shimmering. Add red onion,
3 tablespoons vegetable oil, divided bell pepper and shishito peppers. Cook, stirring, 2-4 minutes until
1 red onion, cut into thin slivers peppers begin to blister. Add vinegar mixture; cook, stirring,
1 red bell pepper, cut into thin strips 1-2 minutes, or until sauce is slightly thickened. Add shrimp to pan.
1/2 pound shishito peppers, stemmed Cook, tossing well until shrimp and vegetables are coated with sauce.
6 warmed corn or flour tortillas Fill tortillas with shrimp mixture, cabbage and green onions.