Ingredients
1 tablespoon brown sugar2 teaspoons cornstarch2 tablespoons water2 tablespoons cider vinegar2 tablespoons soy sauce1 tablespoon canola oil1 large sweet red pepper, julienned3/4 cup sliced fresh mushrooms1 pound uncooked medium shrimp, peeled and deveined2 garlic cloves, minced1/4 teaspoon crushed red pepper flakes1/2 small cucumber, seeded and slicedHot cooked spaghetti, optional
Preparation
In a small bowl, combine the first five ingredients until smooth; set aside. In a skillet or wok, heat oil; stir-fry red pepper and mushrooms for 4 minutes. Add the shrimp, garlic and pepper flakes; stir-fry 3-4 minutes longer or until shrimp turn pink and vegetables are crisp-tender.
Stir cornstarch mixture and add to pan. Bring to a boil; cook and stir for 1 minute or until thickened. Add cucumber; cook and stir 1 minute longer or until heated through. Serve with spaghetti if desired.
