Ingredients
½ medium-size red onion, sliced
1 medium-size red bell pepper, sliced
3 Tbs olive oil, divided
1 cup fresh corn kernels (about 2 ears)
1 pound peeled and deveined large, raw shrimp
3 garlic cloves, sliced
1 cup chopped fresh mango or pineapple
1 (15-oz.) can black beans, drained and rinsed
½ cup Kikkoman-Gluten-Free Teriyaki Sauce
¼ cup pineapple juice
Success®-Boil-in-Bag White Rice
Cilantro leaves, optional garnish
Directions
Cook rice according to package directions. Stir-fry onion and bell pepper in 1 Tbs hot oil in a large skillet over medium-high heat 2 to 3 minutes or until lightly browned. Remove from skillet. Add corn and 1 Tbs oil to skillet; stir-fry 2 to 3 minutes. Remove from skillet. Pat shrimp dry. Add shrimp, garlic, and remaining 1 Tbs oil to skillet; stir-fry 2 to 3 minutes or just until shrimp begin to turn pink. Add mango and black beans; stir-fry 2 to 3 minutes or until thoroughly heated. Add teriyaki sauce and pineapple juice, and cook 1 to 2 minutes or until mixture begins to bubble. Stir in corn and onion mixture. Serve over hot cooked rice. (Serves: 4)
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