• 1 pound peeled medium size shrimp
• 1 cup bean sprouts
• 2 tablespoons sesame oil
• 6 cups baby spinach leaves
• 1 can ( 14.5 ounces) baby corn, drained
• 1 green onion, minced
• 1/4 cup sliced water chestnuts
• 1/4 cup diced red bell pepper
• 1/4 cup sliced almonds
• 1/4 cup snipped cilantro
• 3 tablespoons rice vinegar
• 1 teaspoon chili garlic sauce
• 1 teaspoon soy sauce
• 1 teaspoon minced ginger root

Method

In a large nonstick skillet over medium high heat stir fry the shrimp and bean sprouts in the oil for 3 minutes. In a large bowl place the spinach, corn, onion, water chestnuts, bell pepper, almonds and cilantro. Add the shrimp and bean sprouts. To the skillet add the rest of the ingredients and bring to a boil. Cook 1 minute then toss the hot dressing with the shrimp mixture to evenly coat. Serve immediately. Serves 4-6

Contributor: Roxanne Chan

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