All day I dreamed of making shrimp with persimmons. But when it came time to make dinner and I held the persimmon in my hand I knew it was not firm enough to stand up to a stir fry.

Fortunately, I had mushrooms and green beans and I have used them before in a shrimp stir fry.

A simple, fast, easy stir fry. Recipe for two.

Ingredients

• 10 cooked shrimp (I buy a 2 bag of these, keep it in the freezer–and it makes cooking easy.)
• 1 tablespoon minced garlic
• 2 cups Green Beans, ends snipped
• 2 cups mushrooms, sliced
• 4 teaspoons Soy Sauce
• 2 tablespoon Frank’s Hot Sauce
• 1 1ablespoon Hoisin Sauce
• 1/2 teaspoon Chinese 5 Spice
• 1 Tablespoon Water
• Combine all sauce ingredients in a small bowl and set aside until it’s time to be used.

Instructions

1. Combine the soy sauce, Frank’s Hot Sauce, Hoisin Sauce, Chinese 5 Spice and water.
2. Over Med-high-High heat, let the oil get hot in your wok
3. Once it is hot, add the garlic, mushrooms and green beans.
4. Let the vegetables lightly fry until slightly wrinkled.
5. Add the shrimp and and sauce let it all get warm while stirring constantly for 1-2 minutes. Serve over rice.

YUM!