1/2 medium onion, chopped (I didn't have enough yellow so I added some green)
1 can (8 oz) sliced water chestnuts, drained
1 teaspoon cornstarch
1/4 cup water
1/4 cup teriyaki sauce (or soy sauce)
How to make it
Combine ginger, cayenne, garlic, sesame seeds, black pepper and sesame oil. Add to cleaned shrimp and "marinate" for several hours in the refrigerator.
Mix cornstarch and water, add teriyaki sauce. Set aside.
Heat olive oil and saute bell pepper and onions for 3-4 minutes to soften slightly. Add seasoned shrimp and saute until shrimp are opaque.
Add cornstarch mixture and stir until it boils and thickens. Add water chestnuts and heat through.
Serve over rice garnished with additional sesame seeds and green onion tops, if desired.
