Hot ‘N’ Sour Shrimp

• 1 tablespoon brown sugar
• 2 teaspoons cornstarch
• 2 tablespoons water
• 2 tablespoons cider vinegar
• 2 tablespoons soy sauce
• 1 tablespoon canola oil
• 1 large sweet red pepper, julienned
• 3/4 cup sliced fresh mushrooms
• 1 pound uncooked medium shrimp, peeled and deveined
• 2 garlic cloves, minced
• 1/4 teaspoon crushed red pepper flakes
• 1/2 small cucumber, seeded and sliced
• Hot cooked spaghetti, optional

1. 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.
2. 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.

brown sugar, cornstarch, water, cider vinegar, soy sauce, canola oil, sweet red pepper, mushrooms, shrimp, garlic, red pepper, cucumber

Taken from www.tasteofhome.com/recipes/hot-n-sour-shrimp/ (may not work)