Asian Shrimp In White Sauce

13 For you formed my inward parts; you knitted me together in my mother's womb. 

14 I praise you, for I am fearfully and wonderfully made. Wonderful are your works; my soul knows it very well. 

15 My frame was not hidden from you, when I was being made in secret, intricately woven in the depths of the earth. 

16 Your eyes saw my unformed substance; in your book were written, every one of them, the days that were formed for me, when as yet there was none of them. 

17 How precious to me are your thoughts, O God! How vast is the sum of them!  - Psalm 139:13-17

1 t olive oil

1 T ginger, grated 

1 T roasted garlic

2 c veggie mix, I used broccoli, leeks, mushrooms, red bell pepper, and shelled edamame

1 T Mirin

1 lb. shrimp, cleaned and tail removed

Stock liquid, add these together

3/4 c chicken stock

Drizzle toasted sesame oil

1 T soy sauce

Pinch of red pepper flakes

Slurry

1 T cornstarch 

1/4 c water

1 beaten egg white

Place oil in pan, heat, add garlic and ginger.

Cook 2 minutes and add veggie mix.

Cook another 2 minutes.

Add Mirin, keep stir frying, add stock liquid and bring to boil.

Cook 2 minutes and add shrimp.

Cook till shrimp turn slightly pink.

Add cornstarch slurry.

Stir fry until sauce begins to thicken.

Add the beaten egg white.

Serve over sticky rice.