Coconut Shrimp and Mongolian Beef are divided by a snowpea-shitake mushroom stir fry on a bed of ginger sticky rice to catch all the sauce. Mongolian Beef is a favorite of my boys, but when I found the large gulf shrimp at the market, I thought the coconut shrimp would work well with all these flavors.

Serves 4-6.

Click here for the recipe.