Instant Pot Hibachi Shrimp

littlesunnykitchen.com

Spanishpeanut

subheading: For the sauce:

½ cup soy sauce

2 tbsp white vinegar or apple cider vinegar

1 tbsp ginger grated

2 cloves garlic minced

1 tbsp granulated sugar

¼ tsp white pepper or black pepper

subheading: For the shrimp and vegetables:

25 oz 700 grams jumbo shrimp frozen or raw

2 zucchinis sliced in rounds then halved (thick slices)

1 yellow onion diced

6 chestnut mushrooms sliced

subheading: To Garnish:

green onion chopped

sesame seeds toasted

subheading: For the slurry:

1 tbsp corn starch

1 tbsp water

Directions at littlesunnykitchen.com

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