Ingredients

• 1 can (4 1/4 oz.) Geisha® Tiny Shrimp drained,
• 1 can (4 oz.) Geisha® Mushrooms drained, sliced
• 1/2 Tbsp. olive oil
• 1 clove garlic, chopped
• 3 1/2 cups water
• 2 Tbsp. lemon juice
• 2 small green chilies, sliced
• 2 Tbsp. ground ginger
• coriander leaves

Preparation

1. Heat the oil in a saucepan or wok and fry the garlic until soft but not brown.
2. Add the Tiny Shrimp and stir-fry for 5 minutes. cool a little. Add the water and Mushrooms. Bring to a boil and simmer for 10 minutes.
3. Add the lemon juice. cover, and cook gently for another 10 minutes.
4. Add the chilies and ginger. Remove from heat. Sprinkle with coriander leaves before serving.