Shrimp Oriental

2 tablespoons dark Oriental sesame oil
10 cloves garlic, smashed, peeled and quartered lengthwise
3 bunches scallions, white part cut in 1-inch pieces; greens cut across thinly to make 1 cup
3 medium-size red bell peppers, cut in 1/2-inch pieces
2 tablespoons cornstarch
3 tablespoons mirin (sweet Japanese wine)
¼ cup tamari sauce
¼ cup rice-wine vinegar
¼ cup peeled and grated fresh ginger
1 8-ounce can sliced water chestnuts, drained and rinsed
1 pound large shrimp, peeled and deveined
1 ounce dried shiitake mushrooms, stemmed and broken into 1/2-inch pieces
10 ounces fresh plum tomatoes, cored and cut in 1/2-inch pieces
2 bunches fresh coriander, leaves chopped
Hot pepper sauce to taste
Coarse salt to taste

Nutritional Information
- Nutritional analysis per serving (6 servings)
  219 calories; 5 grams fat; 0 grams saturated fat; 0 grams trans fat; 1 gram monounsaturated fat; 2 grams polyunsaturated fat; 22 grams carbohydrates; 4 grams dietary fiber; 6 grams sugars; 19 grams protein; 121 milligrams cholesterol; 772 milligrams sodium

6 servings

Combine oil, garlic and white parts of scallions in a 2 1/2-quart dish. Cook at 100 percent power in a 650- to 700-watt oven, uncovered, for 3 minutes.
Stir in bell peppers. Cook, uncovered, for 2 minutes.
While peppers are cooking, place cornstarch and mirin in a small bowl and mix well. Stir in tamari sauce, vinegar, ginger and water chestnuts. Reserve.
Remove dish from oven. Push vegetables toward the center of the dish and arrange shrimp around the vegetables. Place mushrooms over shrimp and vegetables. Place tomatoes over mushrooms. Pour cornstarch mixture over all. Cover tightly with a lid or microwave plastic wrap. Cook for 3 minutes 30 seconds. Prick plastic to release steam.
Uncover and stir in coriander and scallion greens. Re-cover and cook for 2 minutes. Prick plastic to release steam.
Remove from oven. Uncover and stir in pepper mixture and salt.