Stir-Fried Shrimp With Snow Peas And Red Bell Pepper In Hot And Sour Sauce

Ingredients

SAUCE
3 tablespoons sugar
3 tablespoons white vinegar
1 tablespoon Asian chili-garlic sauce
1 tablespoon dry sherry or Chinese rice cooking wine
1 tablespoon ketchup
2 teaspoons toasted sesame oil
2 teaspoons cornstarch
1 teaspoon soy sauce
SHRIMP STIR-FRY
1 pound extra-large shrimp (21 to 25 per pound), peeled, deveined, and tails removed
3 tablespoons vegetable oil
1 tablespoon grated fresh ginger
2 garlic cloves, 1 minced, 1 sliced thin
1⁄2 teaspoon salt
1 large shallot, sliced thin
8 ounces snow peas or sugar snap peas, stems and strings removed
1 red bell pepper, stemmed, seeded, and cut into 3⁄4-inch pieces

Instructions

FOR THE SAUCE: Whisk all ingredients together in small bowl and set aside.
FOR THE STIR-FRY: Combine shrimp with 1 tablespoon vegetable oil, ginger, minced garlic, and salt in medium bowl. Let shrimp marinate at room temperature 30 minutes.
Combine sliced garlic with shallot in small bowl. Heat 1 tablespoon vegetable oil in 12-inch nonstick skillet over high heat until just smoking. Add snow peas and bell pepper and cook, stirring frequently, until vegetables begin to brown, 1-1⁄2 to 2 minutes. Transfer vegetables to medium bowl.
Heat remaining 1 tablespoon vegetable oil over high heat until just smoking. Add shallot mixture and cook, stirring frequently, until just beginning to brown, about 30 seconds. Add shrimp, reduce heat to medium-low, and cook, stirring frequently, until shrimp are light pink on both sides, 1 to 1-1⁄2 minutes. Stir sauce to recombine and add to skillet; return to high heat and cook, stirring constantly, until sauce is thickened and shrimp are cooked through, 1 to 2 minutes. Return vegetables to skillet, toss to combine, and serve.

Stir-Fried Shrimp With Snow Peas And Red Bell Pepper In Hot And Sour Sauce

Ingredients

Instructions

Tags

Hi There!