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Categories:
shrimp garlic ginger salt snow sweet red bell peppers scallions garlic sugar rice vinegar ketchup cooking sherry chili garlic sesame oil soy sauce cornstarch
Viewed: 7 - Published at: 4 years agoIngredients
- 1 pound shrimp raw
- 1 clove garlic small, minced
- 1 inch ginger piece, minced
- 1/4 teaspoon salt
- 8 ounces snow pea pods
- 1 each sweet red bell peppers yellow, orange or red, largish diced
- 1/2 cup scallions, spring or green onions sliced
- 1 clove garlic large, chopped
- 1 1/2 tablespoons sugar
- 2 tablespoons rice vinegar
- 1 1/2 tablespoons ketchup
- 1 tablespoons cooking sherry or shaoxing (chinese cooking wine)
- 1 tablespoons chili garlic sauce
- 1/2 tablespoon sesame oil
- 1 teaspoon soy sauce, tamari
- 2 teaspoons cornstarch
Method
- In a medium bowl.
- Mix together the shrimp, garlic, ginger and salt.
- Set aside to brine for 20 minutes at room temperature.
- Meanwhile prepare the green onions, red pepper and garlic.
- Add the sugar, rice vinegar, ketchup, soy sauce, sesame oil, chili garlic sauce, sherry and cornstarch to a small bowl and whisk until combined.
- Heat 1 tablespoon of peanut of vegetable oil in a non-stick skillet over medium-high to high heat until the oil just starts to smoke.
- Add the snow peas, red bell pepper and garlic to the skillet and stir-fry (constantly stirring) for a couple of minutes until the veggies are slightly blistered and beginning to brown.
- Remove the veggies from the pan and set aside.
- Add another tablespoon of oil to the pan.
- Add the scallions and stir fry for 30 seconds.
- Reduce heat to medium-low and add the shrimp.
- Cook for 30 seconds to one minute.
- Then add the sauce and allow to poach for about two minutes until the sauce has thickened is more sticky and coats the shrimp.
- There will not be a lot of sauce.
- Add the vegetables.
- Toss to coat.
- Serve immediately over rice.
