Name: Stir-Fried Shrimp with Snow Peas and Red Bell Pepper in Hot and Sour Sauce
Total time: 1 h 10 min
Yield: Serves 4
Cuisine: Chinese, Asia
Ingredients: 2 medium garlic cloves, 1 minced or pressed through garlic press, 1 thinly sliced; 1 pound extra-large (21-25) shrimp, peeled, deveined, and tails removed; 1 tablespoon minced fresh ginger; 3 tablespoons vegetable oil; 1/2 teaspoon table salt; 1 teaspoon soy sauce; 3 tablespoons sugar; 3 tablespoons white vinegar; 1 tablespoon Asian chili-garlic sauce; 1 tablespoon dry sherry or Shaoxing wine; 2 teaspoons toasted sesame oil; 1 tablespoon ketchup; 2 teaspoons cornstarch; 1 large shallot, sliced thin (about 1/3 cup); 1/2 pound snow peas or sugar snap peas, stems snapped off and strings removed; 1 medium red bell pepper, seeded and cut into 3/4-inch dice

Stir-Fried Shrimp with Snow Peas and Red Bell Pepper in Hot and Sour Sauce

Published on May 1, 2012

Time

40 minutes, plus 30 minutes marinating

Yield

Serves 4

Stir-Fried Shrimp with Snow Peas and Red Bell Pepper in Hot and Sour Sauce

Ingredients

2 medium garlic cloves, 1 minced or pressed through garlic press, 1 thinly sliced1 pound extra-large (21-25) shrimp, peeled, deveined, and tails removed1 tablespoon minced fresh ginger3 tablespoons vegetable oil½ teaspoon table salt1 teaspoon soy sauce3 tablespoons sugar3 tablespoons white vinegar1 tablespoon Asian chili-garlic sauce1 tablespoon dry sherry or Shaoxing wine2 teaspoons toasted sesame oil1 tablespoon ketchup2 teaspoons cornstarch1 large shallot, sliced thin (about ⅓ cup)½ pound snow peas or sugar snap peas, stems snapped off and strings removed1 medium red bell pepper, seeded and cut into ¾-inch dice

Before You Begin

Serve this stir-fry with steamed white rice.

Instructions

Combine minced garlic with shrimp, ginger, 1 tablespoon vegetable oil, and salt in medium bowl. Let shrimp marinate at room temperature 30 minutes.

Meanwhile, whisk soy sauce, sugar, vinegar, chili-garlic sauce, sherry, sesame oil, ketchup, and cornstarch in small bowl. Combine sliced garlic with shallot in second small bowl.

Heat 1 tablespoon 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, 1½ to 2 minutes. Transfer vegetables to medium bowl.

Add remaining tablespoon oil to now-empty skillet and heat until just smoking. Add garlic-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 1½ minutes. Whisk soy sauce mixture 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.