Stir-Fried Shrimp with Snow Peas and Red Bell Pepper in Hot and Sour Sauce
(from Bethany’s recipe box)
Serves 4
Serve this stir-fry with steamed white rice.
Source: America’s Test Kitchen
Categories: Fish and Seafood
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
Directions
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Combine minced garlic with shrimp, ginger, 1 tablespoon vegetable oil, and salt in medium bowl. Let shrimp marinate at room temperature 30 minutes.
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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.
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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.
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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.