Stir-Fried Shrimp with Snow Peas and Red Bell Pepper in Hot and Sour Sauce
What You Will Need
Ingredients
- 1 lb shrimp (21-25 extra-large) peeled, deveined, and tails removed
- 2 Tbsp. vegetable oil
- 1 cloves garlic (1 thinly sliced)
- 1 large shallot, sliced thin(about 1/2 cup)
- 1/2 lb 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
Marinade
- 1 cloves garlic (minced or pressed through garlic press)
- 1 Tbsp. ginger, minced
- 1 Tbsp. vegetable oil
- 1/2 tsp. salt
Seasoning
- 1 tsp. Lee Kum Kee Soy Sauce
- 3 Tbsp. sugar
- 3 Tbsp. white vinegar
- 1 Tbsp. Lee Kum Kee Chili Garlic Sauce
- 1 Tbsp. Dry sherry or Shaoxing wine
- 2 tsp. Lee Kum kee Pure Sesame Oil
- 1 Tbsp. ketchup
- 2 tsp. cornstarch
Made with
Lee Kum Kee products
How to make it
In a medium bowl, mix together shrimp, minced garlic, ginger, 1 Tbsp. vegetable oil, and salt. Let shrimp marinate at room temperature for 30 minutes.
In a small bowl, whisk together soy sauce, sugar, vinegar, chili garlic sauce, sherry, sesame oil, ketchup and cornstarch. In second small bowl, combine sliced garlic with shallot.
Heat 1 Tbsp. oil in 12-inch nonstick skillet over high heat until just smoking. Sauté snow peas and bell pepper until vegetables begin to brown, 1-2 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 slightly pink, 1-2 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.
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