¼ cup soy sauce
2–3 tbsp Thai chili paste
2 tbsp rice wine vinegar
1 tbsp sugar
2 tsp cornstarch
2 tsp sesame oil
½ cup chicken broth
1 tbsp peanut oil
24 jumbo shrimp, peeled and deveined
¼ red bell pepper, julienned
¼ green bell pepper, julienned
2 tsp minced garlic
Salt, to taste
Pepper, to taste
1 tbsp toasted sesame seeds
Hot cooked rice or noodles (optional)
Combine soy sauce, chili paste, vinegar, sugar, cornstarch, sesame oil and broth. Set aside.
Preheat a large sauté pan or wok over high heat. Add peanut oil and shrimp and stir-fry until shrimp is pink. Remove and keep warm.
Add bell pepper and garlic and stir-fry until bell pepper has taken on slight browning. Remove and keep warm.
Add liquid mixture to pan and bring to a boil. Cook until liquid has reduced to ¼ cup.
Add shrimp and vegetables back to pan and toss. Heat through.
Garnish with sesame seeds and serve immediately over rice or noodles.
- •If you're serving this to somebody with a peanut allergy, don't be worried. The allergens are in the protein part, not the fat part. However, steer clear of these peanut oils: Cold press and organic, which we wouldn't use anyways, because they have too low of a smoke point.