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

By maritza1211

Ingredients

• 2 garlic cloves
• 1 Pound extra-large (21/25) shrimp *
• 1 Tablespoon minced fresh ginger
• 3 Tablespoons vegetable oil or peanut 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
• 2 Teaspoons toasted sesame oil
• 1 Tablespoon ketchup
• 2 Teaspoons cornstarch
• 1 Large shallot
• 8 Ounces snow peas or sugar snap peas
• 1 red bell pepper

Details

Preparation time 45mins
Cooking time 60mins
Adapted from onlinecookingschool.com

Preparation

Step 1

Prepare Ingredients

1. Peel 2 garlic cloves.
2. Mince 1 clove. Thinly slice remaining garlic clove.
3. Peel, devein, and remove tails from 1 pound extra-large shrimp.
4. Peel and mince enough fresh ginger to yield 1 tablespoon.
5. Peel and thinly slice 1 large shallot.
6. Stem and string 8 ounces snow peas.
7. Stem and seed 1 red bell pepper and cut into 3/4-inch dice.

Marinate Shrimp

8. Combine minced garlic with shrimp, ginger, 1 tablespoon vegetable oil, and 1/2 teaspoon salt in medium bowl.
9. Let shrimp marinate at room temperature 30 minutes.

Combine Sauce

10. Whisk 1 teaspoon soy sauce, 3 tablespoons sugar, 3 tablespoons white vinegar, 1 tablespoon chili-garlic sauce, 1 tablespoon sherry, and 2 teaspoons sesame oil in medium bowl.
11. Stir in 1 tablespoon ketchup and 2 teaspoons cornstarch.

Combine Aromatics

12. Combine sliced garlic with shallot in second small bowl.

Cook Vegetables

13. Heat 1 tablespoon vegetable oil in 12-inch nonstick skillet over high heat until just smoking.
14. Add snow peas and bell pepper and cook, stirring frequently, until vegetables begin to brown, 1 1/2 to 2 minutes.
15. Transfer vegetables to medium bowl.

Cook Shrimp

16. Add remaining 1 tablespoon oil to now-empty skillet and heat until just smoking.
17. Add garlic-shallot mixture and cook, stirring frequently, until just beginning to brown, about 30 seconds.
18. Add shrimp and reduce heat to medium-low.
19. Cook, stirring frequently, until shrimp are light pink on both sides, 1 to 1 1/2 minutes.

Finish and Serve

20. Whisk sauce mixture to recombine and add to skillet.
21. Return to high heat and cook, stirring constantly, until sauce is thickened and shrimp are cooked through, 1 to 2 minutes.
22. Return vegetables to skillet, toss to combine, and serve.