NO PHOTO
Ingredients
ScaleNo serving count in the source — scale by factor
- soy sauce1/4 cup
- Thai chili paste2–3 tbsp
- rice vinegar2 tbsp
- sugar1 tbsp
- cornstarch2 tsp
- sesame seed oil2 tsp
- chicken stock1/2 cup
- peanut oil1 tbsp
- jumbo shrimp, peeled and deveined24
- red pepper, julienned1/4
- green pepper, julienned1/4
- garlic, minced2 tsp
- salt, to taste
- pepper, to taste
- sesame seed, toasted1 tbsp
- cooked rice or noodles, hot; optional
Quantities are auto-calculated from the original recipe as a guide. Items without numbers (e.g. “to taste”) are not changed.
Method 6 steps
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.
