Stir-Fried Shrimp with Snow Peas and Red Bell Pepper in Hot and Sour Sauce
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Yield: 4 Servings Ready in 45 minutes
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|2 mediumgarlic cloves; 1 minced or pressed through garlic press, 1 thinly sliced|
|1 poundextra-large; (21-25) shrimp , peeled, deveined, and tails removed|
|1 tablespoonminced fresh ginger|
|3 tablespoonsvegetable oil|
|1/2 teaspoontable salt|
|1 teaspoonsoy sauce|
|3 tablespoonswhite vinegar|
|1 tablespoonAsian chili-garlic sauce|
|1 tablespoondry sherry or Shaoxing wine|
|2 teaspoonstoasted sesame oil|
|1 largeshallot; sliced thin (about 1/3 cup)|
|1/2 poundsnow peas or sugar snap peas; stems snapped off and strings removed|
|1 mediumred bell pepper; seeded and cut into 3/4-inch dice|
Stir-Fried Shrimp with Snow Peas and Red Bell Pepper in Hot and Sour Sauce Preparation
1. Combine minced garlic with shrimp, ginger, 1 tablespoon vegetable oil, and salt in medium bowl. Let shrimp marinate at room temperature 30 minutes.
2. 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.
3. 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, 1? to 2 minutes. Transfer vegetables to medium bowl.
4. 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 1? 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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