Ingredients:
1 1/2 lbs uncooked large shrimp, peeled and deveined
2 tablespoons dry sherry
1 1/2-2 tablespoons fresh minced ginger
1 tablespoon fresh minced garlic
1/2-1 teaspoon crushed red pepper flakes
1/2 cup chicken broth
2 teaspoons cornstarch
1 1/2 tablespoons soy sauce
1 tablespoon asian chili-garlic sauce
1 teaspoon sugar
2 tablespoons peanut oil
1 red bell peppers, cut into 1-inch pieces
7 green onions, cut into about 1-inch pieces
Directions:
In a bowl toss shrimp with sherry, ginger, garlic and red pepper flakes; cover and refrigerate for 30 minutes.
In a small bowl, combine cornstarch and broth; whisk to dissolve the cornstarch; set aside.
In another small bowl combine soy sauce, chili-garlic sauce and sugar; set aside.
Heat 2 tablespoons peanut oil a wok or large heavy frypan.
Add in the red bell pepper and stir-fry until crisp-tender (about 4 minutes).
Add in the shrimp (coated with marinade) and stir-fry for 2 minutes.
Add in green onions; stir-fry for about 30 seconds.
Add in soy sauce mixture, and the cornstarch/broth mixture; cook until thickened (about 1 minute).
Transfer to a bowl and serve with rice.
Servings: 4
Time preparation: 35 min.
Time total: 43 min.