This spin on the American-Chinese classic features delectable shrimp, bell pepper, and crunchy roasted peanuts covered in a savory and slightly (or very!) spicy sauce. So easy to prepare and ready in only 15 minutes!
Total Time
15min
4.8
4 Ratings
Author: Wok & Skillet
Servings:
4
Ingredients
Sauce
•
2
Tbsp
Rice Vinegar
•
2
Tbsp
Light Soy Sauce
•
2
tsp
Brown Sugar
•
1
tsp
Dark Soy Sauce
•
1
tsp
Sesame Oil
•
1
tsp
Corn Starch
Stir-Fry
•
2
Tbsp
Peanut Oil
•
8
Dried Chili Peppers
•
1
Green Bell Pepper
, chopped
•
1
piece
Fresh Ginger
, julienned, peeled
•
2
cloves
Garlic
, minced
•
1
lb
Shrimp
•
4
Tbsp
Dry Roasted Peanuts
•
1
stalk
Scallions
Cooking Instructions
1.
In a small bowl, prepare the sauce by combining the Rice Vinegar (2 Tbsp), Light Soy Sauce (2 Tbsp), Brown Sugar (2 tsp), Dark Soy Sauce (1 tsp), Sesame Oil (1 tsp), and Corn Starch (1 tsp). Set it aside.
2.
In a wok over medium heat, heat the Peanut Oil (2 Tbsp). Add the Dried Chili Peppers (8) and Green Bell Pepper (1) and stir-fry slowly, allowing the skin of the bell pepper to blister.
3.
Add the Fresh Ginger (1 piece) and Garlic (2 cloves) and stir-fry for about 20 seconds until aromatic.
4.
Add the Shrimp (1 lb), spreading them in a single layer. Cook the bottom side of the shrimp, then flip and stir-fry them for about 1 minute or until fully cooked.
5.
Add the Dry Roasted Peanuts (4 Tbsp) and stir in the sauce. When the sauce thickens, turn off the heat and toss in the Scallions (1 stalk).
6.
Transfer to a serving dish and serve with steamed rice. Enjoy!
Nutrition Per Serving
CALORIES
346
FAT
16.3 g
PROTEIN
30.5 g
CARBS
26.2 g
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