Ingredients
The following ingredients have 5 Servings
- 1 pound large shrimp (peeled, deveined, tails off)
- 1/4 cup low sodium soy sauce
- 1/4 cup Japanese sweet rice wine/mirin ((may sub dry sherry))
- 1/4 cup rice vinegar
- 2 tablespoons hoisin sauce
- 1 tablespoon brown sugar
- 2-3 tablespoons red chili paste*
- 1 teaspoon sesame oil
- 1/2 teaspoon pepper
- 1/4 cup water
- 1 tablespoon cornstarch
- 1 cup salted dry roasted peanuts
- 1 tablespoon olive oil
- 2 bell peppers, chopped ( (any combo of colors))
- 1/2 onion, chopped
- 2 teaspoons freshly grated ginger
- 4-6 garlic cloves, minced
Instruction
- In a medium bowl, whisk together marinade/sauce ingredients EXCEPT water, and cornstarch. Add 1/3 cup of the marinade/sauce to a large freezer bag with shrimp. Let marinate at room temperature while you prep your veggies, or up to 30 minutes. To the remaining sauce, whisk in 1/4 cup water and cornstarch.
- Meanwhile, in a large skillet, dry roast peanuts until golden, tossing occasionally, approximately 3 minutes. Set aside.
- Heat 1 tablespoon olive oil in a large nonstick skillet over medium high heat. Once hot, add onion and sauté 3 minutes. Add bell peppers, garlic and ginger and continue to stir fry 2 additional minutes.
- Add shrimp and stir fry just until opaque, about 2-3 minutes (don't overcook!). Add reserved sauce to skillet and simmer until sauce thickens, approximately 1-2 minutes. Taste and season with additional salt and/or pepper, red chili paste for spicier or sugar for sweeter if desired.
- Garnish individual servings with peanuts and optional green onions. Serve with rice.
