Stir-Fried Shrimp with Snow Peas and Red Bell Pepper in Hot and Sour Sauce
By America's Test KitchenPublished on May 1, 2012
Time
40 minutes, plus 30 minutes marinating
Yield
Serves 4
Ingredients
2 medium garlic cloves, 1 minced or pressed through garlic press, 1 thinly sliced1 pound extra-large (21-25) shrimp, peeled, deveined, and tails removed1 tablespoon minced fresh ginger 3 tablespoons vegetable oil ½ teaspoon table salt 1 teaspoon soy sauce 3 tablespoons sugar 3 tablespoons white vinegar 1 tablespoon Asian chili-garlic sauce 1 tablespoon dry sherry or Shaoxing wine2 teaspoons toasted sesame oil 1 tablespoon ketchup 2 teaspoons cornstarch 1 large shallot, sliced thin (about ⅓ cup)½ pound snow peas or sugar snap peas, stems snapped off and strings removed1 medium red bell pepper, seeded and cut into ¾-inch dice
Before You Begin
Serve this stir-fry with steamed white rice.
Instructions
- Combine minced garlic with shrimp, ginger, 1 tablespoon vegetable oil, and salt in medium bowl. Let shrimp marinate at room temperature 30 minutes.
- 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.
- 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, 1½ to 2 minutes. Transfer vegetables to medium bowl.
- 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 1½ 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.
Stir-Fried Shrimp with Snow Peas and Red Bell Pepper in Hot and Sour Sauce
Time
40 minutes, plus 30 minutes marinatingYield
Serves 4Ingredients
2 medium garlic cloves, 1 minced or pressed through garlic press, 1 thinly sliced
1 pound extra-large (21-25) shrimp, peeled, deveined, and tails removed
1 tablespoon minced fresh ginger
3 tablespoons vegetable oil
½ teaspoon table salt
1 teaspoon soy sauce
3 tablespoons sugar
3 tablespoons white vinegar
1 tablespoon Asian chili-garlic sauce
1 tablespoon dry sherry or Shaoxing wine
2 teaspoons toasted sesame oil
1 tablespoon ketchup
2 teaspoons cornstarch
1 large shallot, sliced thin (about ⅓ cup)
½ pound snow peas or sugar snap peas, stems snapped off and strings removed
1 medium red bell pepper, seeded and cut into ¾-inch dice
Test Kitchen Techniques
Ingredients
2 medium garlic cloves, 1 minced or pressed through garlic press, 1 thinly sliced
1 pound extra-large (21-25) shrimp, peeled, deveined, and tails removed
1 tablespoon minced fresh ginger
3 tablespoons vegetable oil
½ teaspoon table salt
1 teaspoon soy sauce
3 tablespoons sugar
3 tablespoons white vinegar
1 tablespoon Asian chili-garlic sauce
1 tablespoon dry sherry or Shaoxing wine
2 teaspoons toasted sesame oil
1 tablespoon ketchup
2 teaspoons cornstarch
1 large shallot, sliced thin (about ⅓ cup)
½ pound snow peas or sugar snap peas, stems snapped off and strings removed
1 medium red bell pepper, seeded and cut into ¾-inch dice
Test Kitchen Techniques
Ingredients
2 medium garlic cloves, 1 minced or pressed through garlic press, 1 thinly sliced
1 pound extra-large (21-25) shrimp, peeled, deveined, and tails removed
1 tablespoon minced fresh ginger
3 tablespoons vegetable oil
½ teaspoon table salt
1 teaspoon soy sauce
3 tablespoons sugar
3 tablespoons white vinegar
1 tablespoon Asian chili-garlic sauce
1 tablespoon dry sherry or Shaoxing wine
2 teaspoons toasted sesame oil
1 tablespoon ketchup
2 teaspoons cornstarch
1 large shallot, sliced thin (about ⅓ cup)
½ pound snow peas or sugar snap peas, stems snapped off and strings removed
1 medium red bell pepper, seeded and cut into ¾-inch dice
Test Kitchen Techniques
Why This Recipe Works
We started our stir-fried shrimp recipe by marinating the shrimp for better flavor and texture. After searing the vegetables, we sautéed the aromatics and then stir-fried the shrimp before mixing in the sauce. For an assertive sauce, we whipped up an intense garlic mixture and reduced it to a consistency that tightly adhered to the stir-fried shrimp.
Before You Begin
Serve this stir-fry with steamed white rice.
Instructions
- Combine minced garlic with shrimp, ginger, 1 tablespoon vegetable oil, and salt in medium bowl. Let shrimp marinate at room temperature 30 minutes.
- 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.
- 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, 1½ to 2 minutes. Transfer vegetables to medium bowl.
- 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 1½ 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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