Thai Shrimp

Source and licence

"Thai Shrimp" from the Wikibooks Cookbook (https://en.wikibooks.org/wiki/Cookbook:Thai_Shrimp, revision 4514125), by its contributors (https://en.wikibooks.org/w/index.php?title=Cookbook:Thai_Shrimp&action=history), licensed CC BY-SA 4.0 (https://creativecommons.org/licenses/by-sa/4.0/).

Read the original CC-BY-SA-4.0 Revision 4514125

What was changed: Reformatted by FoodByNation from the wiki page: ingredients and steps extracted, links and templates removed, diet notes detected from the ingredients. This adaptation is also licensed CC BY-SA 4.0.

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Ingredients

¼ cup soy sauce
2–3 tbsp Thai chili paste
2 tbsp rice wine vinegar
1 tbsp sugar
2 tsp cornstarch
2 tsp sesame oil
½ cup chicken broth
1 tbsp peanut oil
24 jumbo shrimp, peeled and deveined
¼ red bell pepper, julienned
¼ green bell pepper, julienned
2 tsp minced garlic
Salt, to taste
Pepper, to taste
1 tbsp toasted sesame seeds
Hot cooked rice or noodles (optional)

Method

Combine soy sauce, chili paste, vinegar, sugar, cornstarch, sesame oil and broth. Set aside.
Preheat a large sauté pan or wok over high heat. Add peanut oil and shrimp and stir-fry until shrimp is pink. Remove and keep warm.
Add bell pepper and garlic and stir-fry until bell pepper has taken on slight browning. Remove and keep warm.
Add liquid mixture to pan and bring to a boil. Cook until liquid has reduced to ¼ cup.
Add shrimp and vegetables back to pan and toss. Heat through.
Garnish with sesame seeds and serve immediately over rice or noodles.