- 3 Tbsp reduced-sodium chicken broth
- 2 Tbsp balsamic vinegar
- 1 Tbsp low sodium soy sauce
- 1 tsp cornstarch
- 1 tsp sugar
- 1 tsp toasted sesame oil
- 2 Tbsp peanut oil, or vegetable oil
- 1 Tbsp minced garlic
- 1 Tbsp ginger root, minced
- 1/4 tsp crushed red pepper flakes
- 1 1/4 pound(s) uncooked shrimp, (large) peeled, deveined and patted dry
- 3 cup(s) uncooked sugar snap peas, strings removed
- 1/2 tsp table salt
- 1 item(s), medium uncooked bell pepper(s), red, diced
- 2 medium uncooked scallion(s), chopped
Combine broth, vinegar, soy sauce, cornstarch, sugar, and sesame oil in cup; set aside.
Heat wok or large skillet over high heat until drop of water sizzles. Swirl in peanut oil. Add garlic, ginger, and red pepper flakes and stir-fry 10 seconds. Add shrimp and cook, undisturbed, 1 minute, letting shrimp begin to sear. Stir-fry 30 seconds, until shrimp are lightly browned but not cooked through.
Add snap peas and salt. Stir-fry 30 seconds or just until combined. Add bell pepper and scallions. Stir broth mixture and add to wok. Stir-fry 1–2 minutes or until shrimp are just cooked and vegetables are crisp-tender.
Serving size: 1⅓ cups
- This Chinese classic is nicely spicy. If, however, you prefer a milder dish, you can reduce the amount of red pepper flakes to ⅛ teaspoon, or even omit them entirely.