· 1 pound extra-large shrimp (21-25 per pound), peeled and deveined (I bought frozen ones and then peeled them. They were already deveined)
· 2 teaspoons low-sodium soy sauce
· 2 teaspoons Chinese rice cooking wine (Note: I substituted 1 teaspoon rice vinegar, 1 teaspoon of chicken broth, and 1 teaspoon of coconut milk).
· 3 scallions, minced
· 3 garlic cloves, minced
· 1 T grated fresh ginger
· 5 teaspoons canola oil (used 1-2 teaspoons at a time)
· 2 red bell peppers, stemmed, seeded, and cut into matchsticks
· 1 recipe of Coconut Curry Sauce*
1. For the shrimp: Toss the shrimp in the soy sauce and rice vinegar mixture in a bowl and marinate for at least 10 minutes or up to 1 hour in the fridge.
2. For the stir-fry: Combine the scallions, garlic, ginger, and 1 teaspoon of oil in a bowl. Set aside.
3. Heat 2 teaspoons oil in 12-inch nonstick skillet over high heat until just smoking. Add the shrimp, break up any shrimp that stick together and cook until lightly browned on all sides but not fully cooked about 1½ minutes. Transfer to a bowl, cover, and set aside.
4. Add the remaining 2 teaspoons of oil to the skillet and return to high heat until shimmering. Add the bell peppers and cook until almost crisp-tender 2-3 minutes. Add the snow peas (I also added shredded carrots) and cook until the vegetables are crisp-tender, about 1 minute longer.
5. Clear the center of the skillet, add the garlic mixture and cook, mashing the mixture into the pan until fragrant 15-30 seconds. Stir it into the vegetables.
6. Return the shrimp, with any accumulated juice, to the skillet. Whisk the sauce to recombine, and then add to the skillet. Simmer, tossing constantly, until the shrimp are cooked through and the sauce has thickened 1-2 minutes. Serve over rice or quinoa. From The American’s Test Kitchen Healthy Family Cookbook.