I love that the shrimp and bell pepper pieces are the same size. The green onions add a nice pop of color.
Recipe byTessa Arias
3/4cuplow-sodium chicken broth
2teaspoonsChinese black vinegar or plain rice vinegar
2teaspoonstoasted sesame oil
1poundlarge shrimp, peeled and deveined
1tablespoondry sherry or Chinese rice cooking wine
3garlic cloves, minced
2teaspoonsgrated fresh ginger
1 1/2teaspoonsdried red pepper flakes
1red bell pepper, stemmed, seeded, and cut into 1/2-inch pieces
3green onions, sliced thin
For the sauce:
Whisk all ingredients together in large liquid measuring cup or small bowl. Set aside.
For the shrimp:
Toss shrimp with sherry and soy sauce and let marinate at room temperature for 10 minutes. Meanwhile, mix garlic, ginger, and 1 tablespoon vegetable oil in a small bowl. Combine peanuts and red pepper flakes in a second small bowl and set aside.
Heat 1 tablespoon vegetable oil in a 12-inch skillet over high heat until just smoking. Add shrimp and cook, stirring about every 10 seconds, until barely opaque, 30-40 seconds. Add peanuts and pepper flakes and cook until shrimp are almost completely opaque and peanuts have darkened slightly, 30-40 seconds longer. Transfer mixture to a clean bowl and set aside.
Add remaining 1 tablespoons vegetable oil to skillet and return to high heat until just smoking. Add bell pepper and cook, stirring, until slightly softened, about 45 seconds. Clear center of skillet and add garlic mixture, cooking until fragrant, about 15 seconds. Stir garlic mixture into peppers to combine.
Whisk sauce to recombine then add to skillet along with reserved shrimp, peanuts, and pepper flakes. Cook, stirring and scraping up any browned bits, until sauce has thickened to syrupy consistency, about 45 seconds. Add green onions and serve immediately with rice, noodles, or quinoa.