Preparation:
Preparation time: 20 mins
Cooking time: 8 mins
Serving: 4
Ingredients:
Sauce:
- 1/2 cup chicken broth
- 1/4 cup low-sodium soy sauce
- 2 tablespoons rice wine vinegar
- 1 tablespoon brown sugar
- 1 tablespoon cornstarch
- 1/2 teaspoon garlic powder
- 1/4 teaspoon crushed red pepper
Stir-Fry:
- 2 tablespoons peanut oil, divided
- 1 red bell pepper, cut into thin strips
- 1 yellow bell pepper, cut into thin strips
- 1 red onion, cut into 1/4-inch wedges
- 8 ounces snow peas, trimmed
- 6 green onions, chopped
- 1 1/2 pounds large shrimp, peeled and deveined
Instructions:
- Whisk together chicken broth, soy sauce, rice wine vinegar, brown sugar, cornstarch, garlic powder, and crushed red pepper in a small bowl; set aside.
- Heat 1 tablespoon oil in a large wok or skillet over high heat. Add red pepper, yellow pepper, red onion, snow peas, and green onion, and saute until vegetables are crisp-tender, 3 to 4 minutes. Remove vegetables to a large bowl.
- Lower heat to medium-high and add remaining 1 tablespoon oil. Cook shrimp for 2 minutes, flipping over halfway through. Return vegetables to the wok. Stir sauce and pour over shrimp and vegetables; stir constantly until sauce comes to a simmer and thickens, about 1 to 2 minutes.