Stir-Fried Shrimp with Onion, Bell Peppers, and Cumin starts with tossing the shrimp with a little salt and sugar and letting them sit for 30 minutes. This not only seasons the shrimp but also helps them retain moisture during cooking. When the shrimp are almost ready, we quickly stir-fry the vegetables and set them aside. Then, rather than cook the shrimp over high heat as most recipes call for, we add the sauce to a skillet and poach the shrimp gently in the liquid, covered, to ensure that they stay moist. We serve the stir-fry with Steamed White Rice, which is soft enough to soak up savory sauces, yet sticky enough to pick up with chopsticks. Rinsing the grains removes some of their surface starch and starting them in boiling water provides enough agitation to release the remaining starch, resulting in just the right amount of stickiness.
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