Stir-Fried Shrimp with Snow Peas and Red Bell Pepper in Hot and Sour Sauce

Name: Stir-Fried Shrimp with Snow Peas and Red Bell Pepper in Hot and Sour Sauce
Yield: Serves 4
Cuisine: Asia, Chinese
Ingredients: 2 medium, garlic cloves, 1 minced or pressed through garlic press, 1 thinly sliced; 1 pound, extra-large (21-25) shrimp, peeled, deveined, and tails removed; 1 tablespoon, minced fresh ginger; 3 tablespoons, vegetable oil; 1/2 teaspoon, table salt; 1 teaspoon, soy sauce; 3 tablespoons, sugar; 3 tablespoons, white vinegar; 1 tablespoon, Asian chili-garlic sauce; 1 tablespoon, dry sherry or Shaoxing wine; 2 teaspoons, toasted sesame oil; 1 tablespoon, ketchup; 2 teaspoons, cornstarch; 1 large, shallot, sliced thin (about 1/3 cup); 1/2 pound, snow peas or sugar snap peas, stems snapped off and strings removed; 1 medium, red bell pepper, seeded and cut into 3/4-inch dice

Main Courses
Asia
Chinese
Fruits & Vegetables
Vegetables
Fish & Seafood
Weeknight
Cook's Extras

Appears in Cook's Illustrated July/August 2010, America's Test Kitchen TV

This shrimp stir-fry features juicy shrimp in a sweet, sour, and spicy sauce.

SERVES 4

TIME 40 minutes, plus 30 minutes marinating

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