Stir-Fried Shrimp with Onion, Bell Peppers, and Cumin

Name: Stir-Fried Shrimp with Onion, Bell Peppers, and Cumin
Cuisine: Asian
Ingredients: 1 pound, extra-large (21-25) shrimp, peeled, deveined, and tails removed; 2 teaspoons, sugar; 1/2 teaspoon, salt; 2 teaspoons, cumin seeds; 1 1/2 teaspoons, Sichuan peppercorns; 1/3 cup plus 2 tablespoons, dry sherry; 2 tablespoons, soy sauce; 1 teaspoon, sherry vinegar; 2 teaspoons, cornstarch; 2 tablespoons, vegetable oil; 2 , garlic cloves, minced; 1/8 teaspoon, red pepper flakes; 1 , red onion, halved and sliced thin; 3 large, bell peppers (2 red and 1 green), stemmed, seeded, and cut into 1-inch by 3-inch strips; 2 tablespoons, coarsely chopped fresh cilantro

Main Courses
Asian
Fish & Seafood
Weeknight

By Andrea Geary ･ Appears in Cook's Illustrated May/June 2017

The key to preserving the moisture of the shrimp in this stir-fry recipe is to not stir-fry them at all.

SERVES 4

TIME 45 minutes, plus 30 minutes resting

Stir-Fried Shrimp with Onion, Bell Peppers, and Cumin

Why This Recipe Works

This is a members' feature.