Cookbook:Thai Shrimp

Ingredients

 * ¼ cup soy sauce
 * 2–3 tbsp Thai chili paste
 * 2 tbsp rice wine vinegar
 * 1 tbsp sugar
 * 2 tsp cornstarch
 * 2 tsp sesame oil
 * ½ cup chicken broth
 * 1 tbsp peanut oil
 * 24 jumbo shrimp, peeled and deveined
 * ¼ red bell pepper, julienned
 * ¼ green bell pepper, julienned
 * 2 tsp minced garlic
 * Salt, to taste
 * Pepper, to taste
 * 1 tbsp toasted sesame seeds
 * Hot cooked rice or noodles (optional)

Procedure

 * 1) Combine soy sauce, chili paste, vinegar, sugar, cornstarch, sesame oil and broth. Set aside.
 * 2) Preheat a large sauté pan or wok over high heat. Add peanut oil and shrimp and stir-fry until shrimp is pink. Remove and keep warm.
 * 3) Add bell pepper and garlic and stir-fry until bell pepper has taken on slight browning. Remove and keep warm.
 * 4) Add liquid mixture to pan and bring to a boil. Cook until liquid has reduced to ¼ cup.
 * 5) Add shrimp and vegetables back to pan and toss. Heat through.
 * 6) Garnish with sesame seeds and serve immediately over rice or noodles.

Notes, tips, and variations

 * If you're serving this to somebody with a peanut allergy, don't be worried. The allergens are in the protein part, not the fat part. However, steer clear of these peanut oils: Cold press and organic, which we wouldn't use anyways, because they have too low of a smoke point.