Shrimp and peppers take center stage in this simple but colorful stir-fry with lots of veggies. Serve over steamed rice or rice noodles.
Ingredients
- chicken broth: 0.5 cup
- low-sodium soy sauce: 0.25 cup
- rice wine vinegar: 2 Tbsp
- brown sugar: 1 Tbsp
- cornstarch: 1 Tbsp
- garlic powder: 0.5 tsp
- red pepper: 0.25 tsp (crushed)
- peanut oil: 2 Tbsp (divided)
- red bell pepper: 1 piece (cut into thin strips)
- yellow bell pepper: 1 piece (cut into thin strips)
- red onion, cut into 1/4-inch wedges: 1 piece
- ounces snow peas: 8 piece (trimmed)
- green onions: 6 piece (chopped)
- 1/2 pounds large shrimp: 1 piece (peeled and deveined)
Metric Conversion
Stages of cooking
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Whisk together chicken broth, soy sauce, rice wine vinegar, brown sugar, cornstarch, garlic powder, and crushed red pepper in a small bowl; set aside.
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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.
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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.
