Asian-Inspired Shrimp with Garlic Sauce

Time to dive into my Asian flavors. Here's a stir-fry dish. The sticky rice recipe is coming Thursday.

1 pound peeled and deveined 16/20 shrimp

2 teaspoons soy sauce

2 teaspoons rice wine (or cane) vinegar

1 tablespoon finely minced garlic

1 tablespoon finely grated fresh ginger

Canola oil

2 bunches green onions, white bottoms, cut into 1-inch pieces

2 red bell peppers, cut into i-inch squares

2 bunches green onion tops, cut into 1-inch pieces

Hot pepper flakes (optional)

Garlic Sauce (recipes follows)

Toss shrimp with soy sauce and vinegar; set aside. Combine garlic, ginger, and 1 1/2 teaspoons canola oil; set aside.

In a 12-inch nonstick skillet, heat 2 teaspoons canola oil over high heat until smoking. Add the shrimp all at once and cook, stirring, until curled and browning, about 2 minutes; transfer to a clean bowl and set aside.

Wipe skillet clean; add 1 1/2 teaspoons canola oil and cook until oil is shimmering but not smoking. Add the onions and sauté until tender, about 1 minute. Add another 1 1/2 teaspoons canola oil to the pan, stir in the bell peppers and sauté until just beginning to soften, about 2 minutes. Push ingredients to sides of the pan and add the garlic/ginger mixture. Flatten with a spatula and fry until fragrant, about 45 seconds. Take care not to burn. Stir skillet to combine all ingredients; add the green onion tops and shrimp and stir to combine. Add hot pepper flakes to taste and Garlic sauce; combine thoroughly; serve at once over sticky rice.

Garlic Sauce

1 1/2 teaspoons cornstarch

1/4 cup chicken broth

1 1/2 teaspoons minced garlic

1/4 cup rice wine (or cane) vinegar

2 tablespoons soy sauce

1/2 teaspoon toasted sesame oil

1/2 teaspoon honey

In a small jar with a lid, whisk together cornstarch and chicken broth, taking care to remove all lumps. Add remaining ingredients; cap tightly and shake to combine. Reserve until needed; make sure to shake thoroughly before adding to a dish.

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Enjoy!!!

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