Shrimp And Vegetable Saute, Chinese Style

Recipe Ingredients

1 teaspoon	5ml	Anchovy paste
1 tablespoon	15ml	Soy sauce
1 teaspoon	5ml	Sugar
1/4 cup	59ml	Chicken broth
		Dried red pepper flakes
1 tablespoon	15ml	Vegetable oil
1 tablespoon	15ml	Sesame oil
1 cup	237ml	Seeded, 1"-square-cut red bell peppers
1		Scallion - whites sliced thin,
		Greens cut rounds, kept separate
1 lb	454g / 16oz	Deveined peeled shrimp - halved
1		Garlic clove - minced
1 cup	237ml	Frozen peas - thawed
1/4 cup	10g / 0.4oz	Chiffonade of mint leaves
1/4 cup	10g / 0.4oz	Chiffonade of basil leaves

Recipe Instructions

Whisk anchovy paste, soy sauce, sugar, broth and season with red pepper flakes. In a large skillet or wok, heat the vegetable and sesame oils. Add peppers and scallion whites and stir-fry or saute, stirring continuously for one minute. Add shrimp and saute for another minute. Add garlic and saute for 15 seconds until you get a good whiff of its aroma.

Add liquid ingredients and peas, half of mint and basil leaves and simmer for a minute or two just until the shrimp are cooked through and the vegetables are tender but still crisp.

Taste and season and transfer to a bowl; serve over rice, garnish with remaining mint, basil and green scallions rounds.

This recipe yields 2 servings.

Source:
COOKING MONDAY TO FRIDAY with Michele Urvater - From the TV FOOD NETWORK - (Show # MF-6657)

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