34
STIR-FRIED SHRIMP WITH CHILIES,
BELL PEPPERS, AND PEANUTS
Serves:
4
Prep Time:
15 minutes
Cook Time:
10 minutes, not including rice
1/4 cup oyster sauce
1 tbs. unseasoned rice vinegar
1 tsp. Thai or Vietnamese fish sauce (nam pla or nuoc cham)
1 tsp. toasted sesame oil
2 tbs. canola oil
1 small yellow onion, thickly sliced
1/2 large red bell pepper, cored, cut into about 1/3-inch-wide strips
1/2 large green bell pepper, cored, cut into about 1/3-inch-wide strips
1 small fresh red or green chile, thinly sliced into rings
3 garlic cloves, finely chopped
1 shallot, finely chopped
2 tbs. peeled finely chopped fresh ginger
12 oz. peeled deveined jumbo shrimp (16 to 20 per lb.), with tails intact
1/2 cup coarsely chopped unsalted roasted peanuts
1 cup fresh Thai basil leaves or regular basil leaves
2 scallions, white and green parts, thinly sliced
Cooked rice, for serving
INGREDIENTS
1.
In small bowl, mix oyster sauce, vinegar, fish sauce, and sesame oil and set aside.
2.
Heat the Electric Skillet to HIGH heat on dial setting. Add canola oil and swirl to
coat inside of skillet. Add onion and bell peppers and stir-fry for 3 minutes, or
until onion begins to soften. Add chile, garlic, shallot, and ginger and stir-fry for
15 seconds, or until fragrant.
3.
Add shrimp and stir-fry for 2 minutes, or until they begin to turn opaque. Add
reserved sauce and peanuts and stir-fry for 1 minute, or until shrimp are just pink
and cooked through. Stir in basil leaves. Season to taste with salt.
4.
Transfer stir-fry to a platter. Sprinkle with scallions and serve immediately with
rice.
METHOD
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