Shrimp & Vegetable Saute, Chinese Style

Name: Shrimp and Vegetable Saute, Chinese Style
Yield: 4
Cuisine: Asian
Ingredients: anchovy paste; soy sauce, tamari; sugar; chicken broth; red pepper flakes; vegetable oil; sesame oil; sweet red bell peppers; scallions, spring or green onions; shrimp; garlic; green peas; mint leaves; basil

Submitted by jhp1

YIELD

4 servings

PREP

25 min

COOK

5 min

READY

30 min

Ingredients

TEASPOON ANCHOVY PASTE *

TABLESPOON SOY SAUCE, TAMARI

TEASPOON SUGAR

CUP CHICKEN BROTH

X RED PEPPER FLAKES *

TABLESPOON VEGETABLE OIL

TABLESPOON SESAME OIL

CUP SWEET RED BELL PEPPERS
seeded , cut into 1 inch squares

EACH SCALLIONS, SPRING OR GREEN ONIONS
whites thinly sliced, greens cut into rounds, kept separate

POUND SHRIMP
peeled, deveined, halved

CLOVE GARLIC
minced

CUP GREEN PEAS
frozen, thawed

CUP MINT LEAVES
chiffonade of *

CUP BASIL *

Directions

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 sauté, stirring continuously for one minute.

Add shrimp and sauté for another minute.

Add garlic and sauté 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.