Why this recipe works: We started our stir-fried shrimp recipe by trading our wok for a large, shallow nonstick skillet. We gently parcooked a batch of shrimp (which we first marinated for better flavor and texture), removed them from the skillet, and then turned up the heat to sear the vegetables, sauté the aromatics, and finish stir-frying the shrimp with the sauce. For an assertive sauce, we whipped up a vinegar-based hot and sour sauce recipe and reduced it to a consistency that tightly adhered to the stir-fried shrimp
{(rater>id=100|name=Stir-fried Shrimp With Snow Peas And Red Bell Pepper In Hot And Sour Sauce|type=rate|headline=off)}
Preheat: ° | Yield: 4 servings | |
Prep: 0:00 | Wait: 0:00 | Cook: 0:00 |