Sizzling Thai Red Pepper Shrimp Stir-Fry

Ingredients

Localized ingredient list prepared for quick scanning.

• 1 lb medium shrimp, peeled and deveined
• 1 red bell pepper, diced
• 6 garlic cloves, minced
• 1 teaspoon fish sauce
• 1 teaspoon sambal oelek
• 1/2 cup chicken stock
• 1 teaspoon cornstarch
• 1 tablespoon oil

Method

Follow the steps in order for the best result.

1. Before you begin cooking, ensure all your ingredients are prepped and measured out into individual bowls for easy access. In a separate small bowl, whisk together the cornstarch and chicken stock until smooth. This mixture will thicken the sauce later.
2. Heat a wok or large skillet over high heat until it's very hot.
3. Add the oil to the heated wok. Once the oil is shimmering, add the diced red bell pepper and stir-fry for approximately 1 minute, until slightly softened.
4. Introduce the minced garlic to the wok and stir-fry for about 30 seconds, being careful not to burn it. The garlic should become fragrant.
5. Add the shrimp to the wok and stir-fry until they turn pink and curl up, which should take around 3 minutes. Be careful not to overcook them.
6. Pour in the fish sauce and sambal oelek. Stir-fry for approximately 10 seconds to coat the shrimp and vegetables evenly.
7. Give the chicken stock and cornstarch mixture a quick stir to ensure the cornstarch hasn't settled. Pour the mixture into the wok and mix thoroughly with the other ingredients.
8. Allow the sauce to boil for 1-2 minutes, or until it thickens to your desired consistency. Keep stirring to prevent sticking.
9. Serve the Thai Red Pepper Shrimp hot over a bed of brown rice for a complete and satisfying meal.