Ingredients with Measurements:
- 1 lb. of large shrimp, peeled and deveined
- 1 large sweet potato, peeled and diced
- 1 red bell pepper, diced
- 1 green bell pepper, diced
- 1 onion, diced
- 3 cloves of garlic, minced
- 1 tbsp. of vegetable oil
- 1 tbsp. of cornstarch
- 1 tbsp. of soy sauce
- 1 tbsp. of chili paste
- 1 tsp. of sugar
- 1 cup of chicken broth
- Salt and pepper to taste
- Green onions, sliced for garnish
Special equipment needed:
- Large skillet or wok
- Mixing bowl
Step-by-step instructions:
1. In a mixing bowl, combine cornstarch, soy sauce, chili paste, and sugar. Mix well and set aside.
2. Heat the vegetable oil in a large skillet or wok over medium-high heat. Add the sweet potato and stir-fry for 5 minutes or until slightly softened.
3. Add the onion and garlic to the skillet and stir-fry for another 2 minutes or until fragrant.
4. Add the shrimp, red and green bell peppers, and the sauce mixture to the skillet. Stir-fry for 2-3 minutes or until the shrimp turns pink.
5. Pour in the chicken broth and bring to a boil. Reduce heat to low and let it simmer for 5 minutes or until the sauce has thickened.
6. Season with salt and pepper to taste.
7. Serve hot and garnish with sliced green onions.
- Time:
Preparation time: 20 minutes
- Cooking time: 20 minutes
Temperature:
- Medium-high heat for stir-frying
- Low heat for simmering
Serving size:
- This recipe serves 4 people.
Nutritional information:
- Calories: 245
- Fat: 5g
- Carbohydrates: 27g
- Protein: 24g
- Fiber: 4g
- Sugar: 8g
- Sodium: 1030mg
Substitutions for ingredients:
- Shrimp can be substituted with chicken or tofu.
- Sweet potato can be substituted with regular potato or butternut squash.
- Red and green bell peppers can be substituted with any color of bell peppers.
Variations:
- Add sliced mushrooms for an extra umami flavor.
- Use different types of chili paste for a spicier or milder taste.
- Add a tablespoon of peanut butter for a creamier texture.
Tips and tricks:
- Make sure to stir-fry the sweet potato first to ensure it's cooked through.
- Use a non-stick skillet or wok to prevent sticking.
- Adjust the amount of chili paste according to your preferred level of spiciness.
Storage instructions:
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat in the microwave or on the stove over low heat until heated through.
Presentation ideas:
- Serve in a large bowl or on a platter.
- Garnish with sliced green onions and serve with steamed rice.
Garnishes:
- Sliced green onions
Pairings:
- Steamed rice
- Stir-fried vegetables
Suggested side dishes:
- Steamed broccoli
- Stir-fried bok choy
Troubleshooting advice:
- If the sauce is too thick, add more chicken broth to thin it out.
- If the shrimp is overcooked, reduce the cooking time or use a lower heat.
Food safety advice:
- Make sure to cook the shrimp until it turns pink and opaque.
- Store leftovers in the refrigerator within 2 hours of cooking.
Food history:
- Ebi chili is a popular Japanese dish that originated in the southern island of Kyushu.
Flavor profiles:
- Spicy, sweet, and savory.
Serving suggestions:
- Serve hot with steamed rice and stir-fried vegetables.
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Region: Japanese