Ingredients with Measurements:
- 1 lb. shrimp, peeled and deveined
- 2 tablespoons shacha sauce
- 1 tablespoon soy sauce
- 1 tablespoon rice vinegar
- 1 tablespoon honey
- 1 tablespoon cornstarch
- 2 tablespoons vegetable oil
- 2 cloves garlic, minced
- 1 teaspoon grated ginger
- 1 red bell pepper, sliced
- 1 green bell pepper, sliced
- 1 onion, sliced
- Salt and pepper to taste
- Chopped scallions for garnish
Special Equipment Needed:
- Wok or large skillet
- Mixing bowl
Step-by-Step Instructions:
1. In a mixing bowl, combine shacha sauce, soy sauce, rice vinegar, honey, and cornstarch. Mix well and set aside.
2. Heat vegetable oil in a wok or large skillet over high heat.
3. Add minced garlic and grated ginger. Stir-fry for 30 seconds or until fragrant.
4. Add sliced red and green bell peppers and onion. Stir-fry for 2-3 minutes or until vegetables are slightly softened.
5. Add shrimp to the wok and stir-fry for 2-3 minutes or until shrimp turn pink.
6. Pour the sauce mixture over the shrimp and vegetables. Stir-fry for 1-2 minutes or until the sauce thickens and coats the shrimp and vegetables.
7. Season with salt and pepper to taste.
8. Garnish with chopped scallions.
- Time:
Preparation time: 15 minutes
- Cooking time: 10 minutes
Temperature:
- High heat
Serving size:
- 4 servings
Nutritional information:
- Calories: 180
- Fat: 7g
- Carbohydrates: 12g
- Protein: 18g
Substitutions for ingredients:
- Shacha sauce can be substituted with hoisin sauce or oyster sauce.
- Rice vinegar can be substituted with white vinegar or apple cider vinegar.
- Honey can be substituted with brown sugar or maple syrup.
- Red and green bell peppers can be substituted with any color of bell peppers.
Variations:
- Add sliced mushrooms or snow peas for extra vegetables.
- Use chicken or beef instead of shrimp.
- Add chili flakes or hot sauce for a spicy kick.
Tips and Tricks:
- Make sure to devein the shrimp before cooking.
- Do not overcook the shrimp to prevent them from becoming tough and rubbery.
- Use a non-stick wok or skillet to prevent the shrimp from sticking to the pan.
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 stovetop until heated through.
Presentation Ideas:
- Serve on a bed of steamed rice or noodles.
- Garnish with chopped cilantro or sesame seeds.
Garnishes:
- Chopped scallions
- Chopped cilantro
- Sesame seeds
Pairings:
- Steamed rice
- Noodles
- Stir-fried vegetables
Suggested Side Dishes:
- Steamed broccoli
- Stir-fried bok choy
- Egg rolls
Troubleshooting Advice:
- If the sauce is too thick, add a splash of water to thin it out.
- If the shrimp are overcooked, they will become tough and rubbery. Cook them just until they turn pink.
Food Safety Advice:
- Make sure to cook the shrimp to an internal temperature of 145°F to ensure they are safe to eat.
Food History:
- Shacha sauce is a popular condiment in Taiwanese and Fujianese cuisine. It is made from soybean oil, garlic, shallots, chilies, and dried shrimp.
Flavor Profiles:
- Salty, sweet, savory, and slightly spicy.
Serving Suggestions:
- Serve as a main dish for dinner or as a party appetizer.
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