Sauté de crevettes

Ingrédients

• 1/2 cup low-sodium chicken broth
• 2 Tbsp soy sauce*
• 2 Tbsp Shaoxing wine
• 1 Tbsp honey
• 2 tsp rice vinegar
• 1 tsp sriracha
• 1 tsp sesame oil
• 1 Tbsp cornstarch
• 1 lb. large shrimp, (peeled and deveined)
• 1 pinch salt
• 3 Tbsp vegetable oil (or olive oil)
• 1 1/2 cups (slightly packed) small broccoli florets
• 1 1/2 cups (5 oz) snow peas
• 1 1/2 cups chopped bell pepper ((red and/or yellow))
• 1/2 cup chopped green onions, (just light and white green portion)
• 1 Tbsp minced garlic
• 2 tsp minced ginger
• 1 tsp sesame seeds, (optional)

Préparation

1. 1

   --- For the sauce ---

2. 2

   In a medium mixing bowl whisk together chicken broth, soy sauce, Shaoxing wine, honey, rice vinegar, sriracha, sesame oil and cornstarch until well blended.

3. 3

   --- For the stir fry ---

4. 4

   Heat 1 Tbsp oil in a 12-inch non-stick skillet over medium-high heat.

5. 5

   Dab shrimp dry, add to skillet and quickly spread into a single even layer (no overlapping). Season with a pinch of salt.

6. 6

   Let cook about 1 to 1 1/2 minutes until pink on bottom side. Quickly turn shrimp then let cook until pink on opposite side and opaque throughout, about 1 to 1 1/2 minutes longer.

7. 7

   Transfer shrimp to a plate.

8. 8

   Heat remaining 2 Tbsp oil in skillet. Add broccoli saute 1 minute. Add snow peas, bell pepper and green onions and saute 3 - 4 minutes until veggies are tender crisp.

9. 9

   Add garlic and ginger and saute 30 seconds longer.

10. 10

    Whisk sauce once more then pour into skillet. Let cook until thickened, stirring constantly, about 1 minute.

11. 11

    Return shrimp to skillet and toss to coat with sauce.

12. 12

    Sprinkle with sesame seeds if using and optionally you can garnish with a some sliced green onions for garnish. Serve right away over rice if desired.