![]() Add cornstarch mix, lower heat, and stir until shrimp are cooked and sauce thickens. Pour in sauce mixture and bring to a boil. Stir in bell pepper and green onions for two minutes. Sauté garlic and ginger briefly, then add shrimp until they start to turn pink. Heat peanut oil in a skillet on medium-high. Mix cornstarch with a teaspoon of water in another bowl set aside. (Make rice per package instructions, aiming to have it ready with the stir fry.) In a bowl, whisk soy sauce, water, chili paste, honey, rice vinegar, and Sichuan peppercorns set aside. Reheat in a skillet and over medium-low heat until warmed through. Store any leftovers in an airtight container in the refrigerator for up to 2 days. Rushing through the prep can lead to missed steps or forgotten ingredients.
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