Ingredients
Equipment
Method
Instructions
- In a small bowl or 2-cup measuring cup, whisk together the minced garlic, 1/3 cup lite soy sauce, 1/3 cup water, 3 tablespoons light brown sugar (packed), 1 1/2 tablespoons toasted sesame oil, 1 tablespoon chili sauce (or more to taste), and 1 tablespoon cornstarch until smooth and the cornstarch is dissolved. Set the sauce aside.
- Heat a large, high-sided skillet or wok over medium-high heat. Add 3 tablespoons oil (peanut, vegetable, or olive) and heat until shimmering but not smoking.
- Add the sliced red bell pepper, 1 1/2 cups raw broccoli florets (do not use frozen), 1 cup snow peas, and 1 small baby bok choy (sliced vertically into quarters). Stir-fry, tossing frequently, about 4–5 minutes, until the vegetables are tender-crisp and beginning to soften.
- Push the vegetables to the edges of the skillet (or make space in the center) and add the 2 pounds large raw shrimp (tails on, peeled and deveined) in a single layer. Cook about 2 minutes per side, until the shrimp begin to turn pink and opaque but are not fully cooked through. Take care not to overcook the shrimp here.
- Slowly and evenly pour the reserved stir-fry sauce over the shrimp and vegetables. Stir to combine, reduce heat to medium or medium-low if needed, and maintain a gentle simmer.
- Simmer, stirring nearly constantly, for about 4–5 minutes, until the sauce has thickened and the shrimp are fully cooked (opaque and firm). The sauce may appear looser in the pan but will thicken as it cools.
- Remove from heat. Optionally garnish with sesame seeds, green onions, cilantro, etc., and serve immediately with rice or noodles.
Notes
Notes
*
There are two types of commonly found
chili garlic sauce
.
One is a more translucent sauce that’s got hints of orange and pink in it, and it’s often labeled as a
“
sweet
chili sauce”.
If you have a Trader Joe’s in your area, I use their
Sweet Chili Sauce
. The Thai Kitchen brand also makes a
Sweet Chili Sauce
which is easy to find in most grocery stores. Overall, this type of chili sauce is milder than the next type I discuss.
There’s also
chili
garlic
sauce.
It’s a much deeper, ruddier, and reddish color with visible chunks of chili pepper seeds. The most common and recognizable brand is
Huy Fong Chili Garlic Sauce
(buy it at your local grocer or big box retailer, link for packaging recognition) with a telltale grass green lid on the jar. Tablespoon for tablespoon, chili garlic sauce is spicier and bolder in flavor than the previously mentioned sauce.
Use whichever sauce you like.
For kids or spice-weary folks, I suggest the first. For those who like bold garlic flavor with heat, the second.
The Huy Fong brand is also famous for their sriracha, which is different and not exactly what this recipe calls for, although would work in a pinch.
**Shrimp
– When shrimp is the star of the show in any recipe, I always like to use
fresh shrimp
. Simply put, fresh is better and go with this option if you can. I use
peeled and deveined shrimp
, with the tails still on and intact for visual effect, that I purchase from the seafood counter at my local grocery store.
However, based on availability or your budget, you may use frozen shrimp. They are cheaper and available in nearly every grocery freezer case.
However, make sure you know are aware if they are uncooked frozen shrimp OR cooked frozen shrimp.
Important Frozen Shrimp Tips
– If using the former, thaw them and proceed with the recipe like you would if using fresh shrimp. If using the later (shrimp that have already been cooked, then frozen), I suggest not adding them until the very end of the recipe, after you add the sauce. You just want to warm them through and not actually cook them (again, since they’ve already been cooked once and then frozen).
*
There are two types of commonly found
chili garlic sauce
.
One is a more translucent sauce that’s got hints of orange and pink in it, and it’s often labeled as a
“
sweet
chili sauce”.
If you have a Trader Joe’s in your area, I use their
Sweet Chili Sauce
. The Thai Kitchen brand also makes a
Sweet Chili Sauce
which is easy to find in most grocery stores. Overall, this type of chili sauce is milder than the next type I discuss.
There’s also
chili
garlic
sauce.
It’s a much deeper, ruddier, and reddish color with visible chunks of chili pepper seeds. The most common and recognizable brand is
Huy Fong Chili Garlic Sauce
(buy it at your local grocer or big box retailer, link for packaging recognition) with a telltale grass green lid on the jar. Tablespoon for tablespoon, chili garlic sauce is spicier and bolder in flavor than the previously mentioned sauce.
Use whichever sauce you like.
For kids or spice-weary folks, I suggest the first. For those who like bold garlic flavor with heat, the second.
The Huy Fong brand is also famous for their sriracha, which is different and not exactly what this recipe calls for, although would work in a pinch.
**Shrimp
– When shrimp is the star of the show in any recipe, I always like to use
fresh shrimp
. Simply put, fresh is better and go with this option if you can. I use
peeled and deveined shrimp
, with the tails still on and intact for visual effect, that I purchase from the seafood counter at my local grocery store.
However, based on availability or your budget, you may use frozen shrimp. They are cheaper and available in nearly every grocery freezer case.
However, make sure you know are aware if they are uncooked frozen shrimp OR cooked frozen shrimp.
Important Frozen Shrimp Tips
– If using the former, thaw them and proceed with the recipe like you would if using fresh shrimp. If using the later (shrimp that have already been cooked, then frozen), I suggest not adding them until the very end of the recipe, after you add the sauce. You just want to warm them through and not actually cook them (again, since they’ve already been cooked once and then frozen).