Groceries |
For the Peanut Sauce:
- 1/4 cup creamy peanut butter
- 2 tablespoons soy sauce
- 2 tablespoons Runamok Whistle pig Rye Whiskey Barrel-Aged Maple Syrup*
- 1 tablespoon rice vinegar
- 1 teaspoon Foodie Tasting Room Toasted Sesame Oil*
- 2 teaspoons grated fresh ginger
- 1 clove garlic, minced
- 1/4 cup water, or more as needed to thin the sauce
For the Stir-Fry:
- 2 tablespoons Foodie Tasting Room Toasted Sesame Oil*
- 1 lb large shrimp, peeled and deveined
- Salt and pepper, to taste
- 1 red bell pepper, thinly sliced
- 1 yellow bell pepper, thinly sliced
- 1 cup broccoli florets
- 1 carrot, thinly sliced
- 1/2 cup snow peas, trimmed
- Cooked rice or noodles, for serving
- garnishes: chopped peanuts, sliced green onions, cilantro leaves
The steps to follow |
Prepare the Peanut Sauce:
In a small bowl, whisk together the peanut butter, soy sauce, honey or maple syrup, rice vinegar, sesame oil, grated ginger, minced garlic, and water until smooth. If the sauce is too thick, add more water, 1 tablespoon at a time, until you reach your desired consistency. Set aside.
Prepare the Stir-Fry:
Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat.
Season the shrimp with salt and pepper. Add them to the skillet and cook until pink and opaque, about 2-3 minutes per side. Remove from the skillet and set aside.
In the same skillet, add the remaining tablespoon of vegetable oil. Add the sliced bell peppers, broccoli florets, carrot slices, and snow peas. Stir-fry for 3-4 minutes, or until the vegetables are crisp-tender.
Return the cooked shrimp to the skillet with the vegetables. Pour the peanut sauce over the shrimp and vegetables, tossing to coat everything evenly. Cook for an additional 1-2 minutes to heat through.
Serve:
Serve the Thai shrimp stir-fry over cooked sticky rice or noodles.
Garnish with chopped peanuts, sliced green onions, and cilantro leaves.