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Sweet and Sour Shrimp
with sugar snap peas and peppers over rice

Name: Sweet and Sour Shrimp
Cook time: 35 min
Total time: 35 min
Yield: 4
Ingredients: 1 Onions, chopped; 1/2 lb Sugar snap peas, trimmed; 3 cloves Garlic, minced; 2 Bell peppers, sliced ((any color you want)); 1 lb Shrimp, peeled and deveined; 2 Tbsp + 1 1/2 Tbsp Corn starch; 2/3 cup Chicken stock; 2 Tbsp Ketchup; 1 Tbsp Rice vinegar; 1 Tbsp Soy sauce, low-sodium; 1 Tbsp Brown sugar; 1 Tbsp + 1 1/2 Tbsp Cooking oil; 1/2 Lemon, juice of; 1 1/2 cups Rice, uncooked white or brown

Active: 35 min Total: 35 min

Original GF Paleo Vegetarian

We're learning all about flavors in this flavor post and this dish shows how a bit of sweet and sour makes a delicious stir-fry sauce!
Smarts: For stir-fries, saute the proteins first since they cook differently than the rest of the veggies.

Dependency

Rice Bowl with Tofu

Ingredients

Metric

Servings:

Sweet and Sour Shrimp:

Onions - 1 , chopped
Sugar snap peas - 1/2 lb , trimmed
Garlic - 3 cloves , minced
Bell peppers - 2 , sliced ((any color you want))
Shrimp - 1 lb , peeled and deveined
Corn starch - 2 Tbsp + 1 1/2 Tbsp
Chicken stock - 2/3 cup
Ketchup - 2 Tbsp
Rice vinegar - 1 Tbsp
Soy sauce, low-sodium - 1 Tbsp
Brown sugar - 1 Tbsp
Cooking oil - 1 Tbsp + 1 1/2 Tbsp
Lemon - 1/2 , juice of

Rice (for 2 nights):

Rice, uncooked white or brown - 1 1/2 cups

Prep

Rice - This makes enough for tomorrow night’s dinner. For white rice, rinse until clear. Fill a saucepan or Dutch oven (or rice cooker) with rice, water (use 2:1 ratio for water to rice), and some salt. Cover with lid and bring to a boil. Once water boils, stir, lower heat to a low-medium, and cover. Check white rice after ~20 min; brown at ~45 min. Rice is done when it's absorbed all the water. If it's not done, leave the cover on until all water has been absorbed. Take cover off to release steam and fluff with a wooden spoon after 5 minutes. Reserve half for tomorrow night. (Can be done up to 5 days ahead)
Onions / Sugar snap peas / Garlic / Bell peppers - Prep as directed. (Can be done up to 3 days ahead)
Shrimp - Defrost, rinse, and pat dry. Toss with first part of corn starch and some salt and pepper.
Make stir-fry sauce - Mix together chicken stock, ketchup, rice vinegar, soy sauce, brown sugar, and second part of corn starch.

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Make

Heat up a wok over medium-high heat. Add first part of cooking oil to wok and then shrimp to heated oil. Saute until shrimp is pink on the outside, ~4 minutes. Remove from wok and set aside.
Return wok to medium-high heat and add second part of cooking oil. Add onions to heated oil and then saute for 3 to 4 minutes, until softened.
Next add in snap peas with garlic; saute for 1 minute.
Add in peppers and then push all ingredients to the side, forming a donut hole in the middle. Give your stir-fry sauce a stir (to mix up any corn starch that has settled to the bottom) and pour it into the hole. Wait for it to darken, bubble, and thicken (1 to 2 minutes) before adding shrimp back to the wok.
Toss until all ingredients are coated in sauce. Finish with lemon juice and then season to taste with salt and pepper.
Enjoy over rice (remember to save half the rice for tomorrow night).

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