| Level: | Easy |
| Total: | 45 min |
| Prep: | 30 min |
| Cook: | 15 min |
| Yield: | 2 servings |
| Level: | Easy |
| Total: | 45 min |
| Prep: | 30 min |
| Cook: | 15 min |
| Yield: | 2 servings |
Ingredients
- 1 teaspoon anchovy paste
- 1 tablespoon soy sauce
- 1 teaspoon sugar
- 1/4 cup chicken broth
- Dried red pepper flakes
- 1 tablespoon each vegetable and sesame oil
- 1 cup seeded red bell peppers, cut into 1-inch squares
- 1 scallion, whites thinly sliced, greens, cut into rounds, kept separate
- 1 pound deveined peeled shrimp, halved
- 1 clove minced garlic
- 1 cup thawed frozen peas
- 1/4 cup each chiffonade of mint and basil leaves
Instructions
- Whisk anchovy paste, soy sauce, sugar, broth and season with red pepper flakes. In a large skillet or wok, heat the vegetable and sesame oils. Add peppers and scallion whites and stir fry or saute, stirring continuously for one minute. Add shrimp and saute for another minute. Add garlic and saute for 15 seconds until you get a good whiff of its aroma.
- Add liquid ingredients and peas, half of mint and basil leaves and simmer for a minute or two just until the shrimp are cooked through and the vegetables are tender but still crisp.
- Taste and season and transfer to a bowl; serve over rice, garnish with remaining mint, basil and green scallions rounds.
Nutrition Facts
| Serving Size | 1 of 2 servings |
| Calories | 362 |
| Total Fat | 9 g |
| Saturated Fat | 1 g |
| Carbohydrates | 19 g |
| Dietary Fiber | 5 g |
| Sugar | 9 g |
| Protein | 52 g |
| Cholesterol | 368 mg |
| Sodium | 904 mg |
| Serving Size | 1 of 2 servings |
| Calories | 362 |
| Total Fat | 9 g |
| Saturated Fat | 1 g |
| Carbohydrates | 19 g |
| Dietary Fiber | 5 g |
| Sugar | 9 g |
| Protein | 52 g |
| Cholesterol | 368 mg |
| Sodium | 904 mg |