Ingredients Jump to Instructions ↓

  1. 1 teaspoon 5ml Anchovy paste

  2. 1 tablespoon 15ml Soy sauce

  3. 1 teaspoon 5ml Sugar

  4. 1/4 cup 59ml Chicken broth

  5. Dried red pepper flakes

  6. 1 tablespoon 15ml Vegetable oil

  7. 1 tablespoon 15ml Sesame oil

  8. 1 cup 237ml Seeded,

  9. 1"-square-cut red bell peppers

  10. 1 Scallion - whites sliced thin,

  11. Greens cut rounds, kept separate

  12. 1 lb 454g / 16oz Deveined peeled shrimp - halved

  13. 1 Garlic clove - minced

  14. 1 cup 237ml Frozen peas - thawed

  15. 1/4 cup 10g / 0.4oz Chiffonade of mint leaves

  16. 1/4 cup 10g / 0.4oz Chiffonade of basil leaves

Instructions Jump to Ingredients ↑

  1. 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.

  2. 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.

  3. Taste and season and transfer to a bowl; serve over rice, garnish with remaining mint, basil and green scallions rounds.

  4. This recipe yields 2 servings.


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