Time: 30 min.
Complexity: easily
Servings: 4

Store-bought Thai chili sauce replaces a whole list of herbs and spices for this dish. With a minimum of ingredients, this vegetable stir-fry with shrimp is delicious, flavorful, and rich. Sprinkle with fresh basil or mint and serve with boiled white rice.

Ingredients:

• 3 tbsp. l. peanut butter
• 3 cloves garlic, chopped
• 5 cm ginger root, chopped
• 350 g large shrimp, peeled, deveined and tailed
• 1 small red onion, sliced ​​into 0.5cm thick rings.
• 1 medium yellow bell pepper, cut into 0.5cm thick strips.
• 0.5 cup Thai sweet and hot chili sauce
• Juice of half a lime
• 0.5 cup torn basil and/or mint leaves
• 2 cups of warm boiled jasmine rice, for serving

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

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shrimps, ginger root, red onion, chili sauce

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Preparation:

Step 1
• Heat oil in a large nonstick skillet or wok over high heat. Add the garlic and ginger and cook, stirring, until fragrant, about 30 seconds. Add the shrimp and cook, stirring, until pink but still translucent in the center, about 2 minutes.
Step 2
• Using a slotted spoon, transfer the shrimp to a medium bowl. Add the onion and pepper to the pan and cook, stirring, until lightly browned, about 3 minutes.
Step 3
• Return the shrimp to the pan along with the Thai sauce. Cook, stirring, until the shrimp are coated with the sauce, about 1 minute. Remove the pan from the heat, season with salt, lime juice, and herbs. Serve with rice.

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