Thai Shrimp
Thai Shrimp is a fast stir-fry that gets its depth from a sauce reduced in the same pan the shrimp cooked in. Chili paste brings heat, rice vinegar and sugar balance it, and a little cornstarch gives the glaze enough body to cling to each shrimp. Cooking the shrimp and peppers separately keeps the shrimp tender and the peppers lightly browned, so nothing turns soft while the sauce reduces.
Instructions
Stir the soy sauce, chili paste, vinegar, sugar, cornstarch, sesame oil and chicken broth together in a bowl and set it aside. The cornstarch should be fully dissolved so the sauce thickens evenly later.
Heat a large sauté pan or wok over high heat. Add the peanut oil and shrimp and stir-fry until the shrimp turn pink, then lift them out and keep them warm.
Put the bell peppers and garlic in the same pan and stir-fry until the peppers pick up a little browning. Remove them and keep them warm with the shrimp.
Pour the sauce mixture into the empty pan and bring it to a boil. Cook it down until it has reduced to about ¼ cup, then season with salt and pepper to taste.
Return the shrimp and peppers to the pan and toss to coat in the sauce. Heat everything through.
Scatter the toasted sesame seeds on top and serve right away over hot rice or noodles, if you like.
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