Ingredients
3tbspfresh ginger,finely grated
3tbspsoy sauce
1tbspwhite-wine vinegar
2tspsugar
1tbspcornstarch
coarse salt and ground pepper
1½lbsmedium shrimp,peeled and deveined
4tbspvegetable oil
2red bell peppers
8scallions
Preparation
Press out ginger juice; whisk in soy sauce, vinegar, sugar, cornstarch, ground pepper, and 1 cup water; set sauce aside.
Season shrimp with salt and pepper. Heat 2 tablespoons oil in a large nonstick skillet over medium-high heat. Cook half the shrimp, turning once, until just opaque; transfer to a plate.
Add another tablespoon oil; repeat with remaining shrimp. Set shrimp aside. Add remaining tablespoon oil to pan; cook bell peppers and white parts of scallions over medium-high heat, stirring, until crisp-tender.
Whisk reserved sauce; pour into pan, and bring to a boil. Cook, stirring, until thickened, for 1 minute. Add shrimp and green parts of scallions; stir until coated with sauce. Serve immediately.
