GINGER AND SHRIMP WITH GARLIC CHILI PEPPER WOW ENJOY DAN:

THAI SHRIMP AND GINGER STIR-FRY by CHEF DAN:


Serves 4



INGREDIENTS:



1-1/2 pound of shrimp, peeled, deveined

2-inches fresh ginger, finely graded

4 tablespoons grape-seed oil. divided

3 tablespoons light soy sauce

1 tablespoon rice wine vinegar

1 tablespoon garlic chili pepper sauce

2 teaspoons sugar

1 tablespoon cornstarch

2 bell peppers, red or green or yellow, seeds and ribs removed, cut into 1-1/2-inch pieces

7 scallions, cut diagonally into 2-inch pieces

Salt and pepper to taste



DIRECTIONS:



1. Whisk together ginger, soy sauce, vinegar, sugar, cornstarch, and chili sauce.

2. Set aside.

3. Season shrimp with salt and pepper.

4. Heat 2 tablespoons oil in a skillet over medium-high heat.

5. Cook half the shrimp turning once, or just until opaque, 2-3 minutes.

6. Transfer to a plate.

7. Add I tablespoon of oil; repeat with remaining shrimp, transfer to plate

8. Add remaining oil to skillet, cook bell pepper and white part of scallions over medium-heat, stirring until crisp tender, about 3 minutes.

9. Whisk reserved sauce, pour into skillet, and bring to a boil.

10. Cook until thickened, about 1 minute.

11. Add shrimp and green parts of scallions, stir until coated with sauce, about 30 seconds.

ENJOY DAN: (ROCK-ON)