Sweet And Spicy Shrimp
|Soy sauce||1⁄4 Cup (4 tbs)|
|Sesame oil||1⁄2 Teaspoon|
|Crushed red pepper||1⁄2 Teaspoon|
|Vegetable oil||1 Tablespoon|
|Onion||1 Small, cut into 1-inch pieces|
|Green bell pepper||1⁄2 Medium, cut into 1-inch pieces|
|Carrot||1⁄2 Cup (8 tbs), thinly sliced (1 medium sized)|
|Uncooked peeled deveined large shrimp||3⁄4 Pound (thawed if frozen)|
|Hot cooked rice||1 Cup (16 tbs) (if desired)|
1. Stir together soy sauce, sesame oil, sugar, crushed red pepper and cornstarch until cornstarch is dissolved; set aside.
2. Heat oil in 12-inch skillet over medium-high heat. Stir-fry onion, bell pepper and carrot in oil 2 to 3 minutes or until crisp-tender.
3. Stir in soy sauce mixture and shrimp. Stir-fry 3 to 5 minutes, until shrimp are pink and firm and sauce is thickened. Serve over rice.