Ingredients
For Sauce:
â…“ cup low sodium chicken stock
¼ cup soy sauce
2 tablespoons hoisin sauce
1 tablespoon dry sherry
1 teaspoon brown sugar
1 teaspoon sesame oil
1 teaspoon cornstarch
For Marinade
¾ pound shrimp peeled and deveined
1 tablespoon soy sauce
2 teaspoons cornstarch
Stir Fry
2 tablespoons avocado oil
1 small onion chopped
1 red bell pepper cut into chunks
1 green bell pepper cut into chunks
1 tablespoon garlic grated
1 tablespoon ginger grated
½ teaspoon crushed red pepper flakes more if desired
3 green onions thinly sliced
¼ cup dry roasted peanuts
Preparation
Combine shrimp, soy sauce, and cornstarch in a small bowl. Let marinate 10 minutes (while prepping the other vegetables). Combine sauce ingredients and set aside.
Heat avocado oil in a skillet over medium-high heat.
Add shrimp and stir-fry 2-3 minutes or just until it turns pink (it will continue to cook in the sauce). Remove from the pan and set aside.
Add more oil to the pan if needed and add onions. Cook 2-3 minutes or until they start to soften.
Add in the red and green bell pepper, garlic, ginger, and red pepper flakes. Cook for about 5 minutes or just until the vegetables start to soften.
Add the sauce and cook until it begins to thicken. Stir in the shrimp and simmer 1 minute more or just until cooked through.
Stir in green onions and peanuts and serve over rice.