I love to cook simple meals that take 1 skillet, a knife, cutting board, and a spatula. I’m all about not doing dishes.
Simple dishes are made even better when you have the help of a great man to help chop veggies.
This recipe came off of America’s Test Kitchen however I cannot seem to find it again to provide the link.
The meal turned out absolutely delicious!
Hot and Sour Shrimp Stir Fry
Combine minced garlic with shrimp, ginger, 1 tablespoon vegetable oil, and salt in medium bowl. Let shrimp marinate at room temperature 30 minutes.
In a small bowl, whisk soy sauce, sugar, vinegar, chili-garlic sauce, sherry, sesame oil, ketchup, and cornstarch in small bowl. Combine sliced garlic with shallot in second small bowl.
Heat 1 tablespoon oil in 12-inch nonstick skillet over high heat until just smoking. Add mushrooms and bell pepper and cook, stirring frequently, until vegetables begin to brown, 1½ to 2 minutes.
Add in snow peas and broccoli. Cover and cook 1 to 2 minutes, until broccoli turns bright green.
Transfer vegetables to medium bowl.
Add remaining tablespoon oil to now-empty skillet and heat until just smoking. Add garlic-shallot mixture and cook, stirring frequently, until just beginning to brown, about 30 seconds.
Add shrimp, reduce heat to medium-low, and cook, stirring frequently, until shrimp are light pink on both sides, 1 to 1 1/2 minutes.
Whisk soy sauce mixture to recombine and add to skillet; return to high heat and cook, stirring constantly, until sauce is thickened and shrimp are cooked through, 1 to 2 minutes. Return vegetables to skillet, toss to combine, and serve.