Thai Red Pepper Shrimp

1. 1

   Prepare all your ingredients and have them ready to go in seperate bowls. Mix the corn starch into the chicken stock. Heat your wok on high.

2. 2

   Add the oil to the wok and stir fry the bell peppers for 1 minute.

3. 3

   Add the garlic and stir fry for 30 seconds.

4. 4

   Add the shrimp and stir fry until they curl and turn pink, about 3 minutes.

5. 5

   Add the fish sauce and sambal, stir fry for about 10 seconds.

6. 6

   Finally, add the chicken stock/cornstarch mixture (mix it up again just before you add it because the cornstarch can settle), and mix thoroughly. Boil the sauce for about a minute or two just until it thickens up.

7. 7

   Serve over brown rice.

* Per serving · 4 servings · Values may vary.

No additional tips available.