Thai Shrimp Stir-Fry with Basil
2 Tablespoons Soy Sauce
1 Tablespoon Water
2 Teaspoons Fish Sauce
1 Teaspoon Red Chile Flakes
4 Teaspoons Organic Brown Sugar
3 Tablespoons Peanut Oil
3 Cloves Garlic
1 Tablespoon ground fresh ginger (we use the refrigerated kind from the jar)
1/2 Cup Diced Yellow Onion
1 Red Bell Pepper, cut into one inch pieces
1 Bunch green onions, cut into one inch pieces
1 Jalapeno, minced
3/4 Cup Fresh Torn Basil Leaves
1/4 Cup Fresh Torn Mint Leaves
Juice of one lime
Heat the oil in a large non-stick skillet over medium-high heat. Add the garlic, ginger, and chile flakes, and cook until fragrant, about 30 seconds. Add the shrimp and stir-fry until pink but still translucent in the middle, about 2 minutes. Transfer the shrimp to a medium bowl with a slotted spoon.
Add the onions, pepper, and chile to the skillet, and stir-fry until lightly browned, about 2 minutes. Return the shrimp to the pan along with the soy sauce mixture. Bring to a boil, and stir-fry until the sauce glazes the shrimp, about 1 minute more.
Add the tomatoes and stir until coated with sauce, about 15 seconds. Remove pan from the heat, stir in the basil, mint, and lime juice. Serve over Jasmine Rice.
This was definitely a hit as Don ate two huge bowls! Probably best anyway as shrimp doesn't usually make the best leftovers.