Total Time Prep: 15 min. Cook: 15 min. Makes 4 servings
For the stir-fry sauce
3 tablespoons Old Pueblo Poblano Green Jalapeño Sauce (adjust to your desired level of spiciness)
2 tablespoons soy sauce
1 tablespoon oyster sauce
1 tablespoon hoisin sauce
1 teaspoon sugar
1/2 teaspoon cornstarch
1/4 cup chicken or vegetable broth
For the stir-fry
1-pound large shrimp, peeled and deveined
2 tablespoons vegetable oil
3 cloves garlic, minced
1-inch piece of ginger, minced
1 red bell pepper, thinly sliced
1 green bell pepper, thinly sliced
1 medium onion, thinly sliced
1 cup broccoli florets
1 cup snap peas or snow peas, trimmed
1 cup of cooked Rice or cooked Lo Mein Noodles (enough for 4 servings)
In a small bowl, whisk together the Old Pueblo Poblano Green Jalapeño Sauce, soy sauce, oyster sauce, hoisin sauce, sugar, cornstarch, and chicken or vegetable broth. Set this sauce mixture aside.
Heat 1 tablespoon of vegetable oil in a wok or a large skillet over high heat. Add the shrimp and stir-fry for about 2-3 minutes or until they turn pink and opaque. Remove the shrimp from the pan and set them aside.
In the same pan, add the remaining 1 tablespoon of vegetable oil. Add the minced garlic and ginger, and stir-fry for about 30 seconds or until fragrant.
Add the sliced red and green bell peppers, onion, broccoli florets, and snap peas to the pan. Stir-fry for about 3-4 minutes, or until the vegetables are tender-crisp.
Return the cooked shrimp to the pan with the vegetables.
Pour the prepared sauce mixture over the shrimp and vegetables. Stir-fry for an additional 2-3 minutes, or until the sauce thickens and coats the ingredients evenly.
Serve the Shrimp Stir-Fry hot over cooked rice or noodles.
Garnish with chopped green onions or sesame seeds if desired.