Sesame Ginger Shrimp
1 pound extra large shrimp, peeled and deveined
4 ts soy sauce
2 garlic cloves, minced
2 ts minced fresh ginger
1/4 ts red pepper flakes
2 TB plus 1 ts peanut or vegetable oil
1/2 cup water
1 TB toasted sesame oil
1 TB oyster sauce
1 ts cornstarch
1 red bell pepper, cut into strips
5 scallions, cut into 2 inch pieces
1 ts fresh lemon juice
1 TB sesame seeds, toasted
1. Toss the shrimp and 2 ts of soy sauce together in medium bowl. Mix garlic, ginger, pepper flakes, and 1 ts of peanut oil together in small bowl.
2. Stir the water, sesame oil, oyster sauce, remaining 2 ts soy sauce and cornstarch together in a small bowl.
3. Heat 1 TB of peanut oil in a 12 inch non stick skillet over high heat until smoking. Add the bell pepper and scallions and cook until browned in spots, about 5 minutes. Transfer to a bowl. Add the remaining TB peanut oil and the shrimp to the now-empty skillet and cook, tossing until just opaque, about 30 seconds.
4. Push the shrimp to the sides of the skillet, add the garlic mixture to the center of the pan, and mash with a spoon until fragrant, 10 seconds. Stir the mixture into the shrimp. Add the water mixture and cook until thickened, about 1 1/2 minutes. Return the vegetables to the pan, add the lemon juice, and toss until heated through. Sprinkle with sesame seeds before serving.