Shrimp and Bell Pepper Stir Fry (Quick and Easy: One Pan) - “The Pioneer Woman”, Ree Drummond on the Food Network.

foodnetwork.com

Yannie

subheading: Stir Fry Sauce:

½ cup soy sauce (low-sodium)

2 tablespoons cornstarch

2 tablespoons granulated sugar

2 tablespoons vinegar (rice wine)

1 tablespoon ginger (freshly minced)

½ teaspoon crushed red pepper flakes (optional)

subheading: Shrimp and Bell Pepper Stir Fry:

3 tablespoons oil (peanut)

1 bell pepper (red, seeded, cut in thin strips)

1 bell pepper (yellow, seeded, cut in thin strips)

1 pound shrimp (jumbo, peeled, deveined)

5 scallions (white and light green parts, cut into ½-inch pieces, on the bias, ¼ reserved)

1 cup kale (curly, packed, stemmed, hand torn)

subheading: Garnishes:

1 tablespoon cilantro (fresh, chopped)

2 teaspoons mint (fresh, chopped)

⅛ teaspoon crushed red pepper flakes (or a pinch, optional)

¼ scallions (white and light green parts, chopped, reserved from above)

subheading: Special Equipment:

A Cutting Board

A Sharp Chef's Knife

A Rasp Grater/Zester/Microplane

A Small Mixing Bowl or A Glass Liquid Measuring Cup

A Whisk

A Wok (or A Large Skillet, high-sided)

Wok Cooking Utensils or A Rubber Spatula (heat-proof)

An Air-Tight Container (for storing leftovers)

A Large Rimmed Serving Platter and Serving Spoon

Takeout Boxes or Shallow Dinner Plates and Chopsticks or Forks

Note: Ingredients may have been altered from the original.

Directions at foodnetwork.com

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