3tablespoonssoy sauce or tamarigluten free if required
2tablespoons brown sugar
1tablespoonrice vinegar
1tablespoonAsian chile sauce
1tablespooncornstarch
1tablespoonsvegetable oil
1teaspoonsesame oil
2garlic clovesminced
1inchgingerminced
1poundshrimppeeled, deveined, tails removed
2scallionsgreen and white parts, sliced
Instructions
Put vegetable stock, soy sauce, brown sugar, rice vinegar, chili sauce, and cornstarch in a jar with a lid and shake well to combine.
In a large skillet, heat vegetable and sesame oils over medium high heat.
Add garlic and ginger to the pan and cook, stirring for 1 minute.
Add shrimp to the pan and cook for 2-3 minutes per side, using tongs to turn them. When cooked, the shrimp will turn pink and opaque. They will also curl tightly.
Transfer the shrimp to a plate. Wipe the pan with paper towels to remove excess oil.
Give the sauce mixture another good shake, then pour into the pan.
Cook and stir until the sauce is thick and glossy, about 1 minute.
Add shrimp and sliced scallion to the pan. Stir to coat in sauce. Remove from heat and serve immediately.