Ginger Shrimp Stir-Fry

Ingredients

• 3 Tbs soy sauce
• 1 Tbs rice wine vinegar
• 2 tsp sugar
• 2 tsp toasted sesame oil
• 2 tsp cornstarch
• 4 teaspoons canola oil
• 11⁄2 lbs shrimp
• 1 med red onion, sliced
• 2 bell peppers, 1 red & 1 green, thinly sliced
• 1 C sliced mushrooms
• 2 cloves garlic, minced
• 2 Tbs ginger, finely chopped
• 1 jalapeño pepper, cored, seeded and finely chopped

Directions

1. In a small bowl, whisk together the soy sauce, vinegar, sugar, sesame oil, and cornstarch.
2. In a large nonstick skillet, heat 2 teaspoons of the canola oil over medium-high heat. Add the shrimp and cook, stirring frequently, until pink and opaque throughout, about 3 minutes. Transfer to a plate.
3. Add the remaining 2 teaspoons of the canola oil to the now-empty pan and add the onion, red pepper, green pepper, and mushrooms, and cook, stirring frequently, until tender but still crisp, about 3 minutes.
4. Add the garlic, ginger, and jalapeño and cook, stirring constantly, until fragrant, 30 seconds to 1 minute. Add the soy sauce mixture, bring to a boil, and then reduce the heat to medium and simmer until thickened, 1 to 2 minutes.
5. Return the shrimp to the pan and stir to coat in the sauce. Serve immediately.