Thai Shrimp Stir-Fry with Tomatoes & Basil

Ingredients

• 2 Tbs soy sauce
• 1 Tbs water
• 2 tsp fish sauce
• 4 tsp brown sugar
• 3 Tbs peanut oil
• 3 cloves garlic, chopped
• 1 Tbs grated ginger
• 1⁄2 to 1 tsp red chile flakes
• 1 lb shrimp
• 1⁄2 med red onion, 1" dice
• 1 med yellow pepper, 1" dice
• 1 jalapeño sliced into rounds
• 2 cups cherry tomatoes, halved
• 3⁄4 cup torn basil leaves
• 1⁄4 cup torn mint leaves
• 2 Tbs fresh squeezed lime juice

Directions

1. In a small bowl, combine the soy sauce, water, fish sauce, and sugar; set aside.
2. Heat the oil in a large non-stick skillet over medium-high heat. Add the garlic, ginger, and chile flakes, and cook until fragrant, about 30 seconds.
3. Add the shrimp and stir-fry until pink but still translucent in the middle, about 2 minutes. Transfer the shrimp to a medium bowl with a slotted spoon.
4. Add the onion, pepper, and chile to the skillet, and stir-fry until lightly browned, about 2 minutes.
5. Return the shrimp to the pan along with the soy sauce mixture. Bring to a boil, and stir-fry until the sauce glazes the shrimp, about 1 minute more.
6. Add the tomatoes and stir until coated with sauce, about 15 seconds. Remove pan from the heat, stir in the basil, mint, and lime juice. Transfer to a serving dish, serve immediately.