Shrimp Sautéed with Rainbow Peppers and Pine Nuts
Ingredients
- 1 tablespoon vegetable oil
- 1 teaspoon minced ginger
- 2 cloves garlic, minced
- 2 cups assorted peppers, cut into 1-inch dices
- 4 tablespoons pine nuts
- 10 shrimp (U-15 size) about 2/3 pound, cleaned and deveined
- Salt to taste
- Freshly ground black pepper
- 1 teaspoon rice wine vinegar
- 2 tablespoons water
- 1 bunch alfalfa sprouts for garnish, optional
Preparation
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1 Heat the oil over medium-high heat in a wok; add ginger and garlic and fry for a minute, stirring continuously. Add the peppers and pine nuts and stir-fry for 3 minutes.
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2 Add the shrimp, salt and pepper and cook, stirring until the shrimp curls and turns opaque or pink, about 2 minutes.
- 3 Add the vinegar and water and cook to blend all the flavors, stirring continuously, about 2 minutes. Serve hot garnished with sprouts.
