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"I posted this on Facebook, and Garden Spices asked if I made this dish. My answer: "Of course!" - Sarin Basley
Ingredients
· 6 garlic cloves, minced
· 1/4 cup low-sodium soy sauce or Bragg’s Amino Acid, or tamari sauce (for sweeter taste)
· 2 tablespoons light brown sugar
· 1 tablespoon toasted sesame oil
· 1 tablespoon chili sauce
· 1 tablespoon vegetable oil
· 1 red bell pepper, thinly sliced
· ½ cup cilantro
· 1cup bean sprouts (Optional for stir fry)
· 2 lbs. large shrimp, peeled & deveined
Preparation
1. In a small bowl, combine the garlic, ¼ cup of water, soy sauce, brown sugar, sesame oil, chili sauce. Whisk to combine.
2. Heat the oil in a large skillet over medium-high heat. Once the oil is glistening, add the bell pepper. Cook, stirring occasionally, until vegetables begin to soften, 3 to 4 minutes. Add bean sprouts, then add the shrimp and cook, stirring occasionally, until pink and opaque, 3 to 4 minutes more.
3. Add the sauce mixture to the pan and cook, stirring occasionally, until the shrimp and veggies are completely coated, about 5 minutes. Add cilantro and mix (optional)
4. Serve over cooked rice, sprinkled with cilantro and sesame seeds, if desired.
Recipe adapted from: #themodernproper
Collected from the fence of someone's house around Sathon. If they take a photo of me and my kid from the security camera with the No-Trend program, you don't have to tell anyone that you know me! My daughter, Garnet, loves mango yawn lemon" - Sarin
Sarin Basley
There are two things that characterize Sarin — her laughter and her food. Sarin is passionate about food, especially Thai food, and she cooks and teaches cooking traditional Thai with her own twist. Sarin also loves being a wife and mother.
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