Preparation:
Mix water, soy sauce, chili sauce and cornstarch in a measuring cup.
Heat oil in a large skillet until hot but not smoking. Add bell pepper, snow peas and scallions.
Stir-fry over high heat 3-5 minutes until tender-crisp.
Reduce heat to medium-high, add shrimp and stir-fry 2-3 minutes until shrimp start to turn bright pink and opaque.
Stir sauce, pour into skillet and bring to a boil, stirring often.
Cover and cook over medium-high heat 1-2 minutes, stirring once, until shrimp are opaque at the center.
Stir in cilantro and serve immediately. |
