Thai Kitchen<br /><br />ALL YOU NEED:<br />2 Tbsp (30 mL) vegetable oil<br />2 tsp (10 mL) garlic, finely chopped<br />½ cup (125 mL) onion, coarsely chopped<br />1 tsp (5 mL) brown sugar<br />1 Tbsp (15 mL) Thai Kitchen ® Roasted Red Chili Paste<br />2-3 Tbsp (30-45 mL) Thai Kitchen ® Fish Sauce (or more, to taste)<br />½ cup (125 mL) red bell pepper, cut into ¼” strips<br />1 cup (250 mL) snow peas<br />¾ lb (374 g) large shrimps, shelled and deveined<br /><br />ALL YOU DO:<br />In a wok, HEAT the oil in high heat. <br />STIR FRY garlic and onion for 30 seconds. Add the brown sugar, roasted red chili paste and fish sauce; continue stir-frying for 2-3 minutes, until onion starts to wilt and soften. Add peppers and peas and cook for about 3 minutes. Add the shrimp and cook until they turn pink-orange in color, about 1-2 minutes. Serves 2-3.
