Ingredients

• 1.5 pound shrimp, peeled and deveined
• 3 tablespoon vegetable oil
• 5 clove garlic, minced
• 1 tablespoon fresh ginger, minced
• 2 red bell pepper, diced
• 3 green onions, cut into 1-inch pieces
• 0.75 cup roasted unsalted peanuts
• 3 tablespoon soy sauce
• 2 tablespoon rice vinegar
• 1.5 tablespoon honey
• 1 teaspoon sesame oil
• 0.5 teaspoon red pepper flakes
• 1 teaspoon cornstarch
• 0.25 cup vegetable broth
• 1 teaspoon sesame seeds

Steps

1. Pat the shrimp dry with paper towels and set aside.
2. In a small bowl, whisk together soy sauce, rice vinegar, honey, sesame oil, and red pepper flakes to make the sauce. Stir in cornstarch until dissolved.
3. Mince the garlic and ginger; dice the bell peppers; cut green onions into 1-inch pieces. Have all ingredients prepped and within arm's reach.
4. Heat 1.5 tablespoons of vegetable oil in a wok or large skillet over high heat until shimmering.
5. Add the shrimp in a single layer and cook without stirring for 2 minutes until the bottoms begin to turn pink.
6. Stir and cook the shrimp for another 2 minutes until just cooked through and opaque. Transfer to a clean plate.
7. Add the remaining 1.5 tablespoons of oil to the wok. Add minced garlic and ginger; stir-fry for 30 seconds until fragrant.
8. Add diced bell peppers and stir-fry for 3 minutes until slightly softened but still crisp.
9. Return the shrimp to the wok and add the vegetable broth.
10. Pour the sauce mixture over the shrimp and vegetables, stirring constantly for 1 minute until the sauce thickens and coats everything evenly.
11. Remove from heat and stir in the roasted peanuts and green onions.
12. Transfer to serving plates and garnish with sesame seeds. Serve immediately over steamed rice if desired.