Recipes : Thai Shrimp Stir-fry with Tomatoes and Basil

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Thai Shrimp Stir-fry with Tomatoes and Basil - Slimmed
From Food Network Kitchens

Ingredients
2 tablespoons soy sauce
1 tablespoon water
2 teaspoons Southeast Asian fish sauce
4 teaspoons light brown sugar
3 tablespoons peanut oil
3 cloves garlic, chopped
1 tablespoon grated, peeled, fresh ginger
1/2 to 1 teaspoon red chile flakes
1 pound large shrimp, peeled and deveined
1/2 medium red onion, cut in 1-inch dice
1 medium yellow pepper, seeded, cut in 1-inch dice

1 jalapeno chile, thinly sliced into rounds
2 cups cherry tomatoes, halved
3/4 cup torn fresh basil leaves
1/4 cup torn fresh mint leaves
2 tablespoons freshly squeezed lime juice
Serving suggestion: Jasmine rice

Directions
In a small bowl, combine the soy sauce, water, fish
sauce, and sugar; set aside. Heat the oil in a large non-stick skillet over
medium-high heat. Add the garlic, ginger, and chile flakes, and cook until
fragrant, about 30 seconds. Add the shrimp and stir-fry until pink but still
translucent in the middle, about 2 minutes. Transfer the shrimp to a medium bowl
with a slotted spoon. Add the onion, pepper, and chile to the skillet, and

stir-fry until lightly browned, about 2 minutes. Return the shrimp to the pan
along with the soy sauce mixture. Bring to a boil, and stir-fry until the sauce
glazes the shrimp, about 1 minute more. Add the tomatoes and stir until coated
with sauce, about 15 seconds. Remove pan from the heat, stir in the basil, mint,
and lime juice. Transfer to a serving dish, serve immediately.

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