Stir-Fried Shrimp with Onion, Bell Peppers, and Cumin

Name: Stir-Fried Shrimp with Onion, Bell Peppers, and Cumin
Yield: Serves 4
Cuisine: Asian
Ingredients: 1 pound, extra-large (21-25) shrimp, peeled, deveined, and tails removed; 2 teaspoons, sugar; 1/2 teaspoon, salt; 2 teaspoons, cumin seeds; 1 1/2 teaspoons, Sichuan peppercorns; 1/3 cup plus 2 tablespoons, dry sherry; 2 tablespoons, soy sauce; 1 teaspoon, sherry vinegar; 2 teaspoons, cornstarch; 2 tablespoons, vegetable oil; 2 , garlic cloves, minced; 1/8 teaspoon, red pepper flakes; 1 , red onion, halved and sliced thin; 3 large, bell peppers (2 red and 1 green), stemmed, seeded, and cut into 1-inch by 3-inch strips; 2 tablespoons, coarsely chopped fresh cilantro

20 comments

Appears in Cook's Illustrated May/June 2017

The key to preserving the moisture of the shrimp in this stir-fry recipe is to not stir-fry them at all.

SERVES4

TIME45 minutes, plus 30 minutes resting

Stir-Fried Shrimp with Onion, Bell Peppers, and Cumin

WHY THIS RECIPE WORKS

We started our shrimp stir-fries by tossing the shrimp with a little salt and sugar and letting them sit for 30 minutes. This not only seasoned the shrimp but also helped them retain moisture during cooking. When the shrimp were almost read...

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