Instructions

• Bring a medium pot of water to a boil. Add 2 to 3 cups trimmed snap peas and 2 red bell peppers (cut into ~1-inch strips). Boil 2 to 3 minutes until crisp-tender, then drain and set aside.
• While the vegetables cook, heat a large skillet or wok over medium-high heat.
• Add 3 tablespoons sesame oil to the hot skillet. When the oil is hot and shimmering, add 1 large sweet onion, sliced. Cook, stirring frequently, until the onion is slightly charred and tender, about 5–7 minutes.
• Stir in 2 cloves minced garlic and cook until fragrant, about 30 seconds.
• Add the drained snap peas and red pepper strips to the skillet, stir to combine, and cook for an additional 2 minutes.
• In a small bowl, whisk together 1 tablespoon chili garlic sauce, 1/4 cup soy sauce, 1 teaspoon minced ginger, and 1 teaspoon corn starch until the corn starch is fully dissolved.
• Add 1 1/2 lbs raw shrimp (peeled and tails removed) to the skillet and cook, tossing, until the shrimp begin to turn pink, about 1–2 minutes.
• Pour the sauce into the skillet and toss to coat everything. Continue cooking, stirring, until the shrimp are opaque and cooked through and the sauce has thickened, about 1–2 minutes.
• Remove from heat and serve immediately.