5.0
(2)
Your folders
Your folders
Export 13 ingredients for grocery delivery
Step 1
In a bowl or measuring cup, mix together the soy sauce, cornstarch, sugar, rice wine vinegar, ginger and crushed red pepper flakes.
Step 2
Heat the oil in a large high-sided skillet or wok over high heat. Add the bell peppers and stir until browned, 1 to 2 minutes. Scoot the peppers to the edge of the pan, creating an opening in the center.
Step 3
Add the shrimp in a single layer to the center of the pan and cook until just beginning to turn pink, 1 to 2 minutes. Add three-quarters of your scallions (hold back the rest for garnishing at the end) and stir everything together.
Step 4
Add the kale and cook until wilted, about 2 minutes. Next, pour in the sauce and allow it to bubble and thicken in the pan while stirring, about 1 minute. The sauce should really cling to the shrimp and vegetables. Remove from the heat.
Step 5
Sprinkle everything with the cilantro and mint and stir to combine. Garnish with more red pepper flakes and the remaining scallions before serving.
Your folders
recipetale.com
4.3
(4)
10 minutes
Your folders
cookinglight.com
Your folders
daisyskitchen.com
45 minutes
Your folders
vegrecipesofindia.com
4.8
(6)
15 minutes
Your folders
cooknourishbliss.com
4.3
(20)
15 minutes
Your folders
foodtalkdaily.com
10 minutes
Your folders
simple-veganista.com
5.0
(2)
15 minutes
Your folders
sunbasket.com
4.0
(8.9k)
20 minutes
Your folders
thewoksoflife.com
5.0
(8)
10 minutes
Your folders
thewoksoflife.com
Your folders
thewoksoflife.com
5.0
(8)
5 minutes
Your folders
womansworld.com
Your folders
chinasichuanfood.com
5.0
(19)
5 minutes
Your folders
chinasichuanfood.com
Your folders
bbc.co.uk
4.7
(63)
30 minutes
Your folders
sunbasket.com
4.0
(2.0k)
20 minutes
Your folders
bigoven.com
5.0
(3)
30 minutes
Your folders
foodnetwork.com
30 minutes
Your folders
delish.com
4.0
(29)