Thai Red Pepper Shrimp

• 1 lb medium shrimp, peeled and deveined
• 1 red bell pepper, diced
• 6 garlic cloves, minced
• 1 teaspoon fish sauce
• 1 teaspoon sambal oelek (optional)
• 1/2 cup chicken stock
• 1 teaspoon cornstarch
• 1 tablespoon oil

1. Prepare all your ingredients and have them ready to go in seperate bowls. Mix the corn starch into the chicken stock. Heat your wok on high.
2. Add the oil to the wok and stir fry the bell peppers for 1 minute.
3. Add the garlic and stir fry for 30 seconds.
4. Add the shrimp and stir fry until they curl and turn pink, about 3 minutes.
5. Add the fish sauce and sambal, stir fry for about 10 seconds.
6. Finally, add the chicken stock/cornstarch mixture (mix it up again just before you add it because the cornstarch can settle), and mix thoroughly. Boil the sauce for about a minute or two just until it thickens up.
7. Serve over brown rice.

shrimp, red bell pepper, garlic, fish sauce, sambal oelek, chicken stock, cornstarch, oil

Taken from www.food.com/recipe/thai-red-pepper-shrimp-435192 (may not work)