Recipe(tried): Thai Shrimp Stir-fry with Tomatoes and Basil - Slimmed and Spicy Soy Dipping Sauce

This is probably the best stir-fry recipe that I have ever tried. I served it with jasmine rice, as suggested, potstickers from Trader Joe's, and a salad that I made with baby romaine lettuce, shredded carrots, cucumber, green onion, red and yellow bell pepper,julienned, and cherry tomatoes, halved, as well as a bit of basil. The salad dressing is an Asian one that I had made that I had in my refrigerator. When I served the dressing the first time, I told DH that I would never be able to duplicate it since I used a recipe that I found but wasn't so happy with so I just added a bit of this and that to make it so I liked it. I know it had sesame oil, rice vinegar and seasoned rice vinegar, grated ginger, as well as a little sriacha hot chili sauce in it but I won't even take a shot at posting a recipe for it. If I do make a similar one at some point (that we like), I will post it.

THAI SHRIMP STIR-FRY WITH TOMATOES AND BASIL - SLIMMED
Food Network Kitchens
Serves: 4 servings

"You won't have to sacrifice taste or satisfaction to save calories with our Thai Shrimp Stir-fry. With 400 fewer calories than a similar sized serving of Shrimp Scampi, this is a dish worth trying."

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

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.

SPICY SOY DIPPING SAUCE
(for potstickers or gyoza)
Ming Tsai
Makes about 1 cup

1/3 cup thin soy sauce
1/3 cup rice wine vinegar
1/3 cup sliced scallions
1 teaspoon sesame oil
1 tablespoon sambal (I used sriracha hot sauce, but only about 1/2 Tbsp.)

Mix all ingredients in a small bowl. Serve as a dipping sauce with potstickers or gyoza.