Heat 1 teaspoon vegetable oil in a large nonstick skillet over medium heat. Add chopped spinach, and stir-fry for 1 minute or until wilted. Remove from pan, and keep warm.
Heat 2 teaspoons oil in pan over medium-high heat. Add shrimp and bell pepper; stir-fry 2 minutes. Combine sake and the remaining ingredients. Add sake mixture to shrimp. Bring to a boil; cook 1 minute. Serve shrimp over spinach.
Very good and simple to prepare! I cut the chili paste to a 1/4 teaspoon and found it had a little heat but was not spicy- just how we like it. (A full teaspoon would be HOT.) I served it over rice noodles and doubled the sauce recipe so I had plenty.
If you are looking for an easy shrimp dish, you should be adding this to your rotation. Although spicy as is, it can easily be reduced to tame the flame. Originally made it 11/2/00. Additions: water chestnuts, sliced green onions at the end. Served with brown basmati rice. I would serve this to anyone who wasn't allergic to shrimp!
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