Shrimp and Ginger Stir-Fry

3 Tbsp. finely grated fresh ginger
3 Tbsp. low-sodium soy sauce
1 Tbsp. white-wine vinegar
2 tsp. sugar
1 Tbsp. cornstarch
1 cup water
1 1/2 lbs. peeled & deveined medium shrimp
3 Tbsp. vegetable oil
2 red bell peppers, seeded and cut into 1 1/2-inch pieces
8 scallions, cut into 1-inch pieces, white and green parts separated

Place grated ginger in a fine-mesh sieve set over a small bowl. With a spoon, press down firmly until juices are released. Discard the solids. Add soy sauce, vinegar, sugar, cornstarch, 1/4 tsp. pepper and 1 cup water to bowl with ginger juice and set aside.

Season shrimp with salt and pepper. Heat 1 Tbsp. oil in a large nonstick skillet over medium heat. Cook half the shrimp, turning once, until just opaque, 3 to 4 minutes. Transfer to a plate. Add another 1 Tbsp. oil and repeat with remaining shrimp. Set shrimp aside.

Add remaining 1 Tbsp. oil to pan; cook peppers and white parts of scallions until crisp-tender, about 3 minutes.

Whisk reserved sauce, pour into pan and bring to a boil. Cook, stirring, until thickened, about 1 minute. Add shrimp and green parts of scallions; stir until coated with sauce, 30 seconds more. Serve immediately.

Serves 4
WW SP per serving: 6