Shun Lee's Szechuan Shrimp
- Ready In:
- 20mins
- Ingredients:
- 14
- Serves:
-
4
ingredients
- 118.29 ml scallion, minced
- 118.29 ml bamboo shoot, minced
- 44.37 ml water
- 3 large garlic cloves, minced
- 118.29 ml catsup
- 14.79 ml soy sauce
- 29.58 ml sugar
- 14.79 ml cornstarch
- 1.23 ml hot sauce, I use more
- 354.88 ml planters peanut oil, I use 2-3 tablespoons of the oil
- 453.59 g raw shrimp, shelled and deveined
- 1.23 ml gingerroot, minced
- 44.37 ml dry sherry (optional)
- 2 sesame oil
directions
- Combine scallions, bamboo shoots, ginger, garlic and hot sauce in a small bowl.
- In a second bowl combine sugar, catsup, sherry(if using), soyce sauce and sesame oil.
- In a third bowl mix cornstarch and water.
- Heat peanut oil in a wok or large skillet to 400 degrees Fahrenheit.
- Have a large bowl ready with a strainer in it.
- Add shrimp to hot oil and cook until pink, no more than 2 minutes.
- Place in large bowl.
- Use 2 tablespoons of the cooking oil in the same skillet or wok on high heat.
- Add scallion mixture and stir fry for 1 minute.
- Add drained shrimp and stir fry for 30 seconds.
- Add catsup mixture.
- Stir fry for 30 seconds.
- Add cornstarch mixture to pan.
- Cook and stir until slightly thickened.
- Serve with steamed rice.
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RECIPE SUBMITTED BY
mandabears
Jenkintown, Pennsylvania