Szechuan Shrimp

Submitted by flgolfgirl

"This is one of my favorite recipes from The Sonoma Diet. I serve this on Angel hair shredded cabbage that has been steamed. Oriental chili sauce is hot, be careful."

 

• Ready In: 50mins
• Ingredients: 19
• Serves: 4

ingredients

• 1 1⁄4 lbs medium shrimp (fresh or frozen)
• 4 teaspoons reduced sodium soy sauce
• 4 teaspoons fresh ginger (grated) or 1/2 teaspoon ground ginger
• 1 tablespoon dry sherry or 1 tablespoon water
• 1 tablespoon oriental chile sauce with garlic
• 1 teaspoon cornstarch
• 1 teaspoon toasted sesame oil
• 1⁄8 teaspoon kosher salt
• fresh ground black pepper
• 1 1⁄2 teaspoons reduced sodium soy sauce
• 1⁄2 teaspoon cornstarch
• 4 teaspoons canola oil or 4 teaspoons extra virgin olive oil
• 3 garlic cloves (minced, 1 1/2 tsp minced)
• 2 cups fresh mushrooms (sliced)
• 1 medium red bell pepper (cut into 1/2 inch)
• 2 cups fresh pea pods (trimmed)
• 6 cups Chinese cabbage (Napa, shredded)
• 1⁄4 cup dry roasted peanuts
• 2 tablespoons green onions (sliced)

directions

1. Thaw shrimp, if frozen.
2. Peel and devein shrimp.
3. Rinse shrimp; pat dry with paper towels.
4. For sauce, in a small bowl combine the 4 teaspoons soy sauce, the ginger, dry sherry or water, Oriental chili sauce, the 1 teaspoon cornstarch, the sesame oil, and the 1/8 teaspoon kosher salt; set aside.
5. Place shrimp in a medium bowl; sprinkle lightly with additional kosher salt and black pepper.
6. Stir in the 1 1/2 teaspoons soy sauce and the 1/2 teaspoon cornstarch; set aside.
7. In a wok or 12 inch skillet heat 2 teaspoons of the oil over medium-high heat. Add garlic; stir fry for 30 seconds.
8. Add mushrooms; stir-fry for 3 minutes.
9. Add bell pepper; stir-fry for 1 minute.
10. Add pea pods; stir-fry for 2 minutes.
11. Remove vegetables from wok.
12. Add remaining 2 teaspoons oil to wok or skillet.
13. Add shrimp mixture; stir-fry for 2 to 3 minutes or until shrimp turn opaque.
14. Stir sauce; add to wok.
15. Cook and stir until boiling; cook and stir for 2 minutes more.
16. Add mushroom mixture and Chinese cabbage; toss to coat.
17. To serve, sprinkle with peanuts and green onions.