Szechuan Shrimp

Sue Lau's Note:

A delicious spicy stir-fry. If you like it hotter, stir in some sambal oelek (chile paste) to your dish at the end. Goes great with rice or noodles.

• Total Time: 25 mins
• Prep Time: 20 mins
• Cook Time: 5 mins

Ingredients:

Servings: 4

• 1 lb shrimp, peeled and deveined
• 1 tablespoon ketchup
• 1 tablespoon Heinz chili sauce
• 1 tablespoon rice wine or 1 tablespoon sherry wine
• 1 tablespoon soy sauce
• 1 teaspoon sugar
• 1/2 teaspoon salt
• 1/4 teaspoon red pepper flakes
• 1 tablespoon cornstarch
• 2 teaspoons canola oil (peanut oil if you prefer)
• 4 green onions, chopped
• 2 tablespoons minced gingerroot
• 2 teaspoons minced garlic

Directions:

1. Mix ketchup, chili sauce rice wine, soy sauce, sugar, salt, pepper flakes, and corn starch in small bowl to make sauce.
2. Pour oil in seasoned wok before heating and wipe around.
3. Heat wok and add scallions ginger and garlic.
4. Stir-fry for a few seconds, then add shrimp.
5. Stir constantly for about 2 minutes, adding small amounts of water if food starts to stick; cook until shrimp turns pink.
6. Stir sauce again, then add to wok, stirring constantly until mixture thickens.
7. Serve with steamed rice.

Reviews

[Peter Pan]

A flavorful dish in less than 15 minutes and under 200 calories. I saved time by using already peeled and deveined shrimps. The outcome surpass my expectation. The finely chopped ginger blended well with other fresh ingredients yet yield a subtle exotic taste. Thanks for sharing your recipe.

[agileangus]

I made this for my husband and I when the kids were out . . . we loved it! I did all the prep work ahead of time, and when we were ready to eat, dinner was on the table within 10 minutes. I wouldn't serve this to my kids (ages 9 & 11) because it's pretty spicy, although my husband said he'd like it even spicier!

[#39568]

Oh my gosh! It tasted just like my Grandma used to make. Talk about aunthentic chinese food. This is as close as u can get it. Thanks for posting.