Spicy Szechuan Shrimp Stir-Fry (Low Fat)
- Reviews 6
Ready In: 43 mins
Serves: 4
Ingredients
- 1 1⁄2 lbs uncooked large shrimp, peeled and deveined
- 2 tablespoons dry sherry
- 1 1⁄2-2 tablespoons fresh minced ginger
- 1 tablespoon fresh minced garlic
- 1⁄2-1 teaspoon crushed red pepper flakes
- 1⁄2 cup chicken broth
- 2 teaspoons cornstarch
- 1 1⁄2 tablespoons soy sauce
- 1 tablespoon asian chili-garlic sauce
- 1 teaspoon sugar
- 2 tablespoons peanut oil
- 1 red bell pepper, cut into 1-inch pieces
- 7 green onions, cut into about 1-inch pieces
Directions
- In a bowl toss shrimp with sherry, ginger, garlic and red pepper flakes; cover and refrigerate for 30 minutes.
- In a small bowl, combine cornstarch and broth; whisk to dissolve the cornstarch; set aside.
- In another small bowl combine soy sauce, chili-garlic sauce and sugar; set aside.
- Heat 2 tablespoons peanut oil a wok or large heavy frypan.
- Add in the red bell pepper and stir-fry until crisp-tender (about 4 minutes).
- Add in the shrimp (coated with marinade) and stir-fry for 2 minutes.
- Add in green onions; stir-fry for about 30 seconds.
- Add in soy sauce mixture, and the cornstarch/broth mixture; cook until thickened (about 1 minute).
- Transfer to a bowl and serve with rice.
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