Szechuan Shrimp

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READY IN: 50mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Thaw shrimp, if frozen.
  • Peel and devein shrimp.
  • Rinse shrimp; pat dry with paper towels.
  • 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.
  • Place shrimp in a medium bowl; sprinkle lightly with additional kosher salt and black pepper.
  • Stir in the 1 1/2 teaspoons soy sauce and the 1/2 teaspoon cornstarch; set aside.
  • In a wok or 12 inch skillet heat 2 teaspoons of the oil over medium-high heat. Add garlic; stir fry for 30 seconds.
  • Add mushrooms; stir-fry for 3 minutes.
  • Add bell pepper; stir-fry for 1 minute.
  • Add pea pods; stir-fry for 2 minutes.
  • Remove vegetables from wok.
  • Add remaining 2 teaspoons oil to wok or skillet.
  • Add shrimp mixture; stir-fry for 2 to 3 minutes or until shrimp turn opaque.
  • Stir sauce; add to wok.
  • Cook and stir until boiling; cook and stir for 2 minutes more.
  • Add mushroom mixture and Chinese cabbage; toss to coat.
  • To serve, sprinkle with peanuts and green onions.
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