Sichuan-Style Shrimp (#1931)

Serves
Ready
4
18
Minutes
Prep
Cook
15
Minutes
3
Minutes
Categories
Chinese Seafood
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Ingredients

  • 1 pound Shrimp 21-25 per pound, peeled and deveined
  • 2 tablespoons Canola Oil divided
  • 1 Tbsp Garlic minced
  • 1 Tbsp Ginger minced fresh
  • 1 large Green Bell Peppers cut into 1-inch dice 1/4 teaspoon salt

Sichuan Sauce

  • 3 tablespoons Low Salt Chicken Broth
  • 1 Tbsp Tomato Paste
  • 2 tsp Balsamic Vinegar or Chinkiang vinegar
  • 1 tsp Sugar
  • 1 tsp Reduced Sodium Soy Sauce
  • 1/2 tsp Sesame Oil
  • 1/4 tsp Cornstarch
  • 1 Sweet Red Bell Peppers crushed to taste

Directions

  1. Place shrimp in a colander and rinse under cold water.
  2. Drain and pat dry with paper towels.
  3. Heat a 14-inch flat-bottomed wok or large skillet over high heat until a bead of water vaporizes within 1 to 2 seconds of contact.
  4. Swirl in 1 tablespoon oil; add garlic and ginger and stir-fry for 10 seconds.
  5. Add the remaining 1 tablespoon oil and the shrimp and stir-fry until the shrimp just begin to turn color, 1 minute.
  6. Add bell pepper and salt and stir-fry for 30 seconds.
  7. Swirl in sichuan sauce and stir-fry until the shrimp is just cooked, 1 to 2 minutes.
  8. Serve immediately.
  9. For the sichuan sauce:
  10. Whisk broth, tomato paste, vinegar, sugar, soy sauce, oil, cornstarch and red pepper in a small bowl.
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