Szechuan Shrimp with Peppers |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Nixon's re-establishment of relations with China led Americans to discover, among other things, that there was more to Chinese cooking than the Cantonese dishes we had all grown up with. Ingredients:
1 pound uncooked large shrimp, peeled, deveined |
2 tablespoons dry sherry |
1 1/2 tablespoons minced peeled ginger |
2 garlic cloves, minced |
1/2 teaspoon dried crushed red pepper |
1/2 cup canned low-salt chicken broth |
2 teaspoons cornstarch |
1 1/2 tablespoons soy sauce |
1 tablespoon asian chili-garlic sauce |
1 teaspoon sugar |
1 tablespoon peanut oil |
1 red bell pepper, cut into 1-inch diamond-shape pieces |
6 green onions, cut into 1/2-inch pieces |
cooked rice |
Directions:
1. Combine first 5 ingredients in large bowl; toss to coat. Cover; let stand 30 minutes.
2. Combine broth and cornstarch in small bowl; stir to dissolve cornstarch. Combine soy sauce, chili-garlic sauce and sugar in another small bowl.
3. Heat oil in wok or heavy large skillet over medium-high heat. Add bell pepper and stir-fry until slightly softened, about 4 minutes. Add shrimp mixture; stir-fry 2 minutes. Add onions; stir-fry until shrimp are pink, 30 seconds. Mix in soy sauce mixture. Add cornstarch mixture. Cook until thickened, about 1 minute. Transfer to bowl; serve with rice.
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