SICHUAN STYLE SHRIMP

By gaster16

Ingredients

• Sichuan Sauce:
• 1 lb. raw shrimp 21-25 per pound deveined
• 2 tablespoons canola oil
• 2 cloves garlic minced
• 1 piece (1” long) ginger root peeled and minced
• 1 green pepper cut into 1” pieces
• 1/4 teaspoon salt
• 1/3 cup Sichuan sauce
• 3 tablespoons chicken broth
• 1 tablespoon tomato paste,
• 2 teaspoons balsamic vinegar
• 1 teaspoon each sugar and soy sauce
• 1/2 teaspoon sesame oil
• 1/4 teaspoon crushed red pepper or to taste

Preparation

Step 1

Peel shrimp, pleace in colander rinse under cold water, drain and pat dry. Heat wok over high heat. Add 1 tablespoon of the oil, add the garlic and ginger. Stir-fry 10 seconds. Add remaining 1 tablespoon of oil and the shrimp. Stir-fry until the shrimp just begins to color, about 1 minute. Add the bell pepper and salt, stir fry 30 seconds. Add Sicuan sauce, stir fry until the shrimp are just cooked 2 minutes serve hot. Makes 4 servings.