Szechuan Shrimp (sonoma diet)

By BClover

This is one of my favorite recipes from The Sonoma Diet. I serve this on Angel hair shredded cabbage that has been steamed. Oriental chili sauce is hot, be careful.

Serving Size: 1 (391 g)

Servings Per Recipe: 4

Amount Per Serving
% Daily Value
Calories 363.5

Calories from Fat 142
39%
Total Fat 15.8 g
24%
Saturated Fat 2.0 g
10%
Cholesterol 216.2 mg
72%
Sodium 663.5 mg
27%
Total Carbohydrate 17.2 g
5%
Dietary Fiber 4.6 g
18%
Sugars 5.7 g
23%
Protein 36.6 g
73%

Ingredients

• 1 1/4 lbs medium shrimp (fresh or frozen)
• 4 teaspoons reduced sodium soy sauce
• 4 teaspoons fresh ginger (grated) or 1/2 teaspoon ground ginger
• 1 tablespoon dry sherry or 1 tablespoon water
• 1 tablespoon oriental chile sauce with garlic
• 1 teaspoon cornstarch
• 1 teaspoon toasted sesame oil
• 1/8 teaspoon kosher salt
• fresh ground black pepper
• 1 1/2 teaspoons reduced sodium soy sauce
• 1/2 teaspoon cornstarch
• 4 teaspoons canola oil or 4 teaspoons extra virgin olive oil
• 3 garlic cloves (minced, 1 1/2 tsp minced)
• 2 cups fresh mushrooms (sliced)
• 1 medium red bell pepper (cut into 1/2 inch)
• 2 cups fresh pea pods (trimmed)
• 6 cups Chinese cabbage (Napa, shredded)
• 1/4 cup dry roasted peanuts
• 2 tablespoons green onions (sliced)

Details

Servings 1
Preparation time 30mins
Cooking time 50mins
Adapted from food.com

Preparation

Step 1

1 Thaw shrimp, if frozen. 2 Peel and devein shrimp. 3 Rinse shrimp; pat dry with paper towels. 4 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. 5 Place shrimp in a medium bowl; sprinkle lightly with additional kosher salt and black pepper. 6 Stir in the 1 1/2 teaspoons soy sauce and the 1/2 teaspoon cornstarch; set aside. 7 In a wok or 12 inch skillet heat 2 teaspoons of the oil over medium-high heat. Add garlic; stir fry for 30 seconds. 8 Add mushrooms; stir-fry for 3 minutes. 9 Add bell pepper; stir-fry for 1 minute. 10 Add pea pods; stir-fry for 2 minutes. 11 Remove vegetables from wok. 12 Add remaining 2 teaspoons oil to wok or skillet. 13 Add shrimp mixture; stir-fry for 2 to 3 minutes or until shrimp turn opaque. 14 Stir sauce; add to wok. 15 Cook and stir until boiling; cook and stir for 2 minutes more. 16 Add mushroom mixture and Chinese cabbage; toss to coat. 17 To serve, sprinkle with peanuts and green onions.