Shrimp-CL Sichuan Shrimp Stir-Fry With Broccoli or Asparagus

By wing118677

Ingredients

• 1 teaspoon dark sesame oil
• 4 cups small broccoli florets or 2 cups asparagus tips and 1 cup sliced red bell pepper and 1 cup pea pods
• 1 teaspoon dark sesame oil
• 2 lbs large shrimp, peeled and deveined
• 8 garlic cloves, minced
• 1 cup fresh shiitake mushroom, cleaned and sliced (optional)
• 1 ⁄3 cup sugar
• 1 tablespoon sugar (optional, to taste)
• 1 ⁄2 cup rice vinegar
• 1 ⁄4 cup ketchup
• 2 tablespoons cornstarch
• 1 tablespoon red chili paste
• 8 ounces can sliced water chestnuts, drained
• 3 cups hot cooked rice
• 1 1⁄2 tablespoons green onion tops, thinly sliced

Preparation

Step 1

Heat 1 teaspoon sesame oil in a large nonstick skillet over medium-high heat. Add broccoli (or asparagus and red bell pepper and pea pods). Sauté 4 minutes.

Add 1 teaspoon sesame oil, shrimp and minced garlic. (Add optional mushrooms, if using.) Sauté 4 minutes or until the shrimp are done.

Combine sugar, rice vinegar, ketchup, cornstarch and red chili paste. Add to skillet; cook 1 minute, stirring constantly.

Stir in sliced water chestnuts. Serve over rice. Sprinkle with thinly sliced green onion tops. (Serving is 1 cup shrimp mixture and 1/2 cup rice.).