Szechuan Shrimp With Peppers

Szechuan Shrimp With Peppers
Szechuan Shrimp With Peppers

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

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"

  • diamond-shaped pieces

  • 6

    green onions cut into 1/2" pieces

  • Cooked rice

Directions

Combine first 5 ingredients in large bowl; toss to coat. Cover; let stand 30 minutes. Combine broth and cornstarch in small bowl; stir to dissolve cornstarch. Combine soy sauce, chili-garlic sauce and sugar in another small bowl. 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. This recipe yields 4 servings.

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