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Szechuan Shrimp With Peppers

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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

Details

Servings 4

Preparation

Step 1

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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