Sichuan Shrimp

Name: Sichuan Shrimp
Ingredients: 2 teaspoons dark sesame oil, divided; 4 cups small broccoli florets; 2 pounds large shrimp, peeled and deveined; 8 garlic cloves, minced; 1/3 cup sugar; 1/2 cup rice vinegar; 1/4 cup ketchup; 2 tablespoons cornstarch; 1 tablespoon red chili paste; 1 (8-ounce) can sliced water chestnuts, drained; 3 cups hot cooked rice; 1 1/2 tablespoons thinly sliced green onion tops

12 ingredients

3 steps

Ingredients

2 teaspoons dark sesame oil, divided
4 cups small broccoli florets
2 pounds large shrimp, peeled and deveined
8 garlic cloves, minced
1/3 cup sugar
1/2 cup rice vinegar
1/4 cup ketchup
2 tablespoons cornstarch
1 tablespoon red chili paste
1 (8-ounce) can sliced water chestnuts, drained
3 cups hot cooked rice
1 1/2 tablespoons thinly sliced green onion tops

Directions

1

Heat 1 teaspoon sesame oil in a large nonstick skillet over medium-high heat. Add broccoli, and saute 4 minutes. Add 1 teaspoon sesame oil, shrimp, and minced garlic, and saute 4 minutes or until the shrimp are done.
2

Combine sugar and next 4 ingredients (sugar through chili paste). Add to skillet; cook 1 minute, stirring constantly. Stir in sliced water chestnuts. Serve over rice, and sprinkle with green onions.
3

Note: You can find red chili paste, which comes in a bottle, in the Asian section of your supermarket.