Sichuan-Style Shrimp

Name: Sichuan-Style Shrimp
Ingredients: 1 pound shrimp 21-25 per pound, peeled and deveined; 2 tablespoons canola oil divided; 1 tablespoon garlic minced; 1 tablespoon ginger minced fresh; 1 large green bell peppers cut into 1-inch dice 1/4 teaspoon salt; 3 tablespoons chicken broth, low salt; 1 tablespoon tomato paste; 2 teaspoons balsamic vinegar or Chinkiang vinegar; 1 teaspoon sugar; 1 teaspoon soy sauce, sodium reduced; 1/2 teaspoon sesame oil; 1/4 teaspoon cornstarch; 1 x sweet red bell peppers crushed to taste

13 ingredients

10 steps

Ingredients

1 pound shrimp 21-25 per pound, peeled and deveined
2 tablespoons canola oil divided
1 tablespoon garlic minced
1 tablespoon ginger minced fresh
1 large green bell peppers cut into 1-inch dice 1/4 teaspoon salt
3 tablespoons chicken broth, low salt
1 tablespoon tomato paste
2 teaspoons balsamic vinegar or Chinkiang vinegar
1 teaspoon sugar
1 teaspoon soy sauce, sodium reduced
1/2 teaspoon sesame oil
1/4 teaspoon cornstarch
1 x sweet red bell peppers crushed to taste

Directions

1

Place shrimp in a colander and rinse under cold water.
2

Drain and pat dry with paper towels.
3

Heat a 14-inch flat-bottomed wok or large skillet over high heat until a bead of water vaporizes within 1 to 2 seconds of contact.
4

Swirl in 1 tablespoon oil; add garlic and ginger and stir-fry for 10 seconds.
5

Add the remaining 1 tablespoon oil and the shrimp and stir-fry until the shrimp just begin to turn color, 1 minute.
6

Add bell pepper and salt and stir-fry for 30 seconds.
7

Swirl in Sichuan Sauce and stir-fry until the shrimp is just cooked, 1 to 2 minutes.
8

Serve immediately.
9

For the Sichuan Sauce:
10

Whisk broth, tomato paste, vinegar, sugar, soy sauce, oil, cornstarch and red pepper in a small bowl.