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Sichuan-Style Shrimp
Source: © EatingWell Magazine
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Rating: 3.5   Reviews: 3 See Reviews
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Active Time:  25 Minutes
Total Time:  25 Minutes
Yield:  4 servings, about 3/4 cup each
Chinese cooks typically stir-fry shrimp in their shells for a more flavorful dish. You can do the same, but we recommend first removing the tiny legs. While rice may seem like the logical side, braised greens, such as chard or spinach, are actually just as traditional.

Make Ahead Tip: Prepare the shrimp through Step 1, cover with paper towels and refrigerate for several hours before cooking.
RECIPE INGREDIENTS
1 pound  raw shrimp (21-25 per pound), peeled and deveined
2 tablespoons  canola oil, divided
1 tablespoon  minced garlic
1 tablespoon  minced fresh ginger
1   large green bell pepper, cut into 1-inch dice
1/4 teaspoon  salt
Sichuan Sauce (see recipe link above)
Other necessary recipes:
Sichuan Sauce
Sichuan-Style Shrimp Recipe at Cooking.com
DIRECTIONS
Place shrimp in a colander and rinse under cold water. Drain and pat dry with paper towels.
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. Swirl in 1 tablespoon oil; add garlic and ginger and stir-fry for 10 seconds. Add the remaining 1 tablespoon oil and the shrimp and stir-fry until the shrimp just begin to turn color, 1 minute. Add bell pepper and salt and stir-fry for 30 seconds. Swirl in Sichuan Sauce and stir-fry until the shrimp is just cooked, 1 to 2 minutes. Serve immediately.
Recipe reprinted by permission of © EatingWell Magazine. All rights reserved.
Date Added: 01/01/2008
Nutrition Facts per Serving
Yield: Yield:  4 servings, about 3/4 cup each
Calories: 175
Fat. Total: 9g
Protein: 19g
Carbohydrates, Total: 5g
Fat, Saturated: 1g
Fiber: 1g
Cholesterol: 168mg
Sodium: 415mg
% Cal. from Fat: 46%
Spotlight Recipe Review See all 3 reviews »

Rating: 5
by: Kathie Reviewed: 08/24/2011
Better directions to link: See all of Kathie's reviews »
Actually, this should be a better help for you to find it: 1/4 teaspoon salt Sichuan Sauce (see recipe link above) Other necessary recipes: Sichuan Sauce
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