Szechuan Shrimp With Peppers Recipe - Cooking Index
Nixon's re-establishment of relations with China led Americans to discover, among other things, that there was more to Chinese cooking than the Cantonese dishes we had all grown up with.
Type: Fish, Shellfish1 lb | 454g / 16oz | Uncooked large shrimp - peeled, deveined |
2 tablespoons | 30ml | Dry Sherry |
1 1/2 tablespoons | 22ml | Minced peeled ginger |
2 | Garlic cloves - minced | |
1/2 teaspoon | 2.5ml | Dried crushed red pepper |
1/2 cup | 118ml | Canned low-salt chicken broth |
2 teaspoons | 10ml | Cornstarch |
1 1/2 tablespoons | 22ml | Soy sauce |
1 tablespoon | 15ml | Asian chili-garlic sauce |
1 teaspoon | 5ml | Sugar |
1 tablespoon | 15ml | Peanut oil |
1 | Red bell pepper - cut into 1" | |
Diamond-shaped pieces | ||
6 | Green onions - cut into 1/2" pieces | |
Cooked rice |
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.
Source:
Bon Appetit, September 1999
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