Szechuan Shrimp With Peppers

Recipe Ingredients

1 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

Recipe Instructions

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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