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Szechuan Shrimp With Peppers

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, Shellfish
Courses: Main Course
Serves: 4 people

Recipe Ingredients

1 lb 454g / 16ozUncooked large shrimp - peeled, deveined
2 tablespoons 30mlDry Sherry
1 1/2 tablespoons 22mlMinced peeled ginger
2   Garlic cloves - minced
1/2 teaspoon 2.5mlDried crushed red pepper
1/2 cup 118mlCanned low-salt chicken broth
2 teaspoons 10mlCornstarch
1 1/2 tablespoons 22mlSoy sauce
1 tablespoon 15mlAsian chili-garlic sauce
1 teaspoon 5mlSugar
1 tablespoon 15mlPeanut 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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