Cooking Index - Cooking Recipes & IdeasSzechuan Shrimp Stir-Fry Recipe - Cooking Index

Szechuan Shrimp Stir-Fry

Type: Fish, Shellfish
Courses: Main Course
Serves: 4 people

Recipe Ingredients

6 oz 170gUncooked spaghetti
  = (or Chinese noodles)
3/4 lb 340g / 11ozLarge shrimp - peeled, deveined
1/4 cup 59mlReduced-sodium soy sauce
1/2 teaspoon 2.5mlRed pepper flakes
2 teaspoons 10mlDark sesame oil
1 cup 237mlSnow peas
1   Red or yellow bell pepper - halved lengthwise,
  Then cut crosswise into thin strips
1/2 cup 55g / 1.9ozShredded carrots
1 1/2 teaspoons 7.5mlFresh or bottled minced garlic
2 teaspoons 10mlFresh or bottled minced ginger root
3 tablespoons 45mlWater
2 teaspoons 10mlCornstarch
1/4 cup 15g / 0.5ozThinly-sliced green onions
  = (or chopped fresh cilantro)

Recipe Instructions

Cook spaghetti according to package directions, omitting salt. Drain; keep warm.

Combine shrimp, soy sauce and red pepper in small bowl; toss to coat. Set aside.

Heat oil in a large nonstick skillet or wok over medium-high heat until hot. Add snow peas, bell pepper, carrots, garlic and ginger; stir-fry 3 minutes.

Remove shrimp from bowl, reserving soy sauce mixture. Add shrimp to skillet; stir-fry 2 minutes.

Combine water and cornstarch in small bowl; mix well. Add to skillet with reserved soy sauce mixture; stir-fry 2 minutes or until shrimp are pink and opaque and sauce thickens.

Serve over spaghetti; garnish with green onions.

This recipe yields 4 servings.

Exchanges Per Serving: 2 1/2 Starch, 2 Meat, 1 Vegetable.

Nutrition Facts: Calories 326; Calories from Fat 11%; Total Fat 4g; Saturated Fat 1g; Protein 23g; Carbohydrates 48g; Cholesterol 130mg; Sodium 692mg; Dietary Fiber 5g.

Source:
Diabetic Cooking at http://www.diabeticcooking.com

Rating

Average rating:

Unrated, please add a rating

Submit your rating:

Click a star to rate this recipe.