Szechuan Shrimp - 1

Recipe Ingredients

1/2 cup	46g / 1.6oz	Scallions - minced
3 tablespoons	45ml	Dry sherry
3 tablespoons	45ml	Water
1/2 cup	118ml	Catsup
1 tablespoon	15ml	Soy sauce
1 tablespoon	15ml	Cornstarch
1/4 tablespoon	3.8ml	Hot pepper sauce
1 lb	454g / 16oz	Shrimp - cleaned
1/4 tablespoon	3.8ml	Minced ginger root
1 1/2 tablespoons	22ml	Sesame oil
3		Garlic
2 tablespoons	30ml	Sugar
1/2 cup	46g / 1.6oz	Bamboo shoots - minced
1 1/2 cups	355ml	Oil

Recipe Instructions

Combine scallions (or green onions), bamboo shoots, ginger, garlic and pepper sauce (I use Tabasco).

Combine sugar, catsup, sherry, soy sauce and sesame oil mix cornstarch and water.

Heat some of the oil in a wok or skillet. Add the shrimp (i usually cut the large ones up in small pieces) and stir fry until done. About 2 minutes.

Drain the shrimp and reserve the oil and shrimp. Heat 2 tbsp oil and add scallion mixture.

Stir fry about one minute and add the shrimp. Stir fry 30 seconds then add the catsup mixture.

Stir another 30 seconds and add cornstarch mix. Cook and stir until slightly thickened.

Serve with steamed rice.

Source:
Jo Merrill

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