Sichuan (Kung Pow) ShrimpSubmitted by: LILSTARLET
IntroductionTastes just like the Chinese restraunts do it!!!
Also try this Szechuan recipe with Chicken, Beef or Tofu instead of Shrimp! Tastes just like the Chinese restraunts do it!!!
Also try this Szechuan recipe with Chicken, Beef or Tofu instead of Shrimp!
1 pound raw shrimp, peeled and deveined
2 tablespoons olive oil, divided
1 tablespoon minced garlic
1 tablespoon minced fresh ginger
1 large green bell pepper, cut into 1-inch dice
1/4 teaspoon salt
1oz Cashews (or other favorite nut)
Sichuan Sauce, (recipe follows)
3 tablespoons reduced-sodium chicken broth
1 tablespoon tomato paste
2 teaspoons balsamic vinegar
1 teaspoon sugar
1 teaspoon lite soy sauce
1/2 teaspoon sesame oil
1/4 teaspoon cornstarch
1/4 teaspoon crushed red pepper, or to taste
2) Place shrimp in a colander and rinse under cold water. Drain and pat dry with paper towels.
3) Heat a 14-inch flat-bottomed wok or large skillet over high heat until a bead of water vaporizes within 1 to 2 seconds of contact. Swirl in 1 tablespoon olive oil; add garlic and ginger and stir-fry for 10 seconds. Add the remaining 1 tablespoon olive oil and the shrimp and stir-fry until the shrimp just begin to turn color, 1 minute. Add bell pepper, nuts and salt and stir-fry for 30 seconds.
4) Swirl in Sichuan Sauce and stir-fry until the shrimp is just cooked, 1 to 2 minutes. Serve immediately.
Number of Servings: 4
Recipe submitted by SparkPeople user LILSTARLET.