Directions:
- Sauce: Whisk all ingredients (up to the shrimp) in a small bowl.
- Shrimp:
- Place shrimp in a colander and rinse under cold water. Drain and pat dry with paper towels.
- Heat a 14 inch flat bottomed wok or large dkillet over high heat until a bead of water vaporizes within 1 to 2 seconds of contact. Swirl in 1 tbl of oil, add garlic and ginger, and stir-fry for 10 seconds. Add the remaining 1 tbl oil and the shrimp and stir-fry until the shrimp just begin to turn color, 1 minute. Add bell pepper and salt and stir-fry for 30 seconds. Swirl in the Sichuan Sauce and stir-fry until the shrimp is just cooked, 1 to 2 minutes. Serve immediately.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 450.48 Kcal (1886 kJ) | ||
| Calories from fat | 262.12 Kcal | ||
| % Daily Value* | |||
| Total Fat | 29.12g | 45% | |
|---|---|---|---|
| Cholesterol | 65.76mg | 22% | |
| Sodium | 1806.09mg | 75% | |
| Potassium | 207.22mg | 4% | |
| Total Carbs | 38.03g | 13% | |
| Sugars | 4.21g | 17% | |
| Dietary Fiber | 1.95g | 8% | |
| Protein | 9.93g | 20% | |
| Vitamin C | 25.6mg | 43% | |
| Iron | 6.3mg | 35% | |
| Calcium | 42.4mg | 4% | |
| Amount Per 100 g | |||
| Calories | 219.3 Kcal (918 kJ) | ||
| Calories from fat | 127.6 Kcal | ||
| % Daily Value* | |||
| Total Fat | 14.18g | 45% | |
|---|---|---|---|
| Cholesterol | 32.01mg | 22% | |
| Sodium | 879.23mg | 75% | |
| Potassium | 100.88mg | 4% | |
| Total Carbs | 18.51g | 13% | |
| Sugars | 2.05g | 17% | |
| Dietary Fiber | 0.95g | 8% | |
| Protein | 4.84g | 20% | |
| Vitamin C | 12.5mg | 43% | |
| Iron | 3mg | 35% | |
| Calcium | 20.6mg | 4% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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