Szechuan Shrimp

Prep Time: 30 Minutes

Cook Time: 20 Minutes

Ready In: 50 Minutes

Servings: 4

This is one of my favorite recipes from The Sonoma Diet. I serve this on Angel hair shredded cabbage that has been steamed. Oriental chili sauce is hot, be careful.

Ingredients:

1 1/4 lbs medium shrimp (fresh or frozen)

4 teaspoons reduced sodium soy sauce

4 teaspoons fresh ginger (grated) or 1/2 teaspoon ground ginger

1 tablespoon dry sherry or 1 tablespoon water

1 tablespoon oriental chile sauce with garlic

1 teaspoon cornstarch

1 teaspoon toasted sesame oil

1/8 teaspoon kosher salt

fresh ground black pepper

1 1/2 teaspoons reduced sodium soy sauce

1/2 teaspoon cornstarch

4 teaspoons canola oil or 4 teaspoons extra virgin olive oil

3 garlic cloves (minced, 1 1/2 tsp minced)

2 cups fresh mushrooms (sliced)

1 medium red bell pepper (cut into 1/2 inch)

2 cups fresh pea pods (trimmed)

6 cups chinese cabbage (napa, shredded)

1/4 cup dry roasted peanuts

2 tablespoons green onions (sliced)

Directions:

1. Thaw shrimp, if frozen.
2. Peel and devein shrimp.
3. Rinse shrimp; pat dry with paper towels.
4. For sauce, in a small bowl combine the 4 teaspoons soy sauce, the ginger, dry sherry or water, Oriental chili sauce, the 1 teaspoon cornstarch, the sesame oil, and the 1/8 teaspoon kosher salt; set aside.
5. Place shrimp in a medium bowl; sprinkle lightly with additional kosher salt and black pepper.
6. Stir in the 1 1/2 teaspoons soy sauce and the 1/2 teaspoon cornstarch; set aside.
7. In a wok or 12 inch skillet heat 2 teaspoons of the oil over medium-high heat. Add garlic; stir fry for 30 seconds.
8. Add mushrooms; stir-fry for 3 minutes.
9. Add bell pepper; stir-fry for 1 minute.
10. Add pea pods; stir-fry for 2 minutes.
11. Remove vegetables from wok.
12. Add remaining 2 teaspoons oil to wok or skillet.
13. Add shrimp mixture; stir-fry for 2 to 3 minutes or until shrimp turn opaque.
14. Stir sauce; add to wok.
15. Cook and stir until boiling; cook and stir for 2 minutes more.
16. Add mushroom mixture and Chinese cabbage; toss to coat.
17. To serve, sprinkle with peanuts and green onions.

By RecipeOfHealth.com