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Sichuan-Style Shrimp

http://www.eatingwell.com/recipes/sichuan_style_shrimp.html

From EatingWell:  February/March 2005, The EatingWell Healthy in a Hurry Cookbook (2006)

Chinese cooks typically stir-fry shrimp in their shells for a more flavorful dish. You can do the same, but we recommend first removing the tiny legs. While rice may seem like the logical side, braised greens, such as chard or spinach, are actually just as traditional.

4 servings, about 3/4 cup each | Active Time: 30 minutes | Total Time: 30 minutes

Ingredients

Sichuan Sauce

Shrimp

Preparation

  1. To prepare sauce: Whisk broth, tomato paste, vinegar, sugar, soy sauce, sesame oil, cornstarch and crushed red pepper in a small bowl. Set the sauce near the stove.
  2. To prepare shrimp: 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 oil; add garlic and ginger and stir-fry for 10 seconds. Add the remaining 1 tablespoon 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 reserved sauce and stir-fry until the shrimp is just cooked, 1 to 2 minutes. Serve immediately.

Nutrition

Per serving : 170 Calories; 9 g Fat; 1 g Sat; 5 g Mono; 143 mg Cholesterol; 6 g Carbohydrates; 16 g Protein; 1 g Fiber; 389 mg Sodium; 270 mg Potassium

0 Carbohydrate Serving

Exchanges: 2 1/2 lean meat, 1 fat

Tips & Notes