Sichuan-Style Shrimp

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

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.

Sichuan-Style Shrimp Recipe

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