Szechuan Shrimp Gwhp32a
Serving Size : 4
Ingredients for prepare Szechuan Shrimp Gwhp32a
:
| Amount | Measure | Ingredient - Preparation Method |
| 1/2 | cup | Scallions - minced |
| 3 | tablespoon | Dry sherry |
| 3 | tablespoon | Water |
| 1/2 | cup | Catsup |
| 1 | tablespoon | Soy saude |
| 1 | tablespoon | Cornstarch |
| 1/4 | tablespoon | Hot pepper sauce |
| 1 | pound | Shrimp - cleaned |
| 1/4 | tablespoon | Minced ginger root |
| 1 1/2 | tablespoon | Sesame oil |
| 3 | cl | Garlic |
| 2 | tablespoon | Sugar |
| 1/2 | cup | Bamboo shoots - minced |
| 1 1/2 | cup | Oil |
recipe Szechuan Shrimp Gwhp32a
COMBINE SCALLIONS (OR GREEN ONIONS), BAMBOO SHOOTS, GINGER, GARLIC AND
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PEPPER SAUCE (I USE TABASCO). COMBINE SUGAR, CATSUP, SHERRY, SOY SAUCE AND SESAME
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OIL MIX CORNSTARCH AND WATER. HEAT SOME OF THE OIL IN A WOK OR SKILLET. ADD THE
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SHRIMP (I USUALLY CUT THE LARGE ONES UP IN SMALL PIECES) AND
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STIR FRY UNTIL DONE. ABOUT 2 MINUTES. DRAIN THE SHRIMP AND RESERVE THE
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OIL AND SHRIMP. HEAT 2 TBSP OIL AND ADD SCAALLION MIXTURE. STIR FRY ABOUT ONE MINUTE AND ADD
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THE SHRIMP. STIR FRY 30 SECONDS THEN ADD THE CATSUP MIXTURE. STIR ANOTHER 30
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SECONDS AND ADD CORNSTARCH MIX. COOK AND STIR UNTIL SLIGHTLY THICKENED. SERVE WITH STEAMED
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RICE.
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