Szechuan Shrimp
Serving Size : 4
Ingredients for prepare Szechuan Shrimp
:
| Amount | Measure | Ingredient - Preparation Method |
| 1/2 | cup | Scallions - minced |
| 1/2 | cup | Bamboo shoot - minced |
| 3 | tablespoons | Water |
| 3 | | Garlic cloves - minced |
| 1/2 | cup | Cat up |
| 1 | tablespoon | Soy sauce |
| 2 | tablespoons | Sugar |
| 1 | tablespoon | Cornstarch |
| 1/4 | teaspoon | Tabasco |
| 1 1/2 | cups | Peanut oil |
| 1 | pound | Fresh shrimp; shelled - deveined |
| 1/4 | teaspoon | Fresh ginger root - minced |
| 3 | tablespoons | Sherry |
| 1 1/2 | teaspoons | Sesame oil or |
| 1 | tablespoon | Toasted sesame seeds - (opt) |
recipe Szechuan Shrimp
Combine scallions, bamboo shoot , ginger, garlic, and tabasco
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in a small bowl. In second bowl combine sugar, catsup, sherry, soy sauce, and sesame oil or seeds. In third
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bowl mix cornstarch and water. Heat oil in a wok or large skillet
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to 400F. Have ready a large strainer with a bowl underneath. Add shrimp to hot oil, stirring until
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done, about 2 minutes. Pour oil and shrimp into strainer to drain. Heat 2 T. of
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the strained oil in same wok or skillet over high heat. Add
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scallion mixture and stir-fry for one minute. Add drained shrimp and stir-fry for 30 seconds. Add cornstarch mixture
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to wok. Cook and stir until slightly thickened. Serve over cooked rice.
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