Szechuan Shrimp 1
Serving Size : 4
Ingredients for prepare Szechuan Shrimp 1
:
| Amount | Measure | Ingredient - Preparation Method |
| 1/2 | cup | scallions - minced |
| 3 | tablespoons | dry sherry |
| 3 | tablespoons | water |
| 1/2 | cup | catsup |
| 1 | tablespoon | soy sauce |
| 1 | tablespoon | cornstarch |
| 1/4 | tablespoon | hot pepper sauce |
| 1 | pound | shrimp - cleaned |
| 1/4 | tablespoon | minced ginger root |
| 1 1/2 | tablespoons | sesame oil |
| 3 | centiliters | garlic |
| 2 | tablespoons | sugar |
| 1/2 | cup | bamboo shoots - minced |
| 1 1/2 | cups | oil |
recipe Szechuan Shrimp 1
Combine scallions (or green onions), bamboo shoots, ginger, garlic and pepper sauce (I
Szechuan Shrimp 1
use Tabasco). Combine sugar, catsup, sherry, soy sauce and sesame oil mix cornstarch and water. Heat some of the
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oil in a wok or skillet. Add the shrimp (i usually cut the large ones up in small pieces)
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and stir fry until done. About 2 minutes. Drain the shrimp and reserve the oil
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and shrimp. Heat 2 tbsp oil and add scallion mixture. Stir fry about
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one minute and add the shrimp. Stir fry 30 seconds then add the catsup
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mixture. Stir another 30 seconds and add cornstarch mix. Cook and stir until slightly
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thickened. Serve with steamed rice.
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