| Cuisine: Oriental | Type: Main Course | Serves: 4 |
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Source:
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Eating Well |
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Attributes:
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Comments:
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Most ingredients can be prepared ahead. Shrimp can be cooked in the shelled or with shells removed. Shrimp in the shell are typically more flavorful. |
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Serving Suggestions:
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Serve with steamed rice and a side vegetable. |
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Ingredients:
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1 pound large shrimp, peeled and deveined 2 tbs. canola oil, divided 1 tbs. minced ginger 1 tbs. minced garlic 1 large green bell pepper, cut into 1-inch dice 1/4 tsp. salt Sichuan Sauce (see elsewhere in this recipe book) |
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Instructions:
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1. Place shrimp in a colander and rinse under cold water. Drain and pat dry with paper towels. 2. Heat a 14" flat-bottomed wok or large skillet over high heat until a bead of water vaporized within 1 to 2 seconds after 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 shrimp just begin to turn color, 1 minute. Add bell pepper and salt and stir-fry for 30 seconds. Swirl in Sichuan Sauce and stir-fry until the shrimp is just cooked, 1 to 2 minutes. Serve immediately. |
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2005-07-30