Sichuan-Style Shrimp

Name: Sichuan-Style Shrimp
Ingredients: 3 tablespoons reduced-sodium chicken broth; 1 tablespoon tomato paste; 2 teaspoons Chinkiang vinegar (see Tips) or balsamic vinegar; 1 teaspoon sugar; 1 teaspoon reduced-sodium soy sauce; 1/2 teaspoon sesame oil; 1/4 teaspoon cornstarch; 1/4 teaspoon crushed red pepper, or to taste; 1 pound raw shrimp (21-25 per pound; see Tips), peeled and deveined; 2 tablespoons canola oil, divided; 1 tablespoon minced garlic; 1 tablespoon minced fresh ginger; 1 large green bell pepper, cut into 1-inch dice; 1/4 teaspoon salt

Sichuan-Style Shrimp was pinched from <a href="http://www.eatingwell.com/recipes/sichuan_style_shrimp.html" target="_blank">www.eatingwell.com.</a>

"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...."

INGREDIENTS

•

3 tablespoons reduced-sodium chicken broth

•

1 tablespoon tomato paste

•

2 teaspoons Chinkiang vinegar (see Tips) or balsamic vinegar

•

1 teaspoon sugar

•

1 teaspoon reduced-sodium soy sauce

•

1/2 teaspoon sesame oil

•

1/4 teaspoon cornstarch

•

1/4 teaspoon crushed red pepper, or to taste

•

1 pound raw shrimp (21-25 per pound; see Tips), peeled and deveined

•

2 tablespoons canola oil, divided

•

1 tablespoon minced garlic

•

1 tablespoon minced fresh ginger

•

1 large green bell pepper, cut into 1-inch dice

•

1/4 teaspoon salt

Go To Recipe

Rate

Comments & Reviews

Just A Pinch Sweepstakes