Sichuan-Style Shrimp

Name: Sichuan-Style Shrimp
Yield: 4 servings, about 3/4 cup each
Ingredients: 1 pound raw shrimp, (21-25 per pound), 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 Sauce, (recipe follows); 3 tablespoons reduced-sodium chicken broth; 1 tablespoon tomato paste; 2 teaspoons Chinkiang vinegar, (see Ingredient Note) 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

Sichuan-Style Shrimp was pinched from <a href="http://www.recipe.com/sichuan-style-shrimp/" target="_blank">www.recipe.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

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

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2 tablespoons canola oil, divided

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1 tablespoon minced garlic

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1 tablespoon minced fresh ginger

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

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1/4 teaspoon salt

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Sichuan Sauce, (recipe follows)

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3 tablespoons reduced-sodium chicken broth

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1 tablespoon tomato paste

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2 teaspoons Chinkiang vinegar, (see Ingredient Note) or balsamic vinegar

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1 teaspoon sugar

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1 teaspoon reduced-sodium soy sauce

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1/2 teaspoon sesame oil

•

1/4 teaspoon cornstarch

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1/4 teaspoon crushed red pepper, or to taste

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