Name: Szechuan Shrimp with Peppers
Yield: Makes 4 servings
Ingredients: 1 pound uncooked large shrimp, peeled, deveined; 2 tablespoons dry Sherry; 1 1/2 tablespoons minced peeled ginger; 2 garlic cloves, minced; 1/2 teaspoon dried crushed red pepper; 1/2 cup canned low-salt chicken broth; 2 teaspoons cornstarch; 1 1/2 tablespoons soy sauce; 1 tablespoon Asian chili-garlic sauce; 1 teaspoon sugar; 1 tablespoon peanut oil; 1 red bell pepper, cut into 1-inch diamond-shape pieces; 6 green onions, cut into 1/2-inch pieces; Cooked rice

Nixon's re-establishment of relations with China led Americans to discover, among other things, that there was more to Chinese cooking than the Cantonese dishes we had all grown up with.

Recipe information

Yield
Makes 4 servings

Ingredients

1 pound uncooked large shrimp, peeled, deveined

2 tablespoons dry Sherry

1 1/2 tablespoons minced peeled ginger

2 garlic cloves, minced

1/2 teaspoon dried crushed red pepper

1/2 cup canned low-salt chicken broth

2 teaspoons cornstarch

1 1/2 tablespoons soy sauce

1 tablespoon Asian chili-garlic sauce

1 teaspoon sugar

1 tablespoon peanut oil

1 red bell pepper, cut into 1-inch diamond-shape pieces

6 green onions, cut into 1/2-inch pieces

Cooked rice

Preparation

Step 1
Combine first 5 ingredients in large bowl; toss to coat. Cover; let stand 30 minutes.
Step 2
Combine broth and cornstarch in small bowl; stir to dissolve cornstarch. Combine soy sauce, chili-garlic sauce and sugar in another small bowl.
Step 3
Heat oil in wok or heavy large skillet over medium-high heat. Add bell pepper and stir-fry until slightly softened, about 4 minutes. Add shrimp mixture; stir-fry 2 minutes. Add onions; stir-fry until shrimp are pink, 30 seconds. Mix in soy sauce mixture. Add cornstarch mixture. Cook until thickened, about 1 minute. Transfer to bowl; serve with rice.

Recipe information

Ingredients

Preparation

Step 1

Step 2

Step 3

Recipe notes