Spicy stir-fried shrimp
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ¾ | cup | Water |
| 2 | teaspoons | Soy sauce |
| 1½ | teaspoon | Szechwan chili sauce |
| 2 | teaspoons | Cornstarch |
| 2 | teaspoons | Vegetable oil |
| 1 | small | Red pepper, coarsely chopped |
| 4 | ounces | Snow peas,trim, cut in half |
| 3 | mediums | Size scallions, coarse chop |
| 1 | pounds | Large shrimp,peel,devein |
| ⅓ | cup | Fresh cilantro |
Directions
SAUCE
MAIN
Mix water, soy sauce, chili sauce and cornstarch in a measuring cup.
Heat oil in a large skillet until hot but not smoking. Add bell pepper, snow peas and scallions. Stir-fry over high heat 3-5 minutes until tender-crisp. Reduce heat to medium-high, add shrimp and stir-fry 2-3 minutes until shrimp start to turn bright pink and opaque. Stir sauce, pour into skillet and bring to a boil, stirring often. Cover and cook over medium-high heat 1-2 minutes, stirring once, until shrimp are opaque at the center. Stir in cilantro and serve immediately.