This is the best shrimp recipe I have ever tasted, I do love the sichuan sauce in this recipe, very flavorful, I will make it again and again.
21-25 per pound, peeled and deveined
green bell peppers
cut into 1-inch dice 1/4 teaspoon salt
chicken broth, low salt
or Chinkiang vinegar
soy sauce, sodium reduced
sweet red bell peppers
crushed to taste
Place shrimp in a colander and rinse under cold water.
Drain and pat dry with paper towels.
Heat a 14-inch flat-bottomed wok or large skillet over high heat until a bead of water vaporizes within 1 to 2 seconds of 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 the 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.
For the Sichuan Sauce:
Whisk broth, tomato paste, vinegar, sugar, soy sauce, oil, cornstarch and red pepper in a small bowl.