Sichuan-Style Shrimp

Directions

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.

Serve immediately.

For the Sichuan Sauce:

Whisk broth, tomato paste, vinegar, sugar, soy sauce, oil, cornstarch and red pepper in a small bowl.