Szechwan Hot & Sour Shrimp
Yield
3 servingsPrep
20 minCook
20 minReady
40 minTrans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | pound |
shrimp
|
|
| 1 | tablespoon |
sherry
dry |
|
| 3 | tablespoons |
vegetable oil
|
|
| 3 | cloves |
garlic
minced |
|
| 1 ½ | tablespoons |
ginger
minced |
|
| ¼ | teaspoon |
red pepper flakes
|
|
| 2 | large |
celery stalks
cut up |
*
|
| ½ | cup |
bamboo shoots
sliced |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 453.6 | g |
shrimp
|
|
| 15 | ml |
sherry
dry |
|
| 45 | ml |
vegetable oil
|
|
| 3 | cloves |
garlic
minced |
|
| 23 | ml |
ginger
minced |
|
| 1.3 | ml |
red pepper flakes
|
|
| 2 | large |
celery stalks
cut up |
*
|
| 118 | ml |
bamboo shoots
sliced |
|
Directions
Toss shrimp with sherry.
Prepare cooking sauce by combining all ingredients and set aside.
Heat a wok or wide frying pan over high heat.
When pan is hot, add 1½ tablespoon of the oil.
When oil begins to heat, add garlic, ginger and red pepper.
Stir once, add shrimp and stir-fry until they turn pink (about 3 minutes).
Remove from pan.
Heat the remaining 1½ tablespoon oil.
Add celery and bamboo shoots and stir-fry for one minute.
Stir cooking sauce, then add to pan along with shrimp and green onion.
Cook, stirring, until sauce bubbles and thickens.
