Wednesday, February 11, 2009

Spicy Shrimp Stir fry

My meal of the week ended up taking a few weeks to prepare. Now don't let that steer you wrong, it was super simple and easy...but I had stumbled upon this recipe and little by little the ingredients were purchased!

The recipe was Sichuan-Style Shrimp, but I just dubbed it Spicy Shrimp Stir-fry!
I started by making the Sichuan Sauce (recipe follows)
Sauce: (although i halved the other parts below I did NOT half this part because we always love the extra sauce!)

3 tablespoons reduced-sodium chicken broth (i used a bit more to thin it out because of the amount of veggies!)
1 tablespoon tomato paste
2 teaspoons Chinkiang vinegar (see Ingredient Note) or balsamic vinegar (i used the balsamic)
1 teaspoon sugar (sub. splenda)
1 teaspoon reduced-sodium soy sauce
1/2 teaspoon sesame oil
1/4 teaspoon cornstarch
1/4 teaspoon crushed red pepper, or to taste
This was spicy, but good! I threw in some tofu noodles as well to really make it a stir fry. It sort of had a sweet/spicy taste to it. erin commented that the sauce was a bit thin...perhaps a bit more cornstarch?

I did half the recipe below: (with my changes)
1 pound raw shrimp (21-25 per pound), peeled and deveined
2 tablespoons canola oil, divided (just used cooking spray!)
1 tablespoon minced garlic
1 tablespoon minced fresh ginger
1 large green bell pepper, cut into 1-inch dice (erin isn't a big pepper fan so I substitute a bag of stir fry veggies)
1/4 teaspoon salt

You cook the shrimp in the spray, garlic and ginger for about five mins. or until the shrimp is pink. Then add in the veggies and sichuan sauce!
Start to finish this baby took all of ten mins. a must make, fast, delish dinner!