"When baking, follow directions. When cooking, go by your own taste."--Laiko Bahrs

SZECHUAN SHRIMP Recipe

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This recipe for SZECHUAN SHRIMP, by , is from Our Family Cookbook Vol 2, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Debbie Volk
Added: Wednesday, September 30, 2009

Category:
Category:

Ingredients:  
Ingredients:  
1/2-1 pound shrimp
2 Tbsp. Hoisin sauce
1/2-1 tsp. garlic chili paste
2 tsp. soy sauce
2 tsp. rice wine vinegar
1 tsp. sesame oil
1 tsp sugar
1 tsp. fish sauce (if you have it-ok if you don't)
1 Tbsp minced ginger root
1 tsp minced garlic
green onion diced 1-2 stalks
peanuts handful
1 can sliced water chestnuts drained
1 red pepper sliced
Serve over white rice

Directions:
Directions:
Use deveined, peeled shrimp (easier) I use frozen kind and thaw first and remove tail. Heat wok-type skillet on high add few tsps oil. Cook the shrimp until pink then set aside and drain.
Add few tsps. oil again to hot wok. Add ginger root, garlic, green onion and stir fry few minutes then add and stir fry red pepper. Add the cooked shrimp, water chestnuts,and sauce, stir frequently to coat. Add handful peanuts at end and stir

Number Of Servings:
Number Of Servings:
feeds 2-4 people
Preparation Time:
Preparation Time:
10-15 min
Personal Notes:
Personal Notes:
if don't have garlic chili paste can use plain chili paste (that red paste with chili seeds in it you see at Chinese restaurants
Base amount shrimp on how many people you are feeding so may need to double sauce
Hint: we store ginger root in fridge in a sake or vodka so won't dry out

 

 

 

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