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Spicy Sichuan Shrimp Recipe

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This recipe for Spicy Sichuan Shrimp, by , is from The Cuz Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Marcia Merrill
Added: Sunday, February 6, 2011

Category:
Category:

Ingredients:  
Ingredients:  
1 1/2 T peanut oil
2 tsp finely chopped fresh ginger
1 T coarsely chopped garlic
2 T finely chopped scallions
1 lb raw shrimp, shelled and deveined

For the sauce:
1 T tomato paste
2 tsp chili bean sauce
2 tsp Chinese black vinegar or cider vinegar
1/2 tsp salt
1/2 tsp freshly ground black pepper
2 tsp sugar
2 tsp sesame oil
Cilantro sprigs to garnish (optional)

Directions:
Directions:
Heat a wok over high heat. Add the oil and when it is very hot and slightly smoking, add the ginger, garlic and scallions.

Stir fry for 20 seconds, then add the shrimp. Stir fry the shrimp for about 1 minute.

Add the sauce ingredients and continue to stir fry for another 3 minutes over a high heat, until shrimp are done. Serve at once

Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
25 minutes, 5 minutes to cook

 

 

 

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