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"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Szechuan Shrimp and Broccoli Recipe

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This recipe for Szechuan Shrimp and Broccoli is from The Bigras Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1/4 cup sweet chili sauce
2 tbsp soy sauce
2 tbsp seasoned rice vinegar
2 cloves of garlic, minced (approx. 1 tsp)
2 tsp cornstarch
1 tsp Sriracha chili sauce
1/2 tsp crushed red pepper flakes (optional)
1/2 tsp freshly grated ginger
1-2 tsp oil, for stir-frying
1 lb peeled and cleaned shrimp,
1/2 lb chopped broccoli
1/4 cup chopped green onion
1 tsp sesame seeds
Directions:
Directions:
Thaw shrimp if using frozen.

In a bowl, whisk together sweet chili sauce, soy sauce, rice vinegar, minced garlic, Sriracha, red pepper flakes, ginger and cornstarch. Set aside.

Heat oil in a large non-stick skillet or wok over medium-high heat. Add broccoli and stir fry for a few minutes until tender. Next add shrimp and cook for about 2-3 minutes.

Add the sauce and cook for an additional 2-3 minutes until sauce bubbles and thickens. Once fully cooked, shrimp will be pink, opaque and curled.

Top with chopped green onion and sesame seeds and serve with rice.

 

 

 

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