TLC Cooking "Szechuan Shrimp Stir-Fry"

Szechuan Shrimp Stir-Fry

Szechwan Shrimp Stir-Fry

YIELD Makes 4 servings
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INGREDIENTS

6	ounces uncooked spaghetti or Chinese noodles
3/4	pound large raw shrimp, peeled and deveined
1/4	cup reduced-sodium soy sauce
1/2	teaspoon red pepper flakes
2	teaspoons dark sesame oil
1	cup snow peas
1	red or yellow bell pepper, cut into thin strips
1/2	cup shredded carrots
2	teaspoons minced fresh ginger
1‑1/2	teaspoons minced garlic
3	tablespoons water
2	teaspoons cornstarch
1/4	cup thinly sliced green onions or chopped fresh cilantro

PREPARATION:

Cook spaghetti according to package directions, omitting salt. Drain and keep warm.
Meanwhile, combine shrimp, soy sauce and red pepper flakes in medium bowl; toss to coat.
Heat oil in large nonstick skillet or wok over medium-high heat. Add snow peas, bell pepper, carrots, ginger and garlic; stir-fry 3 minutes. Remove shrimp from marinade, reserving marinade. Add shrimp to skillet; stir-fry 2 minutes.
Stir water into cornstarch in small bowl until smooth. Add to skillet with reserved marinade; stir-fry 2 minutes or until shrimp are pink and opaque and sauce thickens. Serve over spaghetti; sprinkle with green onions.

This recipe appears in: Chinese

NUTRITIONAL INFORMATION:

Serving Size:	1/4 of shrimp mixture with 3/4 cup cooked spaghetti
Fiber	5 g
Carbohydrate	48 g
Cholesterol	130 mg
Saturated Fat	1 g
Total Fat	4 g
Calories from Fat	11 %
Calories	326
Protein	23 g
Sodium	692 mg

DIETARY EXCHANGE:

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