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Szechwan Shrimp Stir-Fry
Yield: Makes 4 servings
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:
1.
Cook spaghetti according to package directions, omitting salt. Drain and keep warm.
2.
Meanwhile, combine shrimp, soy sauce and red pepper flakes in medium bowl; toss to coat.
3.
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.
4.
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.
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:
| Meat | 1-1/2 |
| Vegetable | 2 |
| Starch | 2-1/2 |
This recipe appears in:
Chinese
