Szechuan Shrimp Stir-Fry the Editors of Publications International, Ltd.
Szechwan Shrimp Stir-Fry
Makes 4 servings
|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|
|1/4||cup thinly sliced green onions or chopped fresh cilantro|
- 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.
|Serving Size:||1/4 of shrimp mixture with 3/4 cup cooked spaghetti|
|Saturated Fat||1 g|
|Total Fat||4 g|
|Calories from Fat||11 %|
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