Szechuan Shrimp Stir-Fry
the Editors of Publications International, Ltd.
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
- 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.
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 |
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