Szechuan Shrimp Recipe
Ingredients
1/2 cup catsup
1/4 cup chili sauce
1/2 cup water
1/4 cup sugar
2 tablespoons cornstarch
3 tablespoons dry sherry
1 tablespoon soy sauce
2 teaspoons sesame oil
2/3 cup vegetable oil
6 scallions or green onions, chopped
3 cloves garlic, minced
1 (8-ounce) can water chestnuts, drained and chopped
1 to 2 teaspoons crushed red pepper
1 teaspoon minced fresh gingerroot
1 teaspoon cracked black pepper
2 pounds medium-size fresh shrimp, peeled and deveined
Hot cooked rice
Directions
Combine catsup, chili sauce, water, sugar, cornstarch, sherry, soy sauce, and sesame oil, mix well, and set aside.
Pour vegetable oil around top of preheated wok or large skillet, coating sides, allow to heat at medium high (325°) for 1 minute.
Add scallions, garlic, water chestnuts, red pepper, gingerroot, and cracked black pepper, stir-fry 2 to 3 minutes.
Add shrimp, stir-fry 3 minutes or until shrimp turn pink.
Add catsup mixture to wok, and cook 1 minute, stirring constantly, until thickened.
Serve over rice.
Pour vegetable oil around top of preheated wok or large skillet, coating sides, allow to heat at medium high (325°) for 1 minute.
Add scallions, garlic, water chestnuts, red pepper, gingerroot, and cracked black pepper, stir-fry 2 to 3 minutes.
Add shrimp, stir-fry 3 minutes or until shrimp turn pink.
Add catsup mixture to wok, and cook 1 minute, stirring constantly, until thickened.
Serve over rice.
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