| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood, Vegetables | Chinese | Chinese, Seafood | 4 | Servings |
INGREDIENTS
| 3/4 | c | Water |
| 2 | t | Soy sauce |
| 1 1/2 | t | Szechwan chili sauce |
| 2 | t | Cornstarch |
| 2 | t | Vegetable oil |
| 1 | Red pepper, coarsely chopped | |
| 4 | oz | Snow peas, trim cut in half |
| 3 | Size scallions, coarse chop | |
| 1 | lb | Large shrimp, peeldevein |
| 1/3 | c | Fresh cilantro |
INSTRUCTIONS
Mix water, soy sauce, chili sauce and cornstarch in a measuring cup. Heat oil in a large skillet until hot but not smoking. Add bell pepper, snow peas and scallions. Stir-fry over high heat 3-5 minutes until tender-crisp. Reduce heat to medium-high, add shrimp and stir-fry 2-3 minutes until shrimp start to turn bright pink and opaque. Stir sauce, pour into skillet and bring to a boil, stirring often. Cover and cook over medium-high heat 1-2 minutes, stirring once, until shrimp are opaque at the center. Stir in cilantro and serve immediately.
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Nutrition (calculated from recipe ingredients)
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Calories: 27
Calories From Fat: 20
Total Fat: 2.3g
Cholesterol: 0mg
Sodium: 91.8mg
Potassium: 24.8mg
Carbohydrates: 1.6g
Fiber: <1g
Sugar: <1g
Protein: <1g