| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood, Vegetables |
Chinese |
Chinese, Seafood |
4 |
Servings |
INGREDIENTS
| 3/4 |
c |
Water |
| 2 |
ts |
Soy sauce |
| 1 1/2 |
ts |
Szechwan chili sauce |
| 2 |
ts |
Cornstarch |
| 2 |
ts |
Vegetable oil |
| 1 |
sm |
Red pepper, coarsely chopped |
| 4 |
oz |
Snow peas,trim, cut in half |
| 3 |
md |
Size scallions, coarse chop |
| 1 |
lb |
Large shrimp,peel,devein |
| 1/3 |
c |
Fresh cilantro |
INSTRUCTIONS
SAUCE
MAIN
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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