| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood, Vegetables |
|
All newly t, Seafood |
4 |
Servings |
INGREDIENTS
| 8 |
oz |
Linguine |
| 1 |
lb |
Medium shrimp, peeled and deveined |
| 2 |
ts |
Szechuan style pepper blend, divided |
| 2 |
tb |
Vegetable oil |
| 1/4 |
ts |
Garlic powder |
| 1/2 |
ts |
Ground ginger |
| 1 |
|
Red bell pepper, sliced in strips |
| 8 |
oz |
Fresh snow pea pods or sugar snap peas |
| 3/4 |
c |
Water |
| 2 |
ts |
Cornstarch |
| 1/4 |
c |
Soy sauce |
INSTRUCTIONS
Cook the linguine according to package directions.
Sprinkle shrimp with 1 teaspoon szechuan style pepper blend. Heat 1
tablespoon oil in 10 inch skillet over medium high heat. Add shrimp,
sprinkle with garlic powder and ginger. Stir fry 3 minutes or until shrimp
are pink. Set aside.
Add remaining 1 tablespoon oil to skillet. Stir fry pepper strips and pea
pods 2 minutes or until vegetables are tender. Combine water, cornstarch,
soy sauce and remaining 1 teaspoon Szechuan style pepper blend. Pour into
skillet; cook 1-2 minutes or until thickened, stirring occasionally. Return
shrimp to skillet; heat through. Serve over linguine. Makes 4 servings.
Recipe by: Schilling Posted to MC-Recipe Digest V1 #655 by L979@aol.com on
Jul 6, 1997
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