Szechuan Shrimp

Ingredients

• 1 1/4 lbs medium shrimp (fresh or frozen)
• 4 teaspoons reduced sodium soy sauce
• 4 teaspoons fresh ginger (grated) or 1/2 teaspoon ground ginger
• 1 tablespoon dry sherry or water
• 1 tablespoon oriental chile sauce with garlic
• 1 teaspoon cornstarch
• 1 teaspoon toasted sesame oil
• 1/8 teaspoon kosher salt
• fresh ground black pepper
• 1 1/2 teaspoons reduced sodium soy sauce
• 1/2 teaspoon cornstarch
• 4 teaspoons canola oil or extra-virgin olive oil
• 3 garlic cloves (minced, 1 1/2 tsp minced)
• 2 cups fresh mushrooms (sliced)
• 1 medium red bell pepper (cut into 1/2 inch)
• 2 cups fresh pea pods (trimmed)
• 6 cups Chinese cabbage (Napa, shredded)
• 1/4 cup dry roasted peanuts
• 2 tablespoons green onions (sliced)

Directions

1. 1

   Thaw shrimp, if frozen.

2. 2

   Peel and devein shrimp.

3. 3

   Rinse shrimp; pat dry with paper towels.

4. 4

   For sauce, in a small bowl combine the 4 teaspoons soy sauce, the ginger, dry sherry or water, Oriental chili sauce, the 1 teaspoon cornstarch, the sesame oil, and the 1/8 teaspoon kosher salt; set aside.

5. 5

   Place shrimp in a medium bowl; sprinkle lightly with additional kosher salt and black pepper.

6. 6

   Stir in the 1 1/2 teaspoons soy sauce and the 1/2 teaspoon cornstarch; set aside.

7. 7

   In a wok or 12 inch skillet heat 2 teaspoons of the oil over medium-high heat. Add garlic; stir fry for 30 seconds.

8. 8

   Add mushrooms; stir-fry for 3 minutes.

9. 9

   Add bell pepper; stir-fry for 1 minute.

10. 10

    Add pea pods; stir-fry for 2 minutes.

11. 11

    Remove vegetables from wok.

12. 12

    Add remaining 2 teaspoons oil to wok or skillet.

13. 13

    Add shrimp mixture; stir-fry for 2 to 3 minutes or until shrimp turn opaque.

14. 14

    Stir sauce; add to wok.

15. 15

    Cook and stir until boiling; cook and stir for 2 minutes more.

16. 16

    Add mushroom mixture and Chinese cabbage; toss to coat.

17. 17

    To serve, sprinkle with peanuts and green onions.