Spicy Szechuan Shrimp Stir Fry Low Fat Food

SZECHUAN SHRIMP, A CLASSIC CHINESE RESTAURANT DISH

Steps:

• Mix the shrimp together with 1 teaspoon of oil and ½ teaspoon of cornstarch until the shrimp are evenly coated. Set aside.
• With the burner on low, heat the remaining 2 tablespoons of vegetable oil in your wok. Add the ginger and fry for 30 seconds. Next, add the douban jiang or the hot chili oil (with chili flakes), the garlic, and the shallots, and continue to stir fry for another 2 minutes.
• Next, stir in the ketchup and hoisin sauce, and turn the heat up from low to medium. Let the ketchup and hoisin sauce fry for 1 to 2 minutes to bring out a rich color and flavor. Turn the heat down if it looks like the sauce may burn.
• Next, add the Shaoxing wine, water chestnuts (if using), and the red bell pepper. Stir-fry for another 2 minutes. Add the chicken stock, and let the mixture come to a boil; then immediately turn the heat down to let the mixture simmer.
• Add the rice vinegar, sesame oil, salt, sugar and white pepper, and continue to simmer the sauce for another 3 minutes. When 3 minutes have elapsed, turn the heat up slightly and stir in the shrimp.
• Once the shrimp and sauce mixture returns to a steady simmer, stir in the cornstarch slurry until the sauce has thickened. At this point, the shrimp should be opaque and cooked through. Stir in the scallions. Serve with steamed rice!

CHINESE CHILI GARLIC SHRIMP

Steps:

• Combine the shrimp and Shaoxing wine in a medium-sized bowl. Sprinkle evenly with salt. Mix until the salt is evenly dispersed. Set aside while preparing the rest of the ingredients.
• Combine all the sauce ingredients in a bowl and stir until the brown sugar is dissolved. Set aside.
• Heat 4 tablespoons of oil (or just enough to cover the bottom of the pan) in a medium-sized skillet until hot. Meanwhile, add the cornstarch and all-purpose flour to the bowl with the shrimp. Toss until the shrimp are fully coated.
• Shake the extra flour off the shrimp and add them to the pan. You might need to cook them in two batches. Let the shrimp cook without touching them, until the bottom turns golden, 2 to 3 minutes. Flip to brown the other side, another 2 to 3 minutes. Once done, transfer the shrimp to a large plate without overlapping and keep cooking the rest.
• Once you're done cooking the shrimp, turn off the stove and use paper towels to wipe the pan to remove any residue.
• Add the remaining 1/2 tablespoon of oil to the pan and heat over medium heat. Add the ginger and stir until fragrant, about 1 minute.
• Add the sauce to the pan. Cook and stir until the sauce becomes thick and glossy, 20 to 30 seconds.
• Turn the heat off and return the shrimp into the pan, tossing to coat thoroughly.
• Serve hot as a main dish.

SZECHUAN SHRIMP STIR FRY

Steps:

• Start by making the Szechuan sauce. In a small bowl, whisk together all the ingredients, then set aside.
• Heat oil in a large non-stick skillet over medium-high heat, then add veggies and stir fry for 3-4 minutes.
• Stir in shrimp and continue to stir fry for 2 minutes, or until shrimp starts to curl.
• Add in the Szechuan sauce and cook for 2-3 minutes more, until shrimp is fully cooked through and sauce thickens.
• Sprinkle with chopped green onions and sesame seeds and serve. Enjoy!

SPICY SZECHUAN SHRIMP

Steps:

• Peel and devein shrimp and combine with cornstarch.
• In food processor chop garlic and ginger.
• Cut green onions into 1 inch lengths, add to food processor and pulse 4-6 times until finely chopped and mixed. Stir in red pepper flakes. Reserve.
• In a separate bowl, stir together rice wine, soy sauce, sugar, salt, ketchup, chili paste and sesame oil. Reserve.
• Julienne the bamboo shoots and add to a new bowl with the peas. Yes, this recipe requires some prep time, but well worth it!
• Heat a wok or large deep skillet. Add oil and heat to frying temperature, around 400 F if you have an oil themometer, which I don't.
• Add shrimp and stir gently 2-3 minutes until almost cooked through. Remove the shrimp to a separate bowl and discard all but 2 Tbsp of the oil.
• Add garlic/ginger/green onion mixture and stir fry 30 seconds until fragrant. Add bamboo shoots and peas and stir to coat.
• Add sauce mix and bring to a boil, then add the shrimp and heat through.
• Serve over rice and enjoy.

SPICY SZECHUAN STIR-FRY

Steps:

• Heat a small, dry saucepan. When the saucepan is hot, add the Szechuan peppercorns and, shaking the pan constantly, toast until the peppercorns are fragrant. Remove from the heat. Place the peppercorns in a spice grinder and grind. Season the chicken pieces with the peppercorns and salt and set aside. Heat a large wok over high heat. When the wok is hot, add the oil. Add the ginger, garlic and onions and stir-fry for 1 minute. Add the chicken, broccoli, peppers, shiitake mushrooms, soy sauce, sherry and chile paste. Stir-fry until the chicken is cooked through and the vegetables are cooked, but al dente, about 5 minutes. Add the scallions and stir-fry for 1 more minute.

SZECHWAN SHRIMP

Steps:

• In a bowl, stir together water, ketchup, soy sauce, cornstarch, honey, crushed red pepper, and ground ginger. Set aside.
• Heat oil in a large skillet over medium-high heat. Stir in green onions and garlic; cook 30 seconds. Stir in shrimp, and toss to coat with oil. Stir in sauce. Cook and stir until sauce is bubbly and thickened.

SZECHUAN SHRIMP STIR-FRY

Steps:

• Defrost shrimp, if needed.
• Heat vegetable oil in a skillet.
• Cook onions about halfway through.
• While onions cook, crush ramen noodles into small pieces or large crumbs.
• Add stir-fry sauce, shrimp, pineapple chunks (with juice) ramen noodles, bell pepper, mushrooms, and lemon juice.
• Stir-fry for a couple minutes, then serve warm or cold.

SPICY SHRIMP STIR-FRY

Steps:

• Heat oil ina wok or large nonstick skillet over medium-high heat until hot but not smoking.
• Add garlic; cook, stirring constantly, until browned. About 2 minute.
• Add shrimp: Cook, stirring constantly, until shrimp are opaque, about 5 minute
• Add pepper, salt, and sugar: cook, stirring contantly, about 30 seconds.
• Stir in scallions.
• Transfer to serving dish.
• Squeeze lime over shrimp and garnish with additional lime wedges and chopped scallion tops.

LOW-FAT SHRIMP AND VEGGIE STIR-FRY

Steps:

• In bowl, blend water, soy sauce, wine, cornstarch, and ginger until smooth.
• Set aside.
• Heat oil in large wok or skillet over medium-high heat.
• Stir fry garlic until softened, about 2 min.
• Add shrimp and stir fry until pink, about 4 min.
• Add broccoli, bell peppers, snow peas, corn, water chestnuts, and scallions.
• Stir fry one minute, mixing well.
• Stir sauce mixture to combine, pour over veggies.
• Cook, stirring, over medium-low heat, 5-7 min.
• ,until sauce thickens and veggies are crisp-tender.

SZECHUAN SHRIMP

Steps:

• Mix ketchup, chili sauce rice wine, soy sauce, sugar, salt, pepper flakes, and corn starch in small bowl to make sauce.
• Pour oil in seasoned wok before heating and wipe around.
• Heat wok and add scallions ginger and garlic.
• Stir-fry for a few seconds, then add shrimp.
• Stir constantly for about 2 minutes, adding small amounts of water if food starts to stick; cook until shrimp turns pink.
• Stir sauce again, then add to wok, stirring constantly until mixture thickens.
• Serve with steamed rice.