Ingredients
- 1 pound raw shrimp, (21-25 per pound), peeled and deveined
- 2 tablespoon canola oil, divided
- 1 tablespoon minced garlic
- 1 tablespoon minced fresh ginger
- 1 large green bell pepper, cut into 1-inch dice
- 1/4 teaspoon salt
- Sichuan Sauce, (recipe follows)
Cooking Directions
Step 1
Place shrimp in a colander and rinse under cold water. Drain and pat dry with paper towels.
Step 2
Heat a 14-inch flat-bottomed wok or large skillet over high heat until a bead of water vaporizes within 1 to 2 seconds of contact. Swirl in 1 tablespoon oil; add garlic and ginger and stir-fry for 10 seconds. Add the remaining 1 tablespoon oil and the shrimp and stir-fry until the shrimp just begin to turn color, 1 minute. Add bell pepper and salt and stir-fry for 30 seconds. Swirl in Sichuan Sauce and stir-fry until the shrimp is just cooked, 1 to 2 minutes. Serve immediately.
Nutrition Info
- Serving: Per serving
- Calories: 175
- Carbohydrates: 5g
- Fat: 9g
- Protein: 19g
- Dietary Fiber: 1g
- Saturated Fat: 1g
- Monounsaturated Fat: 5g
- Cholesterol: 168mg
- Potassium: 299mg
- Sodium: 415mg
- Exchanges: 2 1/2 lean meat, 1 fat
- Carbohydrate Servings: 0