Ingredients
-
1
-
4
-
1
-
2
-
8
-
1
-
1/3
-
1
-
1/2
-
1/4
-
-
-
-
-
Directions
CL Sichuan Shrimp Stir-Fry With Broccoli or Asparagus, Entered for safe-keeping, adapted from Cooking Light by Betsy Burtis, Quick, easy, pretty, and a delicious blend of flavors! I made this with asparagus and baby bella mushrooms; always love the crunch of the water chestnuts. For PRMR, tagged 03/29, due 04/12/14.
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Steps
|
1
Done
|
Heat 1 Teaspoon Sesame Oil in a Large Nonstick Skillet Over Medium-High Heat. Add Broccoli (or Asparagus and Red Bell Pepper and Pea Pods). Saut 4 Minutes. |
|
2
Done
|
Add 1 Teaspoon Sesame Oil, Shrimp and Minced Garlic. (add Optional Mushrooms, If Using.) Saut 4 Minutes or Until the Shrimp Are Done. |
|
3
Done
|
Combine Sugar, Rice Vinegar, Ketchup, Cornstarch and Red Chili Paste. Add to Skillet; Cook 1 Minute, Stirring Constantly. |
|
4
Done
|
Stir in Sliced Water Chestnuts. Serve Over Rice. Sprinkle With Thinly Sliced Green Onion Tops. (serving Is 1 Cup Shrimp Mixture and 1/2 Cup Rice.). |
