Ingredients
-
1/2
-
1/2
-
3
-
3
-
1/2
-
1
-
2
-
1
-
1/4
-
1 1/2
-
-
-
-
-
Directions
Shun Lee’s Szechuan Shrimp, This is the first gourmet recipe I ever made. The time I ever used hot sauce, ginger root or sesame oil. It is still a favorite. Please don’t let the list of ingredients turn you away from this delicious recipe. The recipe is from a magazine ad for Planters Peanut Oil from the ’70’s. I only use about 2-3 tablespoons Peanut Oil., This is the first gourmet recipe I ever made. The time I ever used hot sauce, ginger root or sesame oil. It is still a favorite. Please don’t let the list of ingredients turn you away from this delicious recipe. The recipe is from a magazine ad for Planters Peanut Oil from the ’70’s. I only use about 2-3 tablespoons Peanut Oil.
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Steps
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1
Done
|
Combine Scallions, Bamboo Shoots, Ginger, Garlic and Hot Sauce in a Small Bowl. |
|
2
Done
|
in a Second Bowl Combine Sugar, Catsup, Sherry(if Using), Soyce Sauce and Sesame Oil. |
|
3
Done
|
in a Third Bowl Mix Cornstarch and Water. |
|
4
Done
|
Heat Peanut Oil in a Wok or Large Skillet to 400 Degrees Fahrenheit. |
|
5
Done
|
Have a Large Bowl Ready With a Strainer in It. |
|
6
Done
|
Add Shrimp to Hot Oil and Cook Until Pink, No More Than 2 Minutes. |
|
7
Done
|
Place in Large Bowl. |
|
8
Done
|
Use 2 Tablespoons of the Cooking Oil in the Same Skillet or Wok on High Heat. |
|
9
Done
|
Add Scallion Mixture and Stir Fry For 1 Minute. |
|
10
Done
|
Add Drained Shrimp and Stir Fry For 30 Seconds. |
