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Cook'n with Betty Crocker 
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Sichuan Shrimp Stir-fry |
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Serves: 4 Print this RecipeHot chili peppers are a hallmark of Sichuan-style cooking. Jarred chili purees make sauces flavorful as well as spicy. Stir in the fresh jalapeño at the end so it stays bright green and slightly crunchy. The seeds will add more heat, so keep the seeds or discard them to create just the right amount of heat in the sauce. 3/4 pound raw-medium shrimp, peeled, deveined and cut lengthwise in half 2 tablespoons cornstarch 4 teaspoons dry sherry, or rice wine, if desired 1/4 teaspoon salt 1 cup fat-free reduced-sodium chicken broth 1 1/2 tablespoons soy sauce 1 tablespoon chili puree 2 teaspoons sugar 2 teaspoons grated ginger root 1 1/2 teaspoons Chinese black vinegar or balsamic vinegar 3 cloves garlic, finely chopped 1 tablespoon water 2 1/2 cups frozen sugar snap peas, baby carrot and pearl onion mixture 1 cup canned (drained) baby corn 1/2 cup canned whole straw mushrooms, drained 1 jalapeno chiles, thinly sliced into rings, seeded if desired Mix shrimp, 1 tablespoon of the cornstarch, 2 teaspoons of the sherry and the salt in small glass or plastic bowl. Cover and refrigerate at least 20 minutes but no longer than 8 hours. Mix broth, soy sauce, chili puree, sugar, gingerroot, remaining 2 teaspoons sherry, the vinegar and garlic. Mix remaining 1 tablespoon cornstarch and the water. Spray nonstick wok or 12-inch skillet with nonstick cooking spray; heat over medium-high heat until cooking spray starts to bubble. Add shrimp; stir-fry 2 to 3 minutes or just until shrimp are pink. Remove shrimp from wok. Add frozen vegetables to wok; stir-fry 1 minute. Add broth mixture; cover and simmer 5 to 6 minutes or until carrots are tender. Stir in corn and mushrooms. Stir in cornstarch mixture; cook and stir until thickened. Stir in shrimp and chili; heat through. 1 Serving: Calories 165 (Calories from Fat 10); Fat 1g (Saturated 0g); Cholesterol 120mg; Sodium 900mg; Carbohydrate 25g (Dietary Fiber 4g); Protein 18g. From "Betty Crocker's Best of Healthy & Hearty Cooking." Text Copyright 1998 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved. This recipe comes from the Cook'n collection. Try Cook'n for FREE!
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