Quick yet satisfying meals are always popular but they’re even more so in our house with a toddler running around. This simple and fast Szechuan Shrimp has been in Sean’s family’s repertoires for years. He ate it a ton growing up and made it for us the other night. It was delicious! Get the recipe.Save for the bamboo shoots and shrimp, I think most of the ingredients are fairly common. You can find the canned bamboo shoots at your local grocery store – we did not go anywhere special for them, just our neighborhood Publix.
Cook some rice while you’re prepping, steam fresh vegetables while this cooks and you’ve got a yummy, fresh, and easy dinner in minutes. Enjoy!
Szechuan Shrimp
2020-03-14 18:12:59
Serves 4
Prep Time
10 min
Cook Time
10 min
Total Time
20 min
Ingredients
- 1 pound peeled and de-veined shrimp
- 1" finely minced ginger
- 2 cloves finely minced garlic
- 1 Cup ketchup
- 2 Tbsp soy sauce
- 2 tsp sugar
- 3 Tbsp toasted sesame oil
- 1 Cup bamboo shoots
- 1/2 cu scallions, cut on the diagonal, about 1/2 inch long, white and green parts
- 1 tsp hot pepper flakes (more or less to taste)
- 1 Tbsp cornstarch mixed in 1/4 cu water
Instructions
- Mix ginger and garlic with shrimp and allow to marinate for 15 minutes
- Mix together ketchup, soy sauce, sugar and toasted sesame oil
- Heat wok. Add 1 tblsp oil and stir fry shrimp until pink. Remove shrimp and quickly add vegetables. Stir fry for 90 sec. Reintroduce shrimp, and add the sauces.
- Cook together to cover shrimp and vegetables.
- This may be all you need to do. If you want, you can thicken it with the cornstarch and water mixture, adding a teaspoon or two at a time.
- Serve immediately over white rice. Garnish with toasted sesame seeds
Adapted from Victoria
Adapted from Victoria
https://myhomemadelife.net/
