Szechwan Hot & Sour Shrimp Recipe




Szechwan Hot & Sour Shrimp Ingredients

1 lb medium-size raw shrimp, shelled and, deveined
1 tbsp dry sherry
3 tbsp salad oil
3 cloves garlic, minced
1 1/2 tbsp minced fresh ginger
1/4 tsp crushed red pepper
2 large stalks celery, cut in
1/2 inch thick slices
1/2 cup sliced bamboo shoots
2 whole green onions, thinly sliced c, ooking sauce -
1/4 cup vinegar
2 tbsp soy sauce
5 tsp sugar
2 tsp cornstarch

A Recipe for
Szechwan Hot & Sour Shrimp

 

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This is a recipe for Szechwan Hot & Sour Shrimp from the recipe cookbook of Recipes-to-go (Meal)


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Try basting or searing beef with stock or broth instead of oil.




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Food Tip
Raw food can be contaminated by microorganisms that can make you ill (particularly the young and the elderly) Most of these hazards can be controlled by safer food handling procedures, but the occurrence of foodborne illness tells us that risk reduction, at every step from farm to table, is very important




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Szechwan Hot & Sour Shrimp

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Szechwan Hot & Sour Shrimp Directions

Toss shrimp with sherry. Prepare cooking sauce by combining all
ingredients and set aside. Heat a wok or wide frying pan over high
heat. When pan is hot, add 1 1/2 T of the oil. When oil begins to
heat, add garlic, ginger and red pepper. Stir once, add shrimp and
stir-fry until they turn pink (about 3 minutes). Remove from pan.
Heat the remaining 1 1/2 T oil. Add celery and bamboo shoots and
stir-fry for one minute. Stir cooking sauce, then add to pan along
with shrimp and green onion. Cook, stirring, until sauce bubbles and
thickens.

Serves: 3

 

 

 

 

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Szechwan Hot & Sour Shrimp Recipe from the Recipes-To-go.com Meal Recipe Cookbook

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