Stir-Fry Szechuan Shrimp

Ingredients

• 1 lb shelled and deveined raw shrimp
• 1½ cup vegetable oil
• ½ cup scallions, minced
• ½ cup bamboo shoots, minced
• ¼ tsp or a dash of ginger powder fresh ginger root, minced
• 3 cloves garlic, minced
• ¼ tsp Tabasco sauce
• 2 tbsp sugar
• ½ cup ketchup
• 3 tbsp sherry
• 1 tbsp soy sauce
• 1½ tsp or 1 tablespoon toasted sesame seeds sesame oil
• 1 tbsp cornstarch
• 3 tbsp water

Method

1. Combine the scallions, bamboo shoots, ginger, garlic and Tabasco. In a second bowl, combine the sugar, ketchup, sherry, soy sauce and sesame oil.
2. Heat the oil in a wok or skillet to 400 degrees. Stir-fry the shrimp about 2 minutes. Pour the oil and shrimp into a strainer, draining off the oil.
3. Heat 2 tablespoons drained oil in the wok over high heat. Add the scallion mixture and stir-fry 1 minute. Add the shrimp and stir fry 30 seconds. Pour in the ketchup mixture; stir fry 30 seconds. Combine the cornstarch and water, add to the shrimp and cook until thick.

Notes

Serve with hot steamed rice. Serves 4. From Rosauers (Seafood SF-36).

Original card

The recipe above was transcribed from this scan of Vera’s original card.

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