Wednesday, November 28, 2007

Just Like Chinese Takeout

The other night we had takeout Thai food and it did not turn out to be a good experience. The soup we got tasted weird and they put chicken in my Pad See Iew instead of beef. That goes to show that you should always check your bags when getting takeout. I found this recipe on for Spicy Sichuan-Style Shrimp. Enjoy!

Spicy Sichuan-Style Shrimp
Preparation time: 25 minutes Cooking time: 5 minutes
Servings: Makes 4 servings.

1 1/2 tablespoons peanut oil
2 teaspoons finely chopped fresh ginger
1 tablespoon coarsely chopped garlic
2 tablespoon finely chopped scallions
1 lb raw shrimp, shelled and deveined

For the sauce:
1 tablespoon tomato paste
2 teaspoons chili bean sauce
2 teaspoons Chinese black vinegar or cider vinegar
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
2 teaspoons sugar
2 teaspoons sesame oil
Cilantro sprigs, to garnish (optional)

1. Heat a wok over high heat. Add the oil, and when it is very hot and slightly smoking, add the ginger, garlic, and scallions.

2. Stir-fry for 20 seconds, then add the shrimp. Stir-fry the shrimp for about 1 minutes.

3. Add the sauce ingredients and continue to stir-fry for another 3 minutes over a high heat. Serve at once.

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