Fish

Sichuan (Kung Pao) Shrimp takes several minutes to prepare.

Sichuan (Kung Pao) Shrimp takes several minutes to cook.

Sichuan (Kung Pao) Shrimp makes 4 servings.

The ingredients for Sichuan (Kung Pao) Shrimp are:

1 pound raw shrimp, peeled and deveined
2 tablespoons olive oil, divided
1 tablespoon minced garlic
1 tablespoon minced fresh ginger
1 large green bell pepper, cut into 1-inch dice
1/4 teaspoon salt
1oz Cashews (or other favorite nut)
Sichuan Sauce, (recipe follows)


Sichuan Sauce:
3 tablespoons reduced-sodium chicken broth
1 tablespoon tomato paste
2 teaspoons balsamic vinegar
1 teaspoon sugar
1 teaspoon lite soy sauce
1/2 teaspoon sesame oil
1/4 teaspoon cornstarch
1/4 teaspoon crushed red pepper, or to taste

Here is how you make Sichuan (Kung Pao) Shrimp:

1) To prepare Sichuan Sauce: Whisk broth, tomato paste, vinegar, sugar, soy sauce, sesame oil, cornstarch and red pepper in a small bowl. Set aside.2) Place shrimp in a colander and rinse under cold water. Drain and pat dry with paper towels.3) Heat a 14-inch flat-bottomed wok or large skillet over high heat until a bead of water vaporizes within 1 to 2 seconds of contact. Swirl in 1 tablespoon olive oil; add garlic and ginger and stir-fry for 10 seconds. Add the remaining 1 tablespoon olive oil and the shrimp and stir-fry until the shrimp just begin to turn color, 1 minute. Add bell pepper, nuts and salt and stir-fry for 30 seconds. 4) Swirl in Sichuan Sauce and stir-fry until the shrimp is just cooked, 1 to 2 minutes. Serve immediately.

The nutritional information for Sichuan (Kung Pao) Shrimp is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 256.6

• Total Fat: 12.8 g
• Cholesterol: 172.5 mg
• Sodium: 453.3 mg
• Total Carbs: 9.6 g
• Dietary Fiber: 1.0 g
• Protein: 25.1 g