Szechwan Shrimp & Vegetable Stir Fry
I have to tell you. This was so so so so good. I will totally be making this again. I kept the heat level pretty low (since I’m such a wimp) but it still had small zing; you could totally turn it up a notch with out much difficulty.
I made the sauce first and let it sit the fridge for a few hours which makes this recipe even more simple than it already is. You could even make a larger portion of the sauce and save it in a container in your fridge for spontaneous stir fry.
- 4 Tablespoons water
- 2 Tablespoons ketchup
- 1½ Tablespoons soy sauce (you can add more to taste if you like)
- 2 teaspoons cornstarch
- 1 teaspoon honey
- ½ teaspoon crushed red pepper
- ¼ teaspoon ground ginger
- 4 coves garlic
- ½ cup snap peas
- ¼ cup thinly sliced carrots
- ¼ cup thinly sliced celery
- ½ cup thinly sliced onions
- 1 pound de-veined and de-tailed shrimp
- 1 Tablespoon vegetable oil
- Whisk the first seven ingredients together until the cornstarch is completely incorporated and set aside until you’re ready to add it to your pan. You can make this ahead of time and keep it in your fridge.
- Chop your vegetables and mince your garlic.
- Heat vegetable oil in a large non-stick pan (feel free to wok it though) and add your carrot/celery mix first so they could have a little more time to cook. On top of that add your garlic.
- After a few minutes I add the onion then a minute later add the snap peas and then a minute later add the shrimp.
- Toss it all around a bit and let the shrimp get coated in the oil and just a tiny bit pink.
- Add your sauce and then continue to toss gently every minute or so until the sauce has thickened and the shrimp are done.
- Spoon it over some hot white rice and enjoy!.
Again, I can not tell you how delicious I thought this was. I hoovered it as fast as I could and I was disappointed there weren’t seconds. If I were going to change one thing about the next time I make it, it would be to make more!