But that's just me.
Here's something for you when you're feeling a little spicy. I took pictures along the way so I will post it P-Dubya style.
Let's get mise en place first, so you aren't running around the kitchen at inopportune times, eh?
Here's whatcha need:
1 1/4 lbs fresh or frozen medium shrimp
4 tsp reduced sodium soy sauce
1/2 tsp ground ginger
1 Tbsp dry sherry or water
1 Tbsp Oriental chili sauce with garlic (schhhhpicy!)
1 tsp cornstarch
1 tsp toasted sesame oil
1/8 tsp salt
salt and pepper for seasoning
1 1/2 tsp reduced sodium soy sauce
1/2 tsp cornstarch
4 tsp canola oil
3 cloves garlic, minced
2 cups sliced fresh mushrooms
1 medium red bell pepper, chopped
2 cups fresh pea pods,. trimmed
6 cups shredded Chinese (Napa) cabbage
2 Tbsp sliced green onions
Let's go Sound of Music for a minute, for no other reason than it's in my head:
Let's start at the very beginning!
A very good place to start..
When you sing you begin with
When you cook, you begin with
"Make the sauce"
(ALL) "Make the sauce!"
Thanks for humoring a girl.
Onward with the szechwan shrimp!
1. Peel and devein shrimp. Rinse shrimp, pat dry with paper towels. For sauce, in a small bowl combine the 4 tsp soy sauce, the ginger, sherry or water, Oriental chili sauce, 1 tsp cornstarch, sesame oil, and 1/8 tsp salt. Set aside.
2. Place shrimp in a medium bowl, sprinkle lightly with additional salt and pepper. Stir in the 1 1/2 tsp soy sauce and the 1/2 tsp cornstarch, set aside.
3. In a wok or 12 in. skillet, heat 2 tsp of the oil over medium-high heat. Add garlic; stir fry for 30 seconds. Add mushrooms; stir fry for 3 minutes. Add bell pepper; stir fry for 1 minute. (I used green pepper because le Piggly Wiggly had no red pepper!) Add pea pods; stir fry for 2 minutes. Remove vegetables from wok.
5. Add mushroom mixture and cabbage. Toss to coat.