Sichuan-Style Shrimp

Ingredients

• 1 pound shrimp 21-25 per pound
• peeled and deveined
• 2 tablespoons canola oil divided
• 1 tablespoon garlic minced
• 1 tablespoon ginger minced fresh
• 1 large green bell peppers cut into 1-inch dice 1/4 teaspoon salt
• 3 tablespoons chicken broth
• low salt
• 1 tablespoon tomato paste
• 2 teaspoons balsamic vinegar or Chinkiang vinegar
• 1 teaspoon sugar
• 1 teaspoon soy sauce
• sodium reduced
• 1/2 teaspoon sesame oil
• 1/4 teaspoon cornstarch
• 1 x sweet red bell peppers crushed to taste

Instructions

1. Place shrimp in a colander and rinse under cold water.
2. 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.
4. Swirl in 1 tablespoon oil; add garlic and ginger and stir-fry for 10 seconds.
5. Add the remaining 1 tablespoon oil and the shrimp and stir-fry until the shrimp just begin to turn color, 1 minute.
6. Add bell pepper and salt and stir-fry for 30 seconds.
7. Swirl in Sichuan Sauce and stir-fry until the shrimp is just cooked, 1 to 2 minutes.
8. Serve immediately.
9. For the Sichuan Sauce:
10. Whisk broth, tomato paste, vinegar, sugar, soy sauce, oil, cornstarch and red pepper in a small bowl.