Wednesday, March 9, 2016

Szechwan Shrimp

½ cup water   *   ½ tsp. ground ginger   *   ¼ cup ketchup
2 Tbsp. vegetable oil   *   2 Tbsp. soy sauce   *   4 tsp. cornstarch
½ cup sliced green onions   *   2 tsp. honey   *   4 cloves garlic, minced
2 cups long-grain rice, cooked   *   1 tsp. crushed red pepper

In a bowl, stir together water, ketchup, soy sauce, cornstarch, honey, crushed red pepper and ground ginger.  Set aside.

Heat the oil in a large skillet over medium-high heat. Stir in green onions and garlic; cook 30 seconds.  Stir in shrimp and toss to coat with oil.  Stir in sauce.  Cook and stir until sauce is bubbly and thickened. Serve over rice.

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