Ingredients for Cl Sichuan Shrimp Stir Fry With Broccoli Or Asparagus
- Dark Sesame Oil
- Broccoli Florets
- Large Shrimp
- Garlic Cloves
- Fresh Shiitake Mushroom
- 2 tablespoons sugar
- 2 tablespoons rice vinegar
- 2 tablespoons ketchup
- 1 tablespoon cornstarch
- 1-2 teaspoons red chili paste (adjust to your spice preference)
- 1/2 cup sliced water chestnuts
- Cooked Rice
- Thinly sliced green onion tops, for garnish
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How to Make Cl Sichuan Shrimp Stir Fry With Broccoli Or Asparagus
- Heat 1 teaspoon sesame oil in a large nonstick skillet or wok over medium-high heat.
- Add 1 large head of broccoli florets (or 1 pound asparagus spears, trimmed) to the skillet.
- Sauté for 4-5 minutes, until broccoli is slightly tender-crisp or asparagus is bright green and slightly tender.
- Add 1 teaspoon sesame oil, 1 pound shrimp (peeled and deveined), and 2 cloves minced garlic to the skillet.
- Sauté for 4-5 minutes, or until shrimp are pink and cooked through.
- In a small bowl, whisk together: 2 tablespoons sugar, 2 tablespoons rice vinegar, 2 tablespoons ketchup, 1 tablespoon cornstarch, and 1-2 teaspoons red chili paste (adjust to your spice preference).
- Pour the sauce into the skillet.
- Cook for 1-2 minutes, stirring constantly, until the sauce has thickened and coats the shrimp and vegetables.
- Stir in 1/2 cup sliced water chestnuts.
- Serve immediately over cooked rice.
- Garnish with thinly sliced green onion tops.
Nutrition Information (Approximate per serving)
Sodium
41 g
Sugar
65g
Fat
2g
Carbs
18g
