Shrimp Szechuan Style

Serving Size : 4

1 pound fresh shrimp - shelled and deveined
3 tablespoons cooking oil (total amount approximate)
3 tablespoons Szechuan seasoning, or to taste
2 teaspoons minced garlic
1 package stir fry vegetables
5 tablespoons soy sauce
3 teaspoons sugar substitute
3 teaspoons dark sesame oil
1 tablespoon rice wine
1 tablespoon cornstarch
1/4 cup water
1/4 cup vegetable broth

Stir together ingredients for seasoning sauce in a small bowl; set aside.
Stir together cornstarch and water in a small dish; set aside. Heat
small amount of oil in wok or large skillet. Add shrimp and stir-fry until
they just turn pinkl; remove from pan and set aside. Add a little oil to
pan, if needed. Add seasoning and garlic to pan and cook just until
fragrant; do not allow to burn. Add vegetables and cook for 5-7 minutes,
till crisp done. Return shrimp to the pan and toss with vegetables. Add
seasonings to pan. Quickly stir. Add cornstarch mixture to pan. Stir and
cook until sauce thickens and shrimp are coated with sauce.

- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 73 Calories; 4g Fat (47.8% calories
from fat); 2g Protein; 7g Carbohydrate; trace Dietary Fiber; trace
Cholesterol; 1394mg Sodium. Exchanges: 0 Grain(Starch); 1/2 Vegetable; 1/2
Fat; 0 Other Carbohydrates.

--
Rec.food.recipes is moderated by Patricia Hill at .
Only recipes and recipe requests are accepted for posting.
Please allow several days for your submission to appear.
Archives: http://www.cdkitchen.com/rfr/ http://recipes.alastra.com/