Szechwan Shrimp with Sugar Snap Peas
Grilling isn’t the only summer cooking option. You can also get out of the kitchen quickly with a quick, delicious stir fry. This recipe was created by Gary this week and it was a big hit as a healthy summer meal. Best served with brown rice.
Cooking tip: Add ingredients to the wok slowly because you don’t want to bring down the temperature of the other ingredients as you add new ones.
Szechwan Shrimp with Sugar Snap Peas
1 pound large shrimp, shelled and deveined
1 tablespoon cornstarch
4 tablespoons peanut oil
4 tablespoons rice cooking wine
4 tablespoons soy sauce
1 tablespoon sugar
1/4 cup ketchup
1 tablespoon sesame oil
1 teaspoon Gary’s rub or favorite grill rub
1 teaspoon Siracha Hot Chili Sauce
2 pasilla peppers, roasted, skin removed and chopped
1/2 Jalapeño pepper, finely minced
2 cups sugar snap peas, washed and strings removed
2 tablespoons crushed garlic
1 tablespoon minced fresh ginger
2 teaspooons red pepper flakes
Mix the shrimp with the cornstarch and the peanut oil and let stand.
Whisk together the wine, soy sauce, sugar, ketchup, sesame oil, Gary’s rub and chili sauce. Set aside.
Heat a large wok over high heat. Add the remaining peanut oil. Add the peppers and fry for 2-3 minutes. Add sugar snap peas and cook for 3-4 minutes. Add garlic ginger and red pepper flakes. Cook for one minute. Add shrimp and fry for about 2 minutes, just until shrimp turn pink. Add the reserved sauce and bring to a boil and coat the shrimp. Remove from heat place on platter to ensure that cooking has stopped. Serve with brown rice or white rice.