Whelp, I haven’t been doing much blogging lately BUT I have been doing a decent amount of cooking! Time to play catch up!
Three things that I look for in any good recipe:
ok… The recipe just has to be friggin delicious (usually that comes with the addition of some onions, but not always).
This recipe for Szechwan Shrimp has been a favorite of mine for a couple years now, simply because it meets my three criteria (even the onions!). Even though it has lots of ingredients, most of them are things I always have on hand. Can’t complain about that!
First up, I mix up the sauce ingredients in a small bowl:
- 2 tbsp water
- 1 tsp ketchup
- 2 tsp soy sauce
- 1/2 tsp cornstarch
- 1/4 tsp honey
- 1/4 tsp crushed red pepper
- 1/8 tsp ground ginger
- 1/2 tsp olive oil
Then I sprayed down a skillet, heated it over medium heat, and added 1 large sliced green onion and one clove minced garlic. I let these sauté for a bit, then added 3 large raw shrimp:
Once the shrimp was cooked through I added the sauce and used a rubber spatula to combine.
I let the mixture heat up until it started to bubble and thicken and then tossed on top of 1 serving of brown rice. I also added some steamed oriental veggies and a Chung’s veggie spring roll: