HUNAN SHRIMP CALORIES RECIPES

Steps:

• Pour peanut oil into a wok, and heat to 375°F. Oil blanch the shrimp for 45-60 secs., until shrimp begin to turn pink, and curl. Remove, and set aside. Remove oil from wok, then replace 2 tbsp. oil. Heat oil until white smoke appears. Add onions, ginger, and garlic, and stir fry until onions soften, about 2 mins. Add shrimp, and toss together thoroughly. Stir sauce, and pour into the wok. Stir together until shrimp are well coated. Add sesame oil, turn off heat, and stir well. Remove from wok, and serve immediately. Sauce: 1 1/2 tbsp. oyster sauce 3 tsp. sugar 4 tbsp. ketchup 1/2 tsp. salt pinch of white pepper 2 tsp. Hunan pepper; the soaked pepper flakes at the bottom of the hot oil OR substitute 2 tsp. chili paste, sambal ooleck, or 1 heaping tsp. crushed red pepper flakes plus 1 tsp. red chili oil 1 tsp. sesame oil Directions: Combine in a bowl, and mix well. When ready to serve pour over shrimp, and mix well. Serve.

Steps:

• Comine the shrimp with 1 tbl of the cornstarch in a medium bowl; toss well to coat and set aside.
• Combine the broth, soy sauce, black bean sauce, chili-garlic sauce and the remaining 2 tsps cornstarch in a small bowl; set aside.
• Heat a nonstick wok or a large, deep skillet over medium-high heat until a drop of water sizzles.
• Swirl in 2 tsps of the oil, then add the shrimp.
• Stir-fry until just opaque in the center, about 3 minutes; transfer to a plate.
• Swirl in the remaining 1 tsp oil, then add the ginger and onion.
• Stir-fry until fragrant, about 1 miunte.
• Add the bell peppers and asparagus; stir-fry until crisp-tender, about 2 miunutes.
• Add the shrimp and broth mixture.
• Cook, stirring constantly, until the mixture boils and thickens, about 1 minute.
• Serve over rice.