SZECHUAN SHRIMP STIR FRY RECIPES

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SZECHUAN SHRIMP STIR-FRY RECIPE - FOOD.COM



Szechuan Shrimp Stir-Fry Recipe - Food.com image

For this recipe, I used House of Tsang brand stir-fry sauce. If you're cooking this for people who don't like spicy food, you can use any other stir-fry sauce you like. Also, if you don't like shrimp, you can substitute it for chicken. Enjoy!

Total Time 4 minutes

Prep Time 1 minutes

Cook Time 3 minutes

Yield 1-2 , 1-2 serving(s)

Number Of Ingredients 8

1/2 cup house of tsang szechuan spicy stir-fry sauce
1/2 lb cooked shrimp
1 (8 ounce) can pineapple chunks (don't drain)
1 (3 ounce) package ramen noodles
1/2 bell pepper, sliced any way you like
1/2 sliced mushrooms
1/4 onion, minced
1/2 lemon, juice of (optional)

Steps:

  • Defrost shrimp, if needed.
  • Heat vegetable oil in a skillet.
  • Cook onions about halfway through.
  • While onions cook, crush ramen noodles into small pieces or large crumbs.
  • Add stir-fry sauce, shrimp, pineapple chunks (with juice) ramen noodles, bell pepper, mushrooms, and lemon juice.
  • Stir-fry for a couple minutes, then serve warm or cold.

Nutrition Facts : Calories 801.5, FatContent 17.5, SaturatedFatContent 6.9, CholesterolContent 478.3, SodiumContent 3883.7, CarbohydrateContent 98.6, FiberContent 5.3, SugarContent 36.9, ProteinContent 62.6

SZECHUAN SHRIMP STIR-FRY RECIPE | MYRECIPES



Szechuan Shrimp Stir-Fry Recipe | MyRecipes image

Provided by MyRecipes

Yield 4 servings.

Number Of Ingredients 11

¼ cup canned no-salt-added chicken broth, undiluted
1 tablespoon low-sodium soy sauce
1 tablespoon tomato puree
2 teaspoons sugar
1 teaspoon cornstarch
1 teaspoon dried crushed red pepper
1?½ pounds unpeeled medium-size fresh shrimp
Vegetable cooking spray
4 green onions, cut into 1-inch pieces
1 tablespoon peeled, minced gingerroot
4 cups cooked long-grain rice (cooked without salt or fat)

Steps:

  • Combine first 6 ingredients in a small bowl; set aside.
  • Peel and devein shrimp. Coat a wok with cooking spray; heat at medium-high (375°) until hot. Add shrimp, onions, and gingerroot; stir-fry 3 to 4 minutes or until shrimp turn pink. Add chicken broth mixture, and cook 1 minute or until sauce is slightly thickened and bubbly, stirring frequently. Spoon rice onto a serving platter; top with shrimp mixture.

Nutrition Facts : Calories 328 calories, CarbohydrateContent 53.2 g, CholesterolContent 129 mg, FatContent 1.9 g, ProteinContent 21.6 g, SaturatedFatContent 0.3 g, SodiumContent 243 mg

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