- 1 pound shrimp 21-25 per pound, peeled and deveined
- 2 tablespoons canola oil divided
- 1 tablespoon garlic, minced
- 1 tablespoon ginger minced, fresh
- 1 large green bell peppers cut into 1-inch dice 1/4 teaspoon salt
- 3 tablespoons chicken broth, low salt
- 1 tablespoon tomato paste
- 2 teaspoons balsamic vinegar, or Chinkiang vinegar
- 1 teaspoon sugar
- 1 teaspoon soy sauce, sodium reduced
- 1/2 teaspoon sesame oil
- 1/4 teaspoon cornstarch
- 1 x sweet red bell peppers crushed to taste
DirectionsPlace shrimp in a colander and rinse under cold water.
Drain and pat dry with paper towels.
Heat a 14-inch flat-bottomed wok or large skillet over high heat until a bead of water vaporizes within 1 to 2 seconds of contact.
Swirl in 1 tablespoon oil; add garlic and ginger and stir-fry for 10 seconds.
Add the remaining 1 tablespoon oil and the shrimp and stir-fry until the shrimp just begin to turn color, 1 minute.
Add bell pepper and salt and stir-fry for 30 seconds.
Swirl in Sichuan Sauce and stir-fry until the shrimp is just cooked, 1 to 2 minutes.
For the Sichuan Sauce: Whisk broth, tomato paste, vinegar, sugar, soy sauce, oil, cornstarch and red pepper in a small bowl.