Szechuan Shrimp

Szechuan Shrimp

Shrimp was on sale and I couldn't pass that up.  This recipe serves two so for $5.50 for the half pound of shrimp, I had two meals from this.  And everything looks or tastes more delicious when you've gotten it at a bargain, I think.  This was pretty damn hot, so don't make this for children or wussies.  But it was quite good and a bit different for me.

Ingredients

1 tablespoon cornstarch
1 1/2 tablespoons ketchup
1 1/2 tablespoons reduced sodium soy sauce
1/2 tablespoon Sriracha chili sauce (shelf-stable Asian hot sauce)
     (I just used some Mexican hot sauce)
1 teaspoon sugar or sugar substitute
1/4 teaspoon red papper flakes
1 cup chopped green beans
1 cup chopped green bell pepper
1 cup chopped onion
1 teaspoon chopped garlic
1 teaspoon chopped ginger
Half pound of raw large shrimp, peeled, tails removed, deveined
1/2 cup sliced water chestnuts, drained

Directions

In a medium bowl, mix cornstarch with 1/3 cup water until dissolved.  Thoroughly ix in ketchup, soy sauce, chili sauce, sugar, and red pepper flakes.

Bring a wok or large skillet sprayed with nonstick spray to a medium-high heat.  Add green beans, bell pepper, onion, garlic, and ginger.  Cook and stir until slightly softened, about 5 minutes.

Add shrimp and water chestnuts.  Stir sauce and add as well.  Cook and stir until sauce has thickene and shrimp are cooked through, about 3 minutes.