Szechuan Shrimp

Ingredients

• •1 lb large shrimp, peeled and deveined
• •2 tbsp vegetable oil
• •1 bell pepper, sliced
• •1 cup broccoli florets
• •1 carrot, sliced
• •3 green onions, chopped
• •3 cloves garlic, minced
• •1 inch ginger, grated
• •2 tbsp Szechuan peppercorns
• •3 tbsp soy sauce
• •2 tbsp rice vinegar
• •1 tbsp chili paste
• •1 tbsp sugar
• •1 tbsp cornstarch
• •1/4 cup water
• •Salt to taste
• •Black pepper to taste

Instructions

1. 1

   Heat the vegetable oil in a large skillet or wok over medium-high heat.

2. 2

   Add the Szechuan peppercorns and stir-fry for about 30 seconds until fragrant.

3. 3

   Add the minced garlic and grated ginger, and cook for another 30 seconds.

4. 4

   Add the shrimp to the skillet and stir-fry until they turn pink, about 3-4 minutes.

5. 5

   Remove the shrimp from the skillet and set aside.

6. 6

   In the same skillet, add the bell pepper, broccoli, and carrot. Stir-fry for about 5 minutes until the vegetables are tender-crisp.

7. 7

   In a small bowl, mix the soy sauce, rice vinegar, chili paste, sugar, cornstarch, and water. Stir until smooth.

8. 8

   Pour the sauce over the vegetables in the skillet and cook for 2 minutes until it thickens.

9. 9

   Return the shrimp to the skillet, add green onions, and stir well to combine. Cook for an additional 2 minutes. Season with salt and black pepper to taste.