Not to be confused with evaporated milk, sweetened condensed milk is very sweet (and very sticky) and used primarily in desserts.
Shrimp Szechuan-Style
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- #61997
If you're looking for a dish that's bursting with flavor and a little sizzle, this shrimp Szechuan style is just what you need to break free from dinner monotony.
serves/makes:
ready in:
under 30 minutes
under 30 minutes
2 reviews
ingredients
5 tablespoons soy sauce
3 teaspoons sugar
3 teaspoons dark sesame oil
1 tablespoon rice wine
1 tablespoon cornstarch
1/4 cup cold water
3 tablespoons cooking oil
1 pound fresh shrimp, shelled and deveined
3 tablespoons Szechuan seasoning, or to taste
2 teaspoons minced garlic
12 ounces stir-fry vegetables, fresh or frozen
directions
Combine the soy sauce, sugar, sesame oil, and rice wine in a bowl and mix well to dissolve the sugar. Set aside.
Whisk together the cornstarch and water until smooth and set aside.
Heat half of the oil in a wok or heavy skillet over medium-high heat. Add the shrimp and cook just until they start to turn pink. Remove from the wok with a slotted spoon and set aside.
Add the remaining oil to the wok. Add the Szechuan seasoning, garlic, and vegetables to the wok. Cook, stirring constantly, until the vegetables are done (5-7 minutes for fresh, 3-5 minutes for frozen).
Return the shrimp to the wok along with the soy sauce mixture. Add the cornstarch mixture and cook, stirring constantly, until the sauce has thickened and the shrimp are cooked. If the sauce is too thick, add 1-2 tablespoons of broth or water.
Serve hot with rice or Asian noodles, if desired.
nutrition data
Nutritional data has not been calculated yet.
This iconic whiskey is a "Jack of all trades" when it comes to cooking. Toss it in some pasta, as a savory dipping sauce, and even bake it into something sweet.
Pumpkins aren't just for pies or Halloween decorations. These large, orange gourds - while naturally sweet - also work well in savory dishes. They pair well with poultry and pork (and especially bacon) and their creamy-when-cooked texture blends easily into soups.
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reviews & comments
April 26, 2021
Made this with just fresh asparagus instead of the stir fry vegetables. So good! Added some crushed red pepper for a little extra heat and did 2 tb of sugar for a spicy-sweet flavor.
February 2, 2007
Excellent and easy! Serve over rice or Asian noodle if desired. You can use fresh vegetables in place of the frozen, but for a quick meal the frozen worked just fine (just buy a good brand, generic won't cut it here).