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Shrimp, Szechwan Stir-Fry

Recipe Link: http://foodvision.com

List of Ingredients




6 ounces spaghetti, uncooked or Chinese noodles
3/4 pound large shrimp, peeled and deveined
1/4 cup reduced-sodium soy sauce
1/2 teaspoon red pepper, crushed
2 teaspoons dark sesame oil
1 cup snow peas
1 yellow bell pepper, cut lengthwise into halves, then crosswise
1/2 cup carrots, shredded
2 teaspoons grated ginger root, fresh or bottled
1-1/2 teaspoon minced garlic
3 tablespoons water
2 teaspoons cornstarch
1/4 cup cilantro, chopped or thinly sliced green onions


Recipe



1. Cook spaghetti according to package directions, omitting salt. Drain; keep warm.

2. Combine shrimp, soy sauce and red pepper in small bowl; toss to coat. Set aside.

3. Heat oil in a large nonstick skillet or wok over medium-high heat until hot. Add snow peas, bell pepper, carrots, ginger and garlic, stir-fry 3 minutes.

4. Remove shrimp from bowl, reserving soy sauce mixture. Add shrimp to skillet, stir-fry 2 minutes.

5. Combine water and cornstarch in small bowl; mix well. Add to skillet with reserved soy sauce mixture, stir-fry 2 minutes or until shrimp are pink and opaque and sauce thickens.

6. Serve over spaghetti; garnish with green onions.

Serves: 4
Calories: 326
Fat: 4 g
Cholesterol: 130 mg
Sodium: 692 mg