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SZECHWAN SHRIMP

Submitted by Texas Red

1 1/4 pounds fresh or frozen medium-size shrimp
4 teaspoons reduced-sodium soy sauce
4 teaspoons grated fresh ginger or 1/2 teaspoon ground ginger
1 tablespoon dry sherry or water
1 tablespoon Oriental chili sauce with garlic
1 teaspoon cornstarch
1 teaspoon toasted sesame oil
1/8 teaspoon kosher salt
Kosher salt
Freshly ground black pepper
1 1/2 teaspoons reduced-sodium soy sauce
1/2 teaspoon cornstarch
4 teaspoons canola oil
3 cloves garlic, minced (1 1/2 teaspoons minced)
2 cups fresh mushrooms, sliced
1 medium red bell pepper, cut into 1/2-inch pieces
2 cups fresh pea pods, trimmed
6 cups shredded Chinese (Napa) cabbage
1/4 cup dry-roasted peanuts
2 tablespoons sliced green onions (scallions)

Thaw shrimp, if frozen. Peel, devein, and rinse shrimp; pat dry with paper towels. For sauce, in a small bowl combine the 4 teaspoons soy sauce, ginger, dry sherry or water, Oriental chili sauce, the 1 teaspoon cornstarch, sesame oil, and the 1/8 teaspoon kosher salt. Set aside.

Place shrimp in a medium bowl; sprinkle lightly with additional kosher salt and black pepper. Stir in the 1 1/2 teaspoons soy sauce and the 1/2 teaspoon cornstarch; set aside.

In a wok or 12-inch skillet heat 2 teaspoons of the oil over medium-high heat. Add garlic; stir-fry for 30 seconds. Add mushrooms; stir-fry for 3 minutes. Add bell pepper; stir-fry for 1 minute. Add pea pods; stir-fry for 2 minutes. Remove vegetables from wok.

Add remaining 2 teaspoons oil to wok or skillet. Add shrimp mixture; stir-fry for 2 to 3 minutes or until shrimp turn opaque. Stir sauce; add to wok. Cook and stir until boiling; cook and stir for 2 minutes more. Add mushroom mixture and Chinese cabbage. Toss to coat.

To serve, sprinkle with peanuts and green onions.

Serves 4