Szechwan Shrimp

If you like spicy Asian food, then this is the dish for you. This is super easy to make, particularly if you take the shortcut I did.

Ingredients

1. 1-1.5 lb medium shrimp, peeled & deveined
2. 1.5 tsp reduced-sodium soy sauce
3. 1/2 tsp cornstarch
4. 2 tsp garlic, minced
5. 4 tsp reduced-sodium soy sauce
6. 1 tsp cornstarch
7. 1 T Oriental chili sauce
8. 4 tsp fresh ginger (2.5 tsp ground)
9. 1 tsp toasted sesame oil
10. 1 T dry sherry or water
    
11. 1/8 tsp kosher salt
12. 4 tsp canola
13. 2 c mushrooms, sliced
14. 1 medium red bell pepper, thin strips
15. 2 c pea pods, trimmed
16. 6 c Napa cabbage
17. 1/4 c dry-roasted peanuts
18. 2 T green onions, sliced
    

Directions

1. In medium bowl, combine first three ingredients and set aside.
2. In small bowl, combine 5-10 and whisk until combined. Reserve.
3. Stir fry vegetables in canola on medium heat until crisp-tender.*
4. Add shrimp and garlic and saute until shrimp is done.
5. Stir in sauce and coat vegetables and shrimp well.
6. Serve immediately.

*As a timesaver, I keep frozen stir-fry vegetables on hand. The package generally includes broccoli, carrots, mushrooms, water chestnuts, and red peppers. If you're so inclined, you can add cabbage to the mixture. I couldn't find it the day I used the stir-fry veggies as a substitute. If you are on Wave 1 of the diet, this shortcut will not work since carrots are not allowed until Wave 2.

Nutritional Information per serving: 328 Cal, 14 g fat (2 g sat), 215 mg chol, 714 sodium, 16 g carb, 3 g fiber, 35 g prot

Prep time: 35 min Cook time: 10 min Makes: 4 servings