Spicy Sichuan Shrimp

This is a personal favorite of mine. I discovered it while playing with many different recipes.

Submitted by: Olivia from Chicago, IL
Yield: 3-4

Ingredients

1 1/2 tablespoons oil
1 tablespoon Sichuan peppercorns
2 tablespoons Tien Tsin chile peppers
2 teaspoons fresh ginger, finely chopped (about 1/2" gingerroot)
3 medium cloves fresh garlic, coarsely chopped
4 scallions, finely chopped
1/2 green bell pepper, thinly sliced
1 pound raw shrimp, shelled and deveined
For the Sauce:
2 tablespoons tomato paste
1 tablespoon cider vinegar
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 tablespoon sugar (or 1 packet of Splenda)
2 teaspoons sesame oil
4 tablespoons cilantro, chopped (optional)

Preparation Instructions:

Heat a wok over high heat. Add the oil, and when it is very hot and slightly smoking, add the peppercorns and sautee for 1 minute. With slotted spoon, remove peppercorns from oil. Add torn tien tsin peppers, ginger, garlic, green peppers and scallions.

Stir-fry for 20 seconds, then add the shrimp. Stir-fry the shrimp for about 1 minute.

Add the sauce ingredients and continue to stir-fry for another 3 minutes over a high heat. Serve immediately.

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