November 01, 2015
""This is out of one of my Weight Watchers cookbooks called "Take-Out Tonight!" Both DH and I really liked this dish. You can use 1/2 shrimp and 1/2 sea scallops if you prefer. You can also replace the asparagus with broccoli florets or fresh snow peas. This had 5 points on the old program.""
- Serving Size: 1 (436.2 g)
- Calories 308.6
- Total Fat - 7.1 g
- Saturated Fat - 1.2 g
- Cholesterol - 143.3 mg
- Sodium - 1432.6 mg
- Total Carbohydrate - 40 g
- Dietary Fiber - 5.5 g
- Sugars - 6.1 g
- Protein - 21.4 g
- Calcium - 107.8 mg
- Iron - 2.9 mg
- Vitamin C - 83.8 mg
- Thiamin - 0.3 mg
Step by Step Method
Combine the shrimp with 1 tablespoon of the cornstarch in a medium bowl; toss well to coat and set aside.
Combine the broth, soy sauce, black bean sauce, chili-garlic sauce and the remaining 2 teaspoons cornstarch in a small bowl; set aside.
Heat a nonstick wok or a large, deep skillet over medium-high heat until a drop of water sizzles.
Swirl in 2 teaspoons of the oil, then add the shrimp.
Stir-fry until just opaque in the center, about 3 minutes; transfer to a plate.
Swirl in the remaining 1 tsp oil, then add the ginger and onion.
Stir-fry until fragrant, about 1 minute.
Add the bell peppers and asparagus; stir-fry until crisp-tender, about 2 minutes.
Add the shrimp and broth mixture.
Cook, stirring constantly, until the mixture boils and thickens, about 1 minute.
No special items needed.
The ingredient tips, suggestions, variations, facts, questions and answers below are not edits to the original author's recipe. They are not meant to imply any change would improve the recipe. They're offered for convenience, alternative ideas, and points of interest. If you have any comments about them, please post in the Help & Ideas forum.
- Look for shrimp that is already peeled and deveined for convenience.
- If you can't find chili-garlic sauce, you can substitute it with a combination of chili powder and garlic powder.
- Replace the asparagus with broccoli florets: This substitution will provide a similar texture and crunch to the dish, while also providing additional vitamins and minerals.
- Replace the asparagus with fresh snow peas: This substitution will provide a more delicate texture and flavor, while also adding a pop of color to the dish.
Spicy Szechuan Shrimp Replace the chili-garlic sauce with Szechuan sauce and add 1 teaspoon of red pepper flakes to the wok. Proceed with the recipe as directed.
Coconut Jasmine Rice - This fragrant jasmine rice is cooked with coconut milk and scented with lemongrass, making it the perfect accompaniment to the spicy Hunan Shrimp. The creamy coconut milk helps to cool down the heat of the dish, while the lemongrass adds a bright, citrusy flavor.
Spicy Szechuan Eggplant - This dish is a great way to add some heat and flavor to the meal. The eggplant is cooked with garlic, ginger, and Szechuan peppercorns to create a flavorful and spicy dish. The eggplant provides a nice contrast to the creamy coconut jasmine rice, and the spice of the Szechuan peppercorns will help to balance out the sweetness of the coconut milk.
Q: How long does it take to cook Hunan Shrimp?
A: The stir-fry should take about 5 minutes to cook, with the shrimp taking 3 minutes and the vegetables taking 2 minutes. The mixture should also boil and thicken for about 1 minute.
Q: What is Hunan sauce made of?
A: The ingredients needed to make Hunan sauce are: garlic, ginger, soy sauce, rice vinegar, sesame oil, sugar, and chili paste.
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The Hunan Province is located in the south-central part of China and is known for its spicy cuisine. Hunan shrimp is a popular dish in this region, and it is often served with cooked brown rice.
What is Hunan Shrimp?
Hunan shrimp is a stir-fried vegetables and spicy shrimp. It is believed to have been invented by the famous Chinese chef, Peng Chang-kuei. He is also credited with creating the popular General Tso's Chicken dish, which is now a staple of Chinese-American cuisine.