Szechuan Shrimp With Vegtables
1
Servings
Servings
10m PT10M
Prep Time
Prep Time
10m PT10M
Cook Time
Cook Time
20m
Ready In
Ready In
Recipe: #23333
April 02, 2016
"This is out of a clean eating magazine. If you can't locate the Szechuan pepper you can substitute lemon pepper. You can substitute cooked brown rice for the soba noodles."
Original recipe yields 1 serving
Ingredients
Nutritional
- Serving Size: 1 (805.2 g)
- Calories 821.7
- Total Fat - 12.3 g
- Saturated Fat - 1.7 g
- Cholesterol - 142.8 mg
- Sodium - 1752.4 mg
- Total Carbohydrate - 145.5 g
- Dietary Fiber - 16.2 g
- Sugars - 11.8 g
- Protein - 49.1 g
- Calcium - 681.5 mg
- Iron - 8.9 mg
- Vitamin C - 271.5 mg
- Thiamin - 1 mg
Step 1
Heat oil in a medium skillet over medium-high heat. Add onions, mushrooms, broccoli, bell pepper and garlic. Stir to coat with oil and cook for 3 to 4 minutes, stirring frequently, until broccoli is bright green.
Step 2
Stir in shrimp, Szechuan pepper and red pepper flakes; cook for 1 minutes. Holding grated ginger over skill, squeeze ginger to extract juices; discard solids. Stir in tamari and 2 teaspoon water, and cook for 3 to 4 more minutes, stirring frequently, until shrimp is opaque and vegetables are crisp-tender. Add up to 2 tablespoons water, if needed, to prevent sticking.
Step 3
Serve mixture over noodles or rice, if desired, and garnish with sesame seeds and cilantro.
Step 4
Enjoy immediately
Tips & Variations
No special items needed.
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