Recipe for Szechuan Shrimp with Peppers 
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Yield:
4
Ingredients:
Amount Ingredient
1 lb uncooked large shrimp peeled, deveined
2 tbl dry Sherry
1/2 tbl minced peeled ginger
2 x garlic cloves minced
1/2 tsp dried crushed red pepper
1/2 cup canned low-salt chicken broth
2 tsp cornstarch
1/2 tbl soy sauce
1 tbl Asian chili-garlic sauce
1 tsp sugar
1 tbl peanut oil
1 x red bell pepper cut into 1"
diamond-shaped pieces
6 x green onions cut into 1/2" pieces
Instructions:
Instructions: Combine first 5 ingredients in large bowl; toss to coat. Cover; let stand 30 minutes.

Combine broth and cornstarch in small bowl; stir to dissolve cornstarch. Combine soy sauce, chili-garlic sauce and sugar in another small bowl.

Heat oil in wok or heavy large skillet over medium-high heat. Add bell pepper and stir-fry until slightly softened, about 4 minutes. Add shrimp mixture; stir-fry 2 minutes. Add onions; stir-fry until shrimp are pink, 30 seconds. Mix in soy sauce mixture. Add cornstarch mixture. Cook until thickened, about 1 minute. Transfer to bowl; serve with rice.

This recipe yields 4 servings.

Comments: Nixons re-establishment of relations with China led Americans to discover, among other things, that there was more to Chinese cooking than the Cantonese dishes we had all grown up with.

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