Szechuan Style Shrimp Stir-Fry

Szechuan Style Shrimp Stir-Fry is a vibrant and spicy dish that combines succulent shrimp with a medley of crunchy vegetables, all coated in a bold, aromatic sauce. This Halal version captures the essence of Szechuan cuisine, offering a delightful balance of heat and flavor.

Ingredients

• Shrimp (peeled and deveined) - 300 grams
• Bell pepper (sliced) - 1 medium
• Broccoli florets - 100 grams
• Carrot (sliced) - 1 medium
• Green onions (chopped) - 2 stalks
• Garlic (minced) - 3 cloves
• Ginger (minced) - 1 tablespoon
• Szechuan peppercorns - 1 teaspoon
• Soy sauce - 2 tablespoons
• Chili paste - 1 tablespoon
• Cornstarch - 1 teaspoon
• Vegetable oil - 2 tablespoons
• Salt - to taste
• Black pepper - to taste

Steps

1. In a bowl, combine the shrimp with soy sauce, cornstarch, salt, and black pepper. Let marinate for 10 minutes.
2. Heat 1 tablespoon of vegetable oil in a large pan or wok over medium-high heat. Add the Szechuan peppercorns and toast for about 30 seconds until fragrant.
3. Add the marinated shrimp to the pan and stir-fry for 3-4 minutes until they turn pink and are cooked through. Remove and set aside.
4. In the same pan, add another tablespoon of oil. Sauté garlic and ginger for about 30 seconds until fragrant.
5. Add the sliced bell pepper, broccoli florets, and carrot slices. Stir-fry for about 3-5 minutes until the vegetables are tender-crisp.
6. Return the cooked shrimp to the pan, add chili paste, and toss everything together until well combined, cooking for an additional 2 minutes.
7. Garnish with chopped green onions and serve hot.

Nutrition

• Calories: 350
• Protein: 30 g
• Carbs: 20 g
• Fiber: 3 g
• Sugar: 5 g
• Sodium: 800 mg
• Cholesterol: 200 mg
• Total Fat: 15 g
• Saturated Fat: 2 g
• Unsaturated Fat: 12 g
• Water: 0.2 L

Health Benefits

• High in protein from shrimp, aiding muscle building and repair.
• Rich in vitamins and minerals from vegetables, contributing to overall health.

Tags