Fiery Asian Shrimp
with Sweet Peas and Bell Pepper
2 tablespoons canola oil
4 cloves garlic
2" piece ginger, peeled & crushed
4 Chinese red chiles, dried (Szechuan)
1 pound medium shrimp, peeled and deveined
2 teaspoons cornstarch
1 medium to large yellow bell pepper, seeded and julienned
1 cup sweet peas
1/2 cup cilantro
Salt to taste
Heat the canola oil in a wok. Add the garlic, ginger and dried chile peppers to the hot oil. Cook over medium-high heat for about 3 minutes or until the peppers turn black. Remove chiles, garlic and ginger from the oil.
Rinse the shrimp and pat dry. Toss the shrimp with the cornstarch, and then place them in the hot wok. Cook and stir until the shrimp are pink and firm, about 1 minute. Remove the shrimp to a warm bowl and set aside.
Add the julienne bell pepper to the wok. Cook and stir for 1 minute. Add the peas and shrimp to the wok and heat through, about 1 minute. Season with salt if desired. Garnish with cilantro. Serve over steamed rice.
Serves 3-4.
Courtesy of Iván Tamás Winery
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