Szechuan Shrimp


– 1/2 cup scallions – minced
– 3 tablespoon dry sherry
– 3 tablespoon water
– 1/2 cup catsup
– 1 tablespoon soy saude
– 1 tablespoon cornstarch
– 1/4 tablespoon hot pepper sauce
– 1 lb shrimp – cleaned
– 1/4 tablespoon minced ginger root
– 1 1/2 tablespoon sesame oil
– 3 centiliter garlic
– 2 tablespoon sugar
– 1/2 cup bamboo shoots – minced
– 1 1/2 cup oil


Combine scallions (or green onions), bamboo shoots, ginger, garlic and pepper sauce. Combine sugar, catsup, sherry, soy sauce and sesame oil, mix cornstarch and water. Heat some of the oil in a wok or skillet. Add the shrimp and stir fry until done. Drain the shrimp and reserve the oil and shrimp. Heat 2 tbsp oil and add scaallion mixture. Stir fry about one minute and add the shrimp. Stir fry 30 seconds then add the catsup mixture. Stir another 30 seconds and add cornstarch mix. Cook and stir until slightly thickened. Serve with steamed rice.

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