Sichuan-Style Shrimp

Bahan-bahan

• 1 tbsp minced garlic
• 16 ons, tanpa cangkang, mentah raw shrimp, peeled and deveined
• 1/4 sdt salt
• 2 sdm canola oil, divided
• 1 tbsp minced fresh ginger
• 1 besar green bell pepper, cut into 1" pieces
• 1/2 cup Sichuan sauce

Cara memasak

1. Place shrimp in a colander and rinse under cold water. Drain and pat dry with paper towels.
2. Heat a 14" flat-bottomed wok or large skillet over high heat until a bead of water vaporizes within 1 to 2 seconds of contact.
3. Swirl in a tablespoon oil; add garlic and ginger and stir-fry for 10 seconds. Add the remaining tablespoon oil and the shrimp and stir-fry until the shrimp just begin to turn color, 1 minute.
4. Add bell pepper and salt and stir-fry for 30 seconds.
5. Swirl in Sichuan sauce and stir-fry until the shrimp is just cooked, 1 to 2 minutes. Serve immediately.