szechwan shrimp stir-fry

It's been awhile since I'd made a stir-fry (see here and here), but they're so delicious and almost impossible to screw up, I figured why not try another? It's all in the sauce. You'll have to trust me on this one. The ingredients sound a little gross together, and they don't even smell that great when you mix them (I'm really selling this one, huh?), but something happens when you put it all together and it comes out great. You can throw in whatever vegetables you want. I had red and white onions, broccoli and mushrooms laying around. Snow peas and baby corn or carrots would work great as well. Here's what you'll need:

• 8 tablespoons water
• 4 tablespoons ketchup
• 2 tablespoon soy sauce
• 3 teaspoons cornstarch
• 2 teaspoons honey
• 1/2 teaspoon crushed red pepper
• 1/2 teaspoon ground ginger
• 1 tablespoon vegetable oil
• 1/4 cup sliced onions
• 4 cloves garlic, minced
• 1/2 cup chopped broccoli
• 1/2 cup mushrooms
• 12 ounces cooked shrimp, tails removed

In a bowl, stir together the water, ketchup, soy sauce, cornstarch, honey, crushed red pepper, and ground ginger and set aside. Heat the oil in a large skillet over medium-high heat. Stir in the onions and garlic, cook 30 seconds. Stir in the shrimp (unless you bought steamed shrimp, then throw this in for just the last couple minutes at the end), and toss to coat with oil. Stir in the sauce. Cook and stir until sauce is bubbly and thickened, about 5 minutes. Serve over rice and enjoy.

Bon Chappetit1