Ingredients
- 8 linguine
- 250 gr shrimp (peeled)
- 190 gr snow pea pods (fresh)
- 180 ml water
- 60 ml soy sauce
- 30 ml vegetable oil
- 6 gr szechuan style pepper blend divided
- 5 gr cornstarch
- 1 gr garlic powder
- 1 gr ginger (ground)
- 1 slice bell pepper in (red sliced)
Cook the linguine according to package directions.
Sprinkle shrimp with 1 teaspoon szechuan style pepper blend. Heat 1 tablespoon oil in 25 cm skillet over medium high heat. Add shrimp, sprinkle with garlic powder and ginger. Stir fry 3 minutes or until shrimp are pink. Set aside.
Add remaining 1 tablespoon oil to skillet. Stir fry pepper strips and pea pods 2 minutes or until vegetables are tender. Combine water, cornstarch, soy sauce and remaining 1 teaspoon Szechuan style pepper blend. Pour into skillet; cook 1-2 minutes or until thickened, stirring occasionally. Return shrimp to skillet; heat through. Serve over linguine. Makes 4 servings.
