Sichuan shrimp and crab

Time 30 minutes
Yields Serves 4
Sichuan shrimp and crab
(Los Angeles Times)

Heat the peanut oil in a wok or large skillet over high heat. Add the ginger, garlic and green onions and cook, stirring, until very fragrant, about 30 seconds to 1 minute.


Stir in the tomato paste, chile bean sauce, black vinegar, sugar and sesame oil.


Mix together the chicken broth and cornstarch and set aside.


After about 2 minutes the mixture in the wok will look thick and somewhat sticky. Add the shrimp and crab and cook, stirring, until the shrimp have become pink and no longer translucent, about 2 to 3 minutes. Stir in the cornstarch mixture and the sauce will thicken almost immediately.


Serve over pan-fried noodles.

Chile bean sauce and Chinese black vinegar are sold at Asian markets. Buy the shrimp already shelled and deveined to save time. Good quality canned crab is available in most grocery stores.

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