Szechuan Shrimp with Peppers

• 1 pound uncooked large shrimp, peeled, deveined
• 2 tablespoons dry Sherry
• 1 1/2 tablespoons minced peeled ginger
• 2 garlic cloves, minced
• 1/2 teaspoon dried crushed red pepper
• 1/2 cup canned low-salt chicken broth
• 2 teaspoons cornstarch
• 1 1/2 tablespoons soy sauce
• 1 tablespoon Asian chili-garlic sauce
• 1 teaspoon sugar
• 1 tablespoon peanut oil
• 1 red bell pepper, cut into 1-inch diamond-shape pieces
• 6 green onions, cut into 1/2-inch pieces
• Cooked rice

1. Combine first 5 ingredients in large bowl; toss to coat.
2. Cover; let stand 30 minutes.
3. Combine broth and cornstarch in small bowl; stir to dissolve cornstarch.
4. Combine soy sauce, chili-garlic sauce and sugar in another small bowl.
5. Heat oil in wok or heavy large skillet over medium-high heat.
6. Add bell pepper and stir-fry until slightly softened, about 4 minutes.
7. Add shrimp mixture; stir-fry 2 minutes.
8. Add onions; stir-fry until shrimp are pink, 30 seconds.
9. Mix in soy sauce mixture.
10. Add cornstarch mixture.
11. Cook until thickened, about 1 minute.
12. Transfer to bowl; serve with rice.

shrimp, sherry, peeled ginger, garlic, red pepper, chicken broth, cornstarch, soy sauce, asian chiligarlic, sugar, peanut oil, red bell pepper, green onions, rice

Taken from www.epicurious.com/recipes/food/views/szechuan-shrimp-with-peppers-102152 (may not work)