Sichuan Shrimp

• 2 teaspoons dark sesame oil, divided
• 4 cups small broccoli florets
• 2 pounds large shrimp, peeled and deveined
• 8 garlic cloves, minced
• 1/3 cup sugar
• 1/2 cup rice vinegar
• 1/4 cup ketchup
• 2 tablespoons cornstarch
• 1 tablespoon red chili paste
• 1 (8-ounce) can sliced water chestnuts, drained
• 3 cups hot cooked rice
• 1 1/2 tablespoons thinly sliced green onion tops

1. Heat 1 teaspoon sesame oil in a large nonstick skillet over medium-high heat. Add broccoli, and saute 4 minutes. Add 1 teaspoon sesame oil, shrimp, and minced garlic, and saute 4 minutes or until the shrimp are done.
2. Combine sugar and next 4 ingredients (sugar through chili paste). Add to skillet; cook 1 minute, stirring constantly. Stir in sliced water chestnuts. Serve over rice, and sprinkle with green onions.
3. Note: You can find red chili paste, which comes in a bottle, in the Asian section of your supermarket.

dark sesame oil, broccoli florets, shrimp, garlic, sugar, rice vinegar, ketchup, cornstarch, red chili paste, water chestnuts, rice

Taken from www.myrecipes.com/recipe/sichuan-shrimp (may not work)