We’ve had this recipe before and liked it. I figured it was time to have it again, but we ate it all up before I could take a picture. That means it’s still a delicious recipe. (This is my adaptation of the recipe in the Better Homes and Gardens New Dieter’s Cookbook.)

Szechwan Shrimp

1/4 cup water
1/4 cup ketchup
2 tablespoos soy sauce
2 tablespoons rice wine
1 1/2 tablespoons cornstarch
2 teaspoons honey
1/2 teaspoon crushed red pepper
1 tablespoon peanut oil
1 pound shrimp, peeled (okay if already cooked)
4-6 cloves garlic, minced
2 teaspoons fresh grated ginger
1/2 cup sliced green onions

Combine first seven ingredients for the sauce and set aside. Heat the peanut oil in a skillet. Saute the shrimp if not already cooked, along with the garlic, ginger and green onions. Stir in the sauce and bring to a boil to thicken. If using pre-cooked shrimp, add and heat through.

Serve over cooked rice or rice noodles, with sugar snap peas on the side.

Our version – with broccoli