Since today is the release day for Wildcat, I figured I ought to post something spicy. The original recipe came from Allrecipes, but I tweaked it considerably, adding most of the veggies.
When you've had your fill, hop on over to Casablanca Authors for the Wildcat launch party! I'll be giving away a signed copy of Wildcat!
Also, if you get the chance, check out this review of Wildcat!
Remember, the blog tour ends February 28th here on the CBEB with a big party and a giveaway of two full sets of the CSC series!
Wildcat Szechuan Shrimp and Chinese Vegetables
Mix together and set aside:
1/2 cup water
1/4 cup ketchup
2 tbsp soy sauce
1 tbsp plus 1 tsp cornstarch
2 tsp honey (or agave syrup)
1 tsp crushed red pepper
1 tsp grated fresh ginger
Heat 2 tbsp vegetable oil in wok and add:
1 small onion, sliced
2/3 cup sliced mushrooms
Stir fry until onions are translucent. Then add:
4 cloves garlic, minced
1/2 green pepper, sliced
1 carrot, peeled and cut into strips
1 rib of celery, sliced
Fry about two minutes and add:
1 cup bean sprouts
1/2 cup water chestnuts
2/3 cup baby corn
12 ounces cooked shrimp (tails off)
Cook another 2 minutes. Add sauce and cook until thick and bubbly. Serve over rice or noodles.