*  Exported from  MasterCook  *
                        SZECHUAN SHRIMP (OR CHICKEN)
 Recipe By     : 
 Serving Size  : 4    Preparation Time :0:00
 Categories    : Chinese                          Seafood
                 Main Dish                        Chicken
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
                         -----SHRIMP MIXTURE-----
    1      pound         Shrimp -- shelled
           in            half lengthwise -- rinsed  and patted d
                         substitute raw -- chicken cubed
      1/4  teaspoon      Salt
    1      teaspoon      Chinese rice wine -- or dry sherry
    1      teaspoon      Soy sauce
    2      tablespoons   Flour
    1      tablespoon    Cornstarch
    1                    Egg -- lightly beaten
      1/2  teaspoon      Baking soda
    1      teaspoon      Ginger root -- or ground ginger
    2      teaspoons     Minced garlic
    2                    Scallions cut in -- peas sized pieces
    2                    Dried chili pepper
    3      tablespoons   Sugar
    2      teaspoons     Sherry
    5      teaspoons     Soy sauce
    1      teaspoon      White vinegar
    3      tablespoons   Catsup
    1      tablespoon    Water
 Mix above together and refrigerate for one hour (at least) Place above seasonings
in bowl and set aside 
   Mix and set aside above sauce ingredients 3 C peanut oil for deep frying 1 tsp
 sesame oil Fry shrimp, or chicken in peanut oil. Place in bowl and set aside.
 Pour off all but 2 T oil and add seasonings and brown.
 Stir in sauce until bubbles. Return shrimp. Add sesame oil.
   This recipe is absolutely sensational.  However it does not make alot of sauce
 for rice.  I usually double the sauce ingredients. It is very hot. If you like
 food milder leave out some chilis. I have tried the General Taos chicken posted
 here on prodigy. My family prefers this recipe. My last attempt to post this
 recipe failed. Sorry for the inconvenience.
  Liz in Phila Reformatted by Elaine Radis
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