To me, “Szechwan” translates to “spicy”. You can control the heat by moderating the amount of Oriental chili sauce you choose to use.

4 tsp low-sodium soy sauce
1 Tbsp dry sherry
1 Tbsp Sriracha (hot chili sauce)
1 tsp sesame oil
1/2 tsp dry ground ginger
1 tsp cornstarch
1/8 tsp kosher salt
1/2 pound shrimp, peeled and deveined
1 1/2 tsp low-sodium soy sauce
1/2 tsp cornstarch
1 Tbsp canola oil, divided
1 1/2 tsp minced fresh garlic
8 oz fresh mushrooms, sliced
1 medium red bell pepper, cut in 1″ pieces
2 cups sugar snap peas, trimmed
4 oz soba (buckwheat) noodles
3 cups shredded Napa cabbage

1. In a small bowl, combine the sauce ingredients, 4 tsp soy sauce thru 1/8 tsp kosher sauce, and set aside.
2. In another bowl, season the shrimp with a little salt and pepper, then toss with 1 1/2 tsp soy sauce and 1/2 tsp. cornstarch. Set aside.
3. Bring a large pot of salted water to a boil.
4. In a large skillet or wok over medium high heat, warm 2 tsp of oil. Stir-fry the garlic for 30 seconds, then add the mushrooms and peppers and stir-fry until just beginning to soften but still crisp. Add the sugar snap peas and stir-fry two minutes longer. Remove the veggies to a plate.
5. Add the soba noodles to the boiling water and cook for 3 minutes after the water returns to a boil. Drain.
6. While the noodles are cooking, add the remaining tsp of oil to the skillet. When hot, stir-fry the shrimp for 2 or 3 minutes, until opaque. Stir in the sauce mixture, bring to a boil, and cook and stir 2 minutes more. Return the veggies to the pan, then toss in the Napa cabbage. Stir in the noodles to warm thru and serve hot.

Servings: 2