Sichuan-Style Prawns w/ Peanuts

These prawns? They are heavenly. Tasty. And healthy! The recipe makes 4 servings and there's only about 280 calories per serving. But we ate this dish with some rice so that adds up to maybe 400 calories but still that is a very low calorie meal for dinner. My husband and I were happy with this healthified sichuan prawns for dinner tonight.

Eating healthy doesn't have to be just oatmeals and fruits and salads. You can find a way to eat healthy and completely satisfied with what you eat. Well, at least that's what I've found out so far. I'm not an expert at healthy eating or anything so yes, you can say I don't know what I am talking about. But this way, I get to eat good flavored delicious food and still lose weight and feel healthier.

I used prawns but you may choose to use chicken breasts instead. I just love the flavor of prawns! And the sichuan sauce is packed with great flavors! I like my food a little spicy sometimes so I added a little extra red pepper flakes. And it was amazing!

Sichuan Style Prawns with Peanuts

Adapted and changed from "Eating Well"

Printable Recipe

Ingredients:

Sichuan sauce:
3 tablespoons low-fat chicken broth
1 tablespoons tomato paste
2 teaspoons rice vinegar
1 teaspoon sugar
1 teaspoon soy sauce
1/2 teaspoon sesame oil
1/4 teaspoon cornstarch
1/4 teaspoon crushed red pepper, plus more to taste

Prawns:
20-24 tiger prawns, thawed, peeled, and deveined
1 teaspoon rice wine
1 teaspoon soy sauce
1 1/2 teaspoons cornstarch
2 garlic cloves, minced
1 tablespoon oil
1 tablespoon ginger, chopped
2 cups sugar snap peas
1/4 cup dry roasted peanuts
1 green onion, thinly sliced for garnish

Directions:

To prepare sichuan sauce: whisk broth, tomato paste, vinergar, sugar, soy sauce, sesame oil, cornstarch and crushed red pepper to taste in a small bowl.

To prepare prawns: combine prawns, rice wine, soy sauce, cornstarch and garlic in a medium bowl; mix thoroughly.

Heat oil in a large wok or skillet over high heat. When the oil is hot, add ginger and stir-fry for 10 seconds. Carefully, add the prawns mixture, spreading it out. Cook until the prawns begin to turn pink, about 1-2 minutes, stirring constantly. Add snap peas and stir for 1 minute. Stir in the Sichuan sauce and stir constantly to coat the prawns and snap peas evenly. Stir-fry until the prawns is cooked through and the sauce is slightly thickened and glossy, about 30 seconds to 1 minute. Remove from heat. Sprinkle with peanuts and green onions.

Serve with rice.