Cook the linguine according to package directions. Sprinkle shrimp with 1 teaspoon szechuan style pepper blend. Heat 1 tablespoon oil in 10 inch skillet over medium high heat. Add shrimp, sprinkle with garlic powder and ginger. Stir fry 3 minutes or until shrimp are pink. Set aside. Add remaining 1 tablespoon oil to skillet. Stir fry pepper strips and pea pods 2 minutes or until vegetables are tender. Combine water, cornstarch, soy sauce and remaining 1 teaspoon Szechuan style pepper blend. Pour into skillet; cook 1-2 minutes or until thickened, stirring occasionally. Return shrimp to skillet; heat through. Serve over linguine. Makes 4 servings. Recipe by: Schilling Posted to MC-Recipe Digest V1 #655 by L979@aol.com on Jul 6, 1997
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|Serving Size: 1 Serving (258g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 53 (25%)|
|Amt Per Serving||% DV|
|Total Fat 5.8g||8 %|
|Saturated Fat 0.5g||3 %|
|Monounsaturated Fat 3g|
|Polyunsanturated Fat 1.8g|
|Cholesterol 40.9mg||13 %|
|Sodium 266.7mg||9 %|
|Potassium 113.5mg||3 %|
|Total Carbohydrate 31.7g||9 %|
|Dietary Fiber 0.1g||0 %|
|Sugars, other 31.6g|
|Protein 6.8g||10 %|
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Calories per serving: 208
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