Sichuan Shrimp

Shrimp, stir-fries and spicy food sounds good, doesn’t it? After I received an email referring to this dish I didn’t care for the recipe so I looked through my Asian cookbooks. Surprisingly I did not find what I was looking for so I turned to the internet instead.

This is what I came up with from The Woks of Life. I changed a few ingredients; soy sauce for Hoisin, added more ginger, green onions and chili oil and also used peanut oil to stir-fry. I really liked the idea of the veggies being finely diced instead of cut into pieces. A little work but certainly worth the effort! This is definitely one of my best “shrimp stir-fries”.

Szechuan versus Sichuan? Have you ever wondered about the different spelling?

Szechuan comes from earlier romanizations and is the Chinese spelling. It has since been replaced by the pinyin system spelling of Sichuan or the English spelling.  They both  mean four rivers in a region of China. Another example is Beijing used to be Peking – the Chinese words never changed, just the English spellings. I know – a little confusing but I will use Sichuan (or at least try to) in future recipes.

Sichuan Shrimp, adapted

  • 1 lb. shrimp, peeled and deveined
  • 1 tsp. vegetable oil
  • 1/2 tsp. cornstarch
  • 2 tbsp. peanut oil
  • 1-2 tsp. fresh ginger, minced
  • 2 tsp. chili oil with sediment (I used 3 tsp.) or chili bean sauce (see chili oil for homemade recipe)
  • 2 cloves garlic, minced
  • 1/4 red onion, minced
  • 1 tbsp. tomato ketchup
  • 1 tbsp. soy sauce
  • 1 tbsp. Shaxoing wine
  • 1/4 cup water chestnuts, finely diced
  • 1 medium carrot, finely diced
  • 1/2 red bell pepper, finely diced
  • 1 cup chicken stock
  • 1 tsp. unseasoned rice vinegar
  • 1 tsp. sesame oil
  • 1/4 tsp. salt
  • 1/4 tsp sugar
  • 1/8 tsp. white pepper
  • cornstarch slurry; 2 tbsp. cornstarch mixed with 2 tbsp. water (optional)
  • 2-3 scallions, chopped (add one scallion to the dish and save the other two for garnish)
  • rice or noodles – Pad Thai noodles are great to use

For any stir fry I always get the ingredients ready and place in small bowls. I do all the chopping ahead of time and put the ingredients together with each step. I also line them up in the order of when they are added.

Mix the prepared shrimp with 1 tsp. vegetable oil and 1/2 tsp. of cornstarch and  set aside.

Heat 2 tbsp. peanut oil in your wok and add the minced ginger on low heat. Stir-fry for about 30 seconds. Next add the chili bean sauce or chili oil with sediment, garlic, and the red onions; stir-fry for 2 minutes.

Add the ketchup and soy sauce and turn the heat to medium. Cook for about 1 minute but do not let burn.

Add the Shaoxing wine, water chestnuts, carrots, and red bell peppers. Stir-fry for 2 minutes. Add the chicken broth and bring to a boil; turn the heat down and simmer.

Add the rice vinegar, sesame oil, salt, sugar and white pepper and simmer for another 3 minutes. Turn the heat up slightly, add the shrimp and toss.

When the sauce returns to a simmer add the slurry if desired. Stir in 1 chopped scallion and save the other two for garnish.

Serve with rice or noodles

Recipe by cookingwithauntjuju.com

Linking to Angie and Fiesta Friday #202 and the two co-hosts (yes, I am one of them) Judi @ cookingwithauntjuju.com and Laurena @ Life Diet Health

35 thoughts on “Sichuan Shrimp

  1. First time I’ve seen carrots used in Sichuan Shrimp, but I liked the idea of having some extra crunchiness in the sauce. It looks delicious.
    As for the spelling, I’m quite sure either way is not how it is pronounced in Chinese, so don’t think it’s that important. All the Chinese restaurants still use Peking Duck rather than Beijing Duck… 🙂

    Liked by 1 person

    • Thanks Ronit – the carrot was a nice addition (in original recipe). Of course it is pronounced totally different – I prefer the Sichuan spelling for my recipes. Much easier to say and write and because I have a number of Chinese posts I’ve always wondered about it – I like to be consistent. I thought about going into more detail but I was afraid I would cause confusion. Can’t comment on the duck it was just an example in an article I read 🙂

      Liked by 1 person

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  3. Judi this sounds lovely and I’m going to borrow your idea of finely dicing the vegetables next time I do something similar. Thanks for co-hosting this week with me… lots of yummy foods to try!

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  4. I hate peeling shrimps, but I would not mind going through all the trouble if the recipe I would follow is as yummy as this. 😀 The dish really looks appetizing! Thanks for co-hosting, Aunt Juju. x

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  5. Delicious seafood…yumm😋 I didn’t know that Schezuan means four rivers. Thanks for sharing Aunt Juju. Love the recipe except that I will have to substitute the wine. Happy holidays.
    Regards
    Ana✨

    Like

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