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 It has since been replaced by the pinyin system spelling of Sichuan or the English spelling.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