Sichuan Spicy Shrimp Stir-Fry

These hot shrimp are so appetizing, scrumptious, and flavorful, that you can hardly imagine they require only 15 minutes to get ready, including marinating time!

Like always i tried my best to tell you best and healthy food recipe for your family and speacialy to save your husband money.:) 

you can cook in your home a lot of spicy and delicious dishes taste even better. Although I used shrimp in this recipe, you can easily replace the shrimp with chicken, pork, seafood, or vegetables.

By the way, this can be not a really healthy dish. however the reality is, if you would like Associate in Nursing irresistible flavor, you actually have to be compelled to add enough sauce and sugar. There was only once i attempted to divide the sauce to form the direction a little skinnier, however I would like I hadn’t. The dish worked, however it wasn’t as nice because it ought to be.

In the end, (not very one thing to brag about) this sauce will build not-so-fresh / quality shrimp style nice. Not the all-you-can-taste-is-the-sauce quite “delicious”, however the sauce will truly cover the dangerous flavor of the shrimp and permit solely the most effective traits to shine through. I know, I know, forever|we must always} always use ingredients that ar as recent as attainable. however let’s be honest, typically we tend to simply need to grab some frozen shrimp and obtain dinner on the table with as near zero effort as attainable. This direction continuously comes in handy on a busy weekday and everybody in my family loves it.

Interested in simpler spicy dishes? keep tuned, as a result of additional recipes ar on the way!

Sichuan Spicy Shrimp Stir-Fry

Prep time

10 mins

Cook time

5 mins

Total time

15 mins

 

Author: Maggie Zhu

Recipe type: Main

Cuisine: Chinese

Serves: 4

Ingredients

• 2 cup (300 grams) peeled shrimp
• 1 tablespoon Shaoxing wine (or Japanese sake)
• 1 tablespoon light soy sauce
• 1 tablespoon cornstarch
• 1 teaspoons ginger, minced
• 1 tablespoon peanut oil
• 4 tablespoons Sichuan all-purpose chili garlic sauce
• 1 and 1/3 tablespoon sugar
• (optional) 1/8 teaspoon salt or to taste (*see footnote)

Instructions

1. Combine shrimp, Shaoxing wine, and light soy sauce in a medium sized bowl. Mix well. Add cornstarch and mix by hand, until the shrimp is evenly coated. Marinate for 10 minutes.
    
2. Chop ginger while the shrimp is marinating.
3. Heat a wok over medium high heat until hot. Add oil and swirl the wok to cover the bottom (or add oil into a nonstick skillet and heat until hot). Add ginger and stir a few times until fragrant.
   
4. Add shrimp, spreading them quickly over the bottom of the wok. Let them cook without stirring for 20 to 30 seconds. The shrimp won’t stick to the bottom of the wok this way. Stir and flip the shrimp. Keep cooking until the surface is cooked and turns golden, about 1 minute.
    
5. Add all-purpose chili garlic sauce and sugar. Stir to mix well and until the shrimp is curled, about 1 minute. Turn to lowest heat. Taste the shrimp and adjust flavor by adding salt, if necessary. Stir to mix well and remove from heat.
    
6. Serve warm as a main over steamed rice or cooked noodles.

Notes

I found the finished shrimp to be flavorful enough with the ingredients given (I was using small shrimp). However, you want to add some salt if you use larger shrimp, in order to give the dish a better flavor, especially if you want to serve them over steamed white rice.