Yield: 2

Adapted from: https://www.chinasichuanfood.com/szechuan-shrimp-stir-fry/#wprm-recipe-container-22272

Common Szechuan stir fry usually involves Sichuan peppercorn, dried chili pepper and aromatics. You may find this one looks a similar to Mala chicken. The shrimp of this version is quite tender rather than dry-cooked.

Marinating:

• 8oz 16-20 or 21/25 shrimp
• ½tsp salt
• ¼tsp ground pepper
• 1TBS soy sauce
• 1thumb ginger, shredded
• 1tsp Shaoxing wine
• 2tsp cornstarch

Stir frying:

• 3cloves garlic, chopped
• 1thumb ginger, chopped
• 3scallions, cut into sections
• 3TBS vegetable cooking oil, divided
• ½cup dried chili pepper, pre-soaked
• 1TBS Sichuan peppercorn
• ½TBS Douban Jiang
• 1TBS soy sauce
• ½TBS cooking wine
• 1tsp toasted sesame seeds

Prep chili pepper:

Cut dried chili peppers into small sections and then soak the pepper with clean water for 15 minutes. Then drain and set aside.

Marinate shrimp:

Mix shrimp and marinating seasonings in a medium bowl and set aside for 15 minutes. Then mix in 1 TBS of cornstarch before frying.

Stir fry:

Heat your pan or wok and then add cold oil. Place the shrimp in, let them stay for half a minute and then turn over. Fry until the shrimp changes color. Set it aside.

Add oil and fry peppers until aromatic and dry again.

Then add douban jiang and stir-fry over low heat.

Add garlic, ginger, scallion and Sichuan peppercorn, fry for half a minute.

Return shrimp to the wok. Add soy sauce and Shaoxing wine along the edges of the wok.

Then add green onion sections, toasted sesame seeds and sesame oil.

Mix well and then serve hot.