{"id":55223,"date":"2025-04-24T17:56:24","date_gmt":"2025-04-24T17:56:24","guid":{"rendered":"https:\/\/nowellfamily.org\/cookbook\/?p=55223"},"modified":"2025-04-24T17:56:24","modified_gmt":"2025-04-24T17:56:24","slug":"szechuan-shrimp","status":"publish","type":"post","link":"https:\/\/nowellfamily.org\/cookbook\/2025\/04\/24\/szechuan-shrimp\/","title":{"rendered":"Szechuan Shrimp"},"content":{"rendered":"<h4 style=\"text-align: center;\">Yield: 2<\/h4>\n<h6 style=\"text-align: center;\">Adapted from: https:\/\/www.chinasichuanfood.com\/szechuan-shrimp-stir-fry\/#wprm-recipe-container-22272<\/h6>\n<p>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.<\/p>\n<p><br \/><strong>Marinating:<\/strong><\/p>\n<ul>\n<li><span class=\"quantity\">8<\/span><span class=\"ingredient-name\">oz 16-20 or 21\/25 shrimp<\/span><\/li>\n<li><span class=\"quantity\">\u00bd<\/span><span class=\"ingredient-name\">tsp salt<\/span><\/li>\n<li><span class=\"quantity\">\u00bc<\/span><span class=\"ingredient-name\">tsp ground pepper<\/span><\/li>\n<li><span class=\"quantity\">1<\/span><span class=\"ingredient-name\">TBS soy sauce<\/span><\/li>\n<li><span class=\"quantity\">1<\/span><span class=\"ingredient-name\">thumb ginger, shredded<\/span><\/li>\n<li><span class=\"quantity\">1<\/span><span class=\"ingredient-name\">tsp Shaoxing wine<\/span><\/li>\n<li><span class=\"quantity\">2<\/span><span class=\"ingredient-name\">tsp cornstarch <\/span><\/li>\n<\/ul>\n<p><strong>Stir frying:<\/strong><\/p>\n<ul>\n<li><span class=\"quantity\">3<\/span><span class=\"ingredient-name\">cloves garlic, chopped<\/span><\/li>\n<li><span class=\"quantity\">1<\/span><span class=\"ingredient-name\">thumb ginger, chopped<\/span><\/li>\n<li><span class=\"quantity\">3<\/span><span class=\"ingredient-name\">scallions, cut into sections<\/span><\/li>\n<li><span class=\"quantity\">3<\/span><span class=\"ingredient-name\">TBS vegetable cooking oil, divided<\/span><\/li>\n<li><span class=\"quantity\">\u00bd<\/span><span class=\"ingredient-name\">cup dried <span style=\"color: #ff0000;\"><strong>chili pepper<\/strong><\/span>, pre-soaked<\/span><\/li>\n<li><span class=\"quantity\">1<\/span><span class=\"ingredient-name\">TBS Sichuan peppercorn<\/span><\/li>\n<li><span class=\"quantity\">\u00bd<\/span><span class=\"ingredient-name\">TBS <span style=\"color: #ff0000;\"><strong>Douban Jiang<\/strong><\/span><\/span><\/li>\n<li><span class=\"quantity\">1<\/span><span class=\"ingredient-name\">TBS soy sauce<\/span><\/li>\n<li><span class=\"quantity\">\u00bd<\/span><span class=\"ingredient-name\">TBS cooking wine<\/span><\/li>\n<li><span class=\"quantity\">1<\/span><span class=\"ingredient-name\">tsp toasted sesame seeds<\/span><\/li>\n<\/ul>\n<p><strong>Prep chili pepper: <\/strong><\/p>\n<p>Cut dried <span style=\"color: #ff0000;\"><strong>chili peppers<\/strong><\/span> into small sections and then soak the <span style=\"color: #ff0000;\"><strong>pepper<\/strong><\/span> with clean water for 15 minutes. Then drain and set aside.<\/p>\n<p><strong>Marinate shrimp: <\/strong><\/p>\n<p>Mix <strong>shrimp<\/strong> and marinating <strong>seasonings<\/strong> in a medium bowl and set aside for 15 minutes. Then mix in 1 TBS of <strong>cornstarch<\/strong> before frying.<\/p>\n<p><strong>Stir fry: <\/strong><\/p>\n<p>Heat your pan or wok and then add cold <strong>oil.<\/strong> Place the <strong>shrimp<\/strong> in, let them stay for half a minute and then turn over. Fry until the <strong>shrimp<\/strong> changes color. Set it aside.<\/p>\n<p>Add <strong>oil<\/strong> and fry <span style=\"color: #ff0000;\"><strong>peppers<\/strong><\/span> until aromatic and dry again.<\/p>\n<p>Then add <span style=\"color: #ff0000;\"><strong>douban jiang<\/strong><\/span> and stir-fry over low heat.<\/p>\n<p>Add <strong>garlic, ginger, scallion<\/strong> and <strong>Sichuan peppercorn<\/strong>, fry for half a minute.<\/p>\n<p>Return <strong>shrimp<\/strong> to the wok. Add <strong>soy sauce<\/strong> and <strong>Shaoxing wine<\/strong> along the edges of the wok.<\/p>\n<p>Then add <strong>green onion<\/strong> sections, <strong>toasted sesame seeds<\/strong> and <strong>sesame oil<\/strong>.<\/p>\n<p>Mix well and then serve hot.<\/p>\n\n\n<p><\/p>\n","protected":false},"excerpt":{"rendered":"<p>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 \u00bdtsp salt \u00bctsp 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 \u00bdcup&#8230;<\/p>\n<p class=\"read-more\"><a class=\"btn btn-default\" href=\"https:\/\/nowellfamily.org\/cookbook\/2025\/04\/24\/szechuan-shrimp\/\"> Read More<span class=\"screen-reader-text\">  Read More<\/span><\/a><\/p>\n","protected":false},"author":1,"featured_media":55224,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"footnotes":""},"categories":[3,18],"tags":[],"class_list":["post-55223","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-asian","category-seafood"],"jetpack_featured_media_url":"https:\/\/i0.wp.com\/nowellfamily.org\/cookbook\/wp-content\/uploads\/sites\/4\/2025\/04\/SzechuanShrimp.jpg?fit=624%2C449&ssl=1","_links":{"self":[{"href":"https:\/\/nowellfamily.org\/cookbook\/wp-json\/wp\/v2\/posts\/55223","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/nowellfamily.org\/cookbook\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/nowellfamily.org\/cookbook\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/nowellfamily.org\/cookbook\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/nowellfamily.org\/cookbook\/wp-json\/wp\/v2\/comments?post=55223"}],"version-history":[{"count":1,"href":"https:\/\/nowellfamily.org\/cookbook\/wp-json\/wp\/v2\/posts\/55223\/revisions"}],"predecessor-version":[{"id":55225,"href":"https:\/\/nowellfamily.org\/cookbook\/wp-json\/wp\/v2\/posts\/55223\/revisions\/55225"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/nowellfamily.org\/cookbook\/wp-json\/wp\/v2\/media\/55224"}],"wp:attachment":[{"href":"https:\/\/nowellfamily.org\/cookbook\/wp-json\/wp\/v2\/media?parent=55223"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/nowellfamily.org\/cookbook\/wp-json\/wp\/v2\/categories?post=55223"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/nowellfamily.org\/cookbook\/wp-json\/wp\/v2\/tags?post=55223"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}