Sichuan Shrimp With Chili Sauce Recipe

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Type: Sichuan Shrimp With Chili Sauce Free Cooking Recipe – Chinese Foods

Not bad!

Ingredients / Directions
1 lb large shrimp – not more than 24 to a pound
2 teaspoon. soy sauce
2 teaspoon. Shaoxing Cooking Wine — ordinary rice wine is okay
but not as good
1 Tbsp. mashed and finely minced garlic
1 Tbsp. mashed and finely minced ginger
1/2 of a green onion
thinly sliced
3-6 Red Hot Chili Peppers — genuine Tabasco peppers work really great.
1 teaspoon. hot chili paste (optional)
5 Tbsp ketchup
1 Tbsp sugar
1/2 Tbsp salt
1 Tbsp Shaoxing Cooking Wine
Vegetables: Not essential
but a very worthwhile addition:
10 spears of asparagus
cut off whole tips
1-inch steep diagonal cut for the stems
1 stalk of celery – cut in thin diagonal slices
1 good size bamboo shoot – cut in long thin slices to compliment the other vegetables
6 Tbsp oil
Dash of Toasted Sesame Oil
Boil a quart of water in your wok. Immerse all the veggies and boil rapidly until they reach peak color brightness. Immediately strain out into a bowl and set aside. Or you can do them in your microwave.
Put 5 tablespoons of oil into wok. Get it smoking hot and stir the shrimp until it is pink and done. This shouldn”t take more than a couple of minutes – it all depends on the horsepower of your stove. Put onto plate and discard all excess oil and quickly clean the wok.
Heat 1 tablespoon of oil in wok . Get it smoking hot and toss in the hot peppers. Cook them for a minute
at most
until you are getting good whiffs of cooking chili. Add the other seasonings and stir for 15-20 seconds.
Add the sauce and stir to mix. Add back in the shrimp and veggies. Stir until you are sure it is all reheated. Give a quick dash of toasted sesame oil
then a quick stir.
Pour it out onto a nice
light colored or glossy black platter
so you can admire the colors.

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