Shrimp With Hot Sauce, Szechuan Style
๐ค๐ถ๏ธ
Prep Time: 20 minutes
Cook Time: 6 minutes
Total Time: 26 minutes
Servings: 4
Description:
Indulge in the tantalizing flavors of this Szechuan-style shrimp dish, a recipe that offers a delightful fusion of heat and savory goodness. Inspired by Rose Cheng’s original recipe, this dish boasts versatility, allowing you to customize the vegetable medley according to your preferences and pantry staples. Elevate your culinary experience by infusing a touch of hot oil, and feel free to double the sauce for an extra punch of flavor. Whether you’re craving a fiery kick or a milder taste, this recipe promises to satisfy your taste buds with its vibrant array of ingredients.
Ingredients:
- 1 pound fresh shrimp
- 3 cloves garlic
- 8 ounces carrots
- 2 tablespoons soy sauce
- 1 tablespoon sugar
- 6 dashes Worcestershire sauce
- 3 tablespoons rice wine
- 2 teaspoons cornstarch
- 2 tablespoons water
- 2-4 dried peppers (adjust according to spice preference)
- Steamed rice, for serving
Instructions:
| Step | Details |
|---|---|
| 1 | Stir together ingredients for the seasoning sauce in a small bowl and keep near the cooking area. |
| 2 | Stir together the cornstarch and water in a small dish and keep near the cooking area. |
| 3 | Heat a small amount of oil in a wok or large skillet over medium-high heat. |
| 4 | Add the shrimp and stir-fry until they just turn pink and start to curl; remove from pan and set aside. |
| 5 | Add a little oil to the pan (if needed) and heat. |
| 6 | Add dried peppers and garlic to the pan and cook just until you start to smell them; do not allow to burn. |
| 7 | Add the carrots and cook for 1-1 1/2 minutes, maintaining crispness. |
| 8 | Return the shrimp to the pan and toss with the carrots. |
| 9 | Re-stir contents of the seasoning bowl and add to the pan. |
| 10 | Quickly stir all ingredients to combine. |
| 11 | Re-stir the cornstarch and water slurry and add to the pan. |
| 12 | Stir the mixture and cook until the sauce thickens and coats the shrimp. |
| 13 | Remove from heat and serve immediately with steamed rice, if desired. |
Nutritional Information:
- Calories: 282.4 per serving
- Fat: 14.6g
- Saturated Fat: 2g
- Cholesterol: 172.8mg
- Sodium: 1716.4mg
- Carbohydrates: 10.3g
- Fiber: 1g
- Sugar: 5g
- Protein: 26.3g
Keywords:
Vegetable, Chinese, Asian, Spicy, < 30 Mins, Stir Fry
Recipe Notes:
- Customize your vegetable selection based on personal preference and availability. Options such as shiitake mushrooms, scallions, bok choy, and bean sprouts complement this dish beautifully.
- Adjust the quantity of dried peppers to suit your spice tolerance.
- Ensure the shrimp are cooked just until they turn pink and begin to curl to maintain their tenderness.
- Double the sauce quantity for an intensified flavor experience.
- Serve with steamed rice to complete this delectable meal.
Experience the bold flavors of Szechuan cuisine with this easy-to-follow recipe, perfect for busy weeknights or special occasions when you crave a taste of the exotic. Enjoy the aromatic blend of spices and the succulent texture of shrimp, creating a culinary masterpiece that’s sure to become a household favorite.
