Sichuan Spicy Shrimp Stir-Fry

• Gluten free

• Seafood

  • 2 cup Shrimp

• Produce

  • 1 tsp Ginger

• Condiments

  • 4 tbsp Sichuan all-purpose chili garlic sauce
  • 1 tbsp Soy sauce, light

• Baking & Spices

  • 1 tbsp Cornstarch
  • 1 1/3 tbsp Sugar

• Oils & Vinegars

  • 1 tbsp Peanut oil

• Beer, Wine & Liquor

  • 1 tbsp Shaoxing wine

Found on omnivorescookbook.com

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)

Directions

• 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.
• Chop ginger while the shrimp is marinating.
• 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.
• 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.
• 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.
• Serve warm as a main over steamed rice or cooked noodles.