Sichuan Shrimp With Chili Sauce Recipe

Name: Sichuan Shrimp With Chili Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 lb large shrimp, not more than 24 to a pound; 2 teaspoons soy sauce; 2 teaspoons shaoxing cooking wine (or rice wine); 1 tablespoon mashed and finely minced garlic; 1 tablespoon mashed and finely minced ginger; 12 of a green onion, thinly sliced; 3 -6 hot red chili peppers; 1 teaspoon hot chili paste (optional); 5 tablespoons ketchup; 1 tablespoon sugar; ½ tablespoon salt; 1 tablespoon shaoxing cooking wine; 10 spears asparagus, cut off whole tips, 1-inch steep diagonal cut; 1 stalk celery, cut in thin diagonal slices; 1 good size bamboo shoot, cut in long thin slices; 6 tablespoons oil; 1 dash toasted sesame oil

Servings: persons

1 lb large shrimp, not more than 24 to a pound
2 teaspoons soy sauce
2 teaspoons shaoxing cooking wine (or rice wine)
1 tablespoon mashed and finely minced garlic
1 tablespoon mashed and finely minced ginger
12 of a green onion, thinly sliced
3 -6 hot red chili peppers
1 teaspoon hot chili paste (optional)
5 tablespoons ketchup
1 tablespoon sugar
½ tablespoon salt
1 tablespoon shaoxing cooking wine
10 spears asparagus, cut off whole tips, 1-inch steep diagonal cut
1 stalk celery, cut in thin diagonal slices
1 good size bamboo shoot, cut in long thin slices
6 tablespoons oil
1 dash toasted sesame oil

1
Boil a quart of water in your wok.
2
Immerse all the veggies and boil rapidly until they each peak color brightness.
3
Immediately strain out into a bowl and set aside.
4
Or you can do them in your microwave.
5
Put 5 tablespoons of oil into wok.
6
Get it smoking hot and stir the shrimp until it is pink and done.
7
This shouldn't take more than a couple of minutes - it all depends on the horsepower of your stove.
8
Put onto plate and discard all excess oil and quickly clean the wok.
9
Heat 1 tablespoon of oil in wok .
10
Get it smoking hot and toss in the hot peppers.
11
Cook them for a minute, at most, until you are getting good whiffs of cooking chili.
12
Add the other seasonings and stir for 15-20 seconds.
13
Add the sauce and stir to mix.
14
Add back in the shrimp and veggies.
15
Stir until you are sure it is all reheated.
16
Give a quick dash of toasted sesame oil, then a quick stir.
17
Pour onto a nice plate of white rice.

773

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 1 lb large shrimp, not more than 24 to a pound, 2 teaspoons soy sauce, 2 teaspoons shaoxing cooking wine (or rice wine), 1 tablespoon mashed and finely minced garlic, and more.

Yes, Sichuan Shrimp With Chili Sauce falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Sichuan Shrimp With Chili Sauce

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions