Description
This Mouthwatering Sichuan Shrimp Stir Fry is a vibrant and flavorful dish combining tender shrimp with the bold, numbing heat of Sichuan peppercorns and spicy doubanjiang. Ready in just 30 minutes, this quick stir-fry brings authentic Chinese flavors to your table with a delicious blend of garlic, ginger, chili peppers, and crunchy roasted peanuts.
Ingredients
Scale
Shrimp Marinade
- 1 pound Shrimp, peeled and deveined
- 2 tablespoons Light Soy Sauce (or low-sodium soy sauce)
- 2 tablespoons Shaoxing Wine (or dry sherry)
- 2 tablespoons Cornstarch
Stir Fry
- 1 tablespoon Vegetable Oil (canola or sunflower recommended)
- 3 cloves Garlic, minced
- 1 inch Ginger, minced
- 3 stalks Green Onion (whites for cooking, greens for garnish)
- 5 pieces Dried Chinese Chili Peppers (seeds removed for milder spice if preferred)
- 1 teaspoon Sichuan Peppercorns
- 2 tablespoons Doubanjiang (spicy broad bean paste)
- 1/2 cup Roasted Peanuts (or cashews as alternative)
Instructions
- Marinate the Shrimp: Pat the shrimp dry with a paper towel. In a bowl, combine the shrimp with light soy sauce, Shaoxing wine, and cornstarch. Mix well and allow to marinate for 15 minutes to infuse flavors and create a crispy coating when cooked.
- Prepare the Dried Chilies: While the shrimp marinates, cut the dried Chinese chili peppers, removing the seeds if you want a less spicy dish. Set them aside for later use.
- Cook the Shrimp: Heat the vegetable oil in a skillet over medium-high heat. Once hot, add the marinated shrimp gently into the pan. Fry the shrimp for 1-2 minutes on each side until they turn golden brown and slightly crispy. Remove the shrimp from the skillet and set aside.
- Sauté Aromatics: Reduce the heat slightly. In the same skillet, add the minced garlic, ginger, and the white parts of the green onion. Sauté for about 30 seconds, stirring constantly until fragrant but not burnt.
- Add Flavorings: Stir in the doubanjiang (spicy broad bean paste), dried chili peppers, Sichuan peppercorns, and roasted peanuts. Cook everything together for about 1 minute to release the aromas and blend the flavors.
- Combine and Garnish: Return the cooked shrimp to the skillet and toss everything until the shrimp are well coated with the flavorful sauce. Transfer the stir fry to a serving plate and garnish with the green parts of the green onion. Serve immediately.
Notes
- For less heat, remove seeds from dried chilies before cooking.
- Use low-sodium soy sauce to reduce salt content if preferred.
- The Shaoxing wine can be substituted with dry sherry if unavailable.
- You can substitute roasted peanuts with cashews if there is a peanut allergy concern.
- Serve this dish with steamed rice or noodles for a complete meal.
- Ensure not to overcook the shrimp to keep them tender and juicy.
