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Sichuan Spicy Shrimp Stir-Fry

5 from 1 vote
These hot shrimp are so appetizing, scrumptious, and flavorful, that you can hardly imagine they require only 15 minutes to get ready, including marinating time!
Prep Time: 10 minutes
Cook Time: 5 minutes
Total Time: 15 minutes
Course: Main
Cuisine: Chinese
Servings: 4
Author: Maggie Zhu

Ingredients

  • 2 cup (300 grams) shrimp , peeled
  • 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
  • 1/8 teaspoon salt or to taste (*see footnote) (Optional)

Instructions

  • 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.
    Sichuan Spicy Shrimp Stir-Fry Cooking Process | omnivorescookbook.com
  • Sichuan Spicy Shrimp Stir-Fry Cooking Process | omnivorescookbook.com
  • 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.
    Sichuan Spicy Shrimp Stir-Fry Cooking Process | omnivorescookbook.com
  • 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.
    Sichuan Spicy Shrimp Stir-Fry Cooking Process | omnivorescookbook.com
  • Sichuan Spicy Shrimp Stir-Fry Cooking Process | omnivorescookbook.com
  • 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.
    Sichuan Spicy Shrimp Stir-Fry Cooking Process | omnivorescookbook.com
  • Sichuan Spicy Shrimp Stir-Fry Cooking Process | omnivorescookbook.com
  • Serve warm as a main over steamed rice or cooked noodles.

Notes

  1. I found the finished shrimp to be flavorful enough with the ingredients given (I was using small shrimp). However, you might want to add some salt if you use larger shrimp, in order to give the dish a better flavor, especially if you want to serve them over steamed white rice.

Nutrition

Serving: 107g, Calories: 214kcal, Carbohydrates: 11.5g, Protein: 18g, Fat: 10.4g, Saturated Fat: 1.9g, Cholesterol: 158mg, Sodium: 475mg, Potassium: 196mg, Fiber: 1.1g, Sugar: 5.5g, Vitamin A: 650IU, Vitamin C: 2.5mg, Calcium: 80mg, Iron: 0.7mg