Ingredients for Shrimp With Hot Sauce Szechuan Style
- Fresh Shrimp
- Cooking Oil
- Dried Hot Red Chili Peppers
- 2 cloves minced garlic
- Carrot
- Soy Sauce
- Sugar
- Dark Sesame Oil
- Worcestershire Sauce
- Rice Wine
- 1 tablespoon cornstarch
- 2 tablespoons water
- Steamed Rice
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How to Make Shrimp With Hot Sauce Szechuan Style
- Whisk together the seasoning sauce ingredients (see below) in a small bowl and set aside.
- In a separate small bowl, whisk together the cornstarch and water to create a slurry. Set aside.
- Heat 1 tablespoon of oil in a wok or large skillet over medium-high heat.
- Add 1 pound of shrimp and stir-fry for 2-3 minutes, until they turn pink and curl.
- Remove shrimp from the pan and set aside.
- Add 1 tablespoon of oil to the pan.
- Add 2-3 dried red chilies (adjust to your spice preference) and 2 cloves minced garlic. Cook for 30 seconds, or until fragrant. Do not burn.
- Add 1 cup chopped carrots and cook for 1-1.5 minutes.
- Return the shrimp to the pan and toss with the carrots.
- Pour the prepared seasoning sauce over the shrimp and vegetables. Stir to combine.
- Add the cornstarch slurry and stir constantly until the sauce thickens (about 1 minute).
- Remove from heat and serve immediately over steamed rice. Garnish with chopped scallions (optional).
Nutrition Information (Approximate per serving)
Sodium
71 g
Sugar
20g
Fat
10g
Carbs
3g
