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Spicy Szechuan Shrimp Stir-Fry
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Ingredients
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Step by step
Method
4 steps
- 1
Whisk 2 tablespoons ketchup, 1 tablespoon chili sauce (sambal-style or sweet chili, to taste), 1 tablespoon Shaoxing rice wine or dry cooking sherry, 1 tablespoon soy sauce, ½ teaspoon sugar, ¼ teaspoon salt, ½–1 teaspoon red pepper flakes, and 2 teaspoons cornstarch into a smooth sauce. Set it by the stove — shrimp wait for no one.
- 2
Heat a wok or large skillet over high until hot; swirl in 2–3 tablespoons neutral oil. Stir-fry 2 sliced green onions, 1 tablespoon minced fresh ginger, and 2 minced garlic cloves a few seconds until fragrant — you should smell ginger before anything browns.
- 3
Add 1 lb large shrimp, peeled and deveined, and stir constantly about 2 minutes until they turn pink and curl into loose C shapes. Splash in a spoonful of water if anything sticks.
- 4
Stir the sauce again (cornstarch settles), pour it in, and cook, stirring, until it thickens and coats the shrimp, about 1 minute. Serve immediately with rice or noodles. Stir in extra chile paste at the table if you want more heat. You want plump shrimp in a glossy spicy-sweet sauce — not rubbery shrimp or a thin ketchup puddle.