Szechuan Shrimp Food

SZECHUAN SHRIMP

Steps:

• Mix ketchup, chili sauce rice wine, soy sauce, sugar, salt, pepper flakes, and corn starch in small bowl to make sauce.
• Pour oil in seasoned wok before heating and wipe around.
• Heat wok and add scallions ginger and garlic.
• Stir-fry for a few seconds, then add shrimp.
• Stir constantly for about 2 minutes, adding small amounts of water if food starts to stick; cook until shrimp turns pink.
• Stir sauce again, then add to wok, stirring constantly until mixture thickens.
• Serve with steamed rice.

SZECHUAN SHRIMP, A CLASSIC CHINESE RESTAURANT DISH

Steps:

• Mix the shrimp together with 1 teaspoon of oil and ½ teaspoon of cornstarch until the shrimp are evenly coated. Set aside.
• With the burner on low, heat the remaining 2 tablespoons of vegetable oil in your wok. Add the ginger and fry for 30 seconds. Next, add the douban jiang or the hot chili oil (with chili flakes), the garlic, and the shallots, and continue to stir fry for another 2 minutes.
• Next, stir in the ketchup and hoisin sauce, and turn the heat up from low to medium. Let the ketchup and hoisin sauce fry for 1 to 2 minutes to bring out a rich color and flavor. Turn the heat down if it looks like the sauce may burn.
• Next, add the Shaoxing wine, water chestnuts (if using), and the red bell pepper. Stir-fry for another 2 minutes. Add the chicken stock, and let the mixture come to a boil; then immediately turn the heat down to let the mixture simmer.
• Add the rice vinegar, sesame oil, salt, sugar and white pepper, and continue to simmer the sauce for another 3 minutes. When 3 minutes have elapsed, turn the heat up slightly and stir in the shrimp.
• Once the shrimp and sauce mixture returns to a steady simmer, stir in the cornstarch slurry until the sauce has thickened. At this point, the shrimp should be opaque and cooked through. Stir in the scallions. Serve with steamed rice!

SZECHUAN SHRIMP

Steps:

• Combine soy sauce, sherry, sugar, ginger, and red pepper in a small cup.
• Heat the oil in a wok or large skillet.
• Stir-fry the shrimp until pink and firm, about 2 minutes.
• Remove shrimp with a slotted spoon to a heated bowl.
• Add garlic to the skillet and stir-fry 1 minute.
• Add soy sauce mixture and cook stirring constantly, until bubbly.
• Return shrimp to skillet and heat for about 1 minute.
• Great served with fried rice or white. Enjoy!

SZECHWAN SHRIMP

Steps:

• In a bowl, stir together water, ketchup, soy sauce, cornstarch, honey, crushed red pepper, and ground ginger. Set aside.
• Heat oil in a large skillet over medium-high heat. Stir in green onions and garlic; cook 30 seconds. Stir in shrimp, and toss to coat with oil. Stir in sauce. Cook and stir until sauce is bubbly and thickened.

SZECHUAN SHRIMP WITH CHILI SAUCE

Steps:

• Peel, devein and butterfly the shrimp. Sprinkle with 1 teaspoon of the salt and allow to stand for 1/2 hour. During this time, prepare the sauce: mix together the hoisin sauce, the chili sauce, the Shao Hsing, the soy sauce, the fish sauce, the chili paste with garlic, the sesame oil, the peanut oil, the chili oil, the sugar and the MSG.
• In a wok, bring 4 cups of peanut oil to 375 degrees.
• When the shrimp are ready to cook, thoroughly wash off the salt with cold water. Add another teaspoon of salt to the shrimp, mix, let stand 30 seconds, and wash off the salt. Repeat this procedure twice more. The final time, drain well but do not dry--let some water cling to the shrimp. Immerse half of the shrimp in the hot oil and cook until just past translucent (20 seconds or so). Remove. Add the other half of the shrimp. The oil will not be as hot so this portion of shrimp may need 30 seconds to finish cooking. Remove.
• Drain all of the oil but 2 tablespoons from the wok. Over very high heat, stir-fry the ginger, the scallions, the garlic, and the dried chilies for one minute. Add the reserved shrimp. Toss. Add the prepared sauce. Stir to coat shrimp and serve.

SZECHWAN SHRIMP (CHILI SHRIMP)

Steps:

• In wok or skillet over medium-high heat, heat oil until hot. Saute Shrimp, garlic, ginger, scallions and chile. Cook a few minutes.
• Add sherry, ketchup, chili sauce, and cornstarch mixture and continue to cook, stirring constantly, until shrimp are done. Serve with rice.
• Sometimes I dust the shrimp with flour before putting them in the oil, to make it like Chen's on iron chef! Enjoy!

SZECHUAN SHRIMP WITH PEPPERS

Steps:

• Combine first 5 ingredients in large bowl; toss to coat. Cover; let stand 30 minutes.
• Combine broth and cornstarch in small bowl; stir to dissolve cornstarch. Combine soy sauce, chili-garlic sauce and sugar in another small bowl.
• Heat oil in wok or heavy large skillet over medium-high heat. Add bell pepper and stir-fry until slightly softened, about 4 minutes. Add shrimp mixture; stir-fry 2 minutes. Add onions; stir-fry until shrimp are pink, 30 seconds. Mix in soy sauce mixture. Add cornstarch mixture. Cook until thickened, about 1 minute. Transfer to bowl; serve with rice.

SPICY SZECHUAN SHRIMP

Steps:

• Peel and devein shrimp and combine with cornstarch.
• In food processor chop garlic and ginger.
• Cut green onions into 1 inch lengths, add to food processor and pulse 4-6 times until finely chopped and mixed. Stir in red pepper flakes. Reserve.
• In a separate bowl, stir together rice wine, soy sauce, sugar, salt, ketchup, chili paste and sesame oil. Reserve.
• Julienne the bamboo shoots and add to a new bowl with the peas. Yes, this recipe requires some prep time, but well worth it!
• Heat a wok or large deep skillet. Add oil and heat to frying temperature, around 400 F if you have an oil themometer, which I don't.
• Add shrimp and stir gently 2-3 minutes until almost cooked through. Remove the shrimp to a separate bowl and discard all but 2 Tbsp of the oil.
• Add garlic/ginger/green onion mixture and stir fry 30 seconds until fragrant. Add bamboo shoots and peas and stir to coat.
• Add sauce mix and bring to a boil, then add the shrimp and heat through.
• Serve over rice and enjoy.

SZECHUAN SHRIMP

Steps:

• Thaw shrimp, if frozen.
• Peel and devein shrimp.
• Rinse shrimp; pat dry with paper towels.
• For sauce, in a small bowl combine the 4 teaspoons soy sauce, the ginger, dry sherry or water, Oriental chili sauce, the 1 teaspoon cornstarch, the sesame oil, and the 1/8 teaspoon kosher salt; set aside.
• Place shrimp in a medium bowl; sprinkle lightly with additional kosher salt and black pepper.
• Stir in the 1 1/2 teaspoons soy sauce and the 1/2 teaspoon cornstarch; set aside.
• In a wok or 12 inch skillet heat 2 teaspoons of the oil over medium-high heat. Add garlic; stir fry for 30 seconds.
• Add mushrooms; stir-fry for 3 minutes.
• Add bell pepper; stir-fry for 1 minute.
• Add pea pods; stir-fry for 2 minutes.
• Remove vegetables from wok.
• Add remaining 2 teaspoons oil to wok or skillet.
• Add shrimp mixture; stir-fry for 2 to 3 minutes or until shrimp turn opaque.
• Stir sauce; add to wok.
• Cook and stir until boiling; cook and stir for 2 minutes more.
• Add mushroom mixture and Chinese cabbage; toss to coat.
• To serve, sprinkle with peanuts and green onions.