Szechwan 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

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!

SZECHUAN SHRIMP RECIPE

Steps:

• Combine shrimp marinade ingredients in a large bowl, add the shrimp, mix well and set aside.
• Prepare hot chili oil by heating the oil in a sauce pan until it just starts to smoke, then pour the hot oil over dry chili flakes in a small glass or metal container. Let cool down then strain into a separate container. The hot chili oil can be prepared hours, even days in advance. If making ahead, let the chili flakes soak in oil for hours before straining - this will give you more flavor and heat.
• Heat one tablespoon of peanut oil in a wok. Add the shrimp with the marinade and stir-fry, stirring frequently, until she shrimp just starts to turn pink, about 2-3 minutes. Do not overcook. Transfer the shrimp into a bowl and set aside.
• In the same wok, heat another tablespoon of peanut oil. Add the ginger, garlic, shallots and one teaspoon (or more, see note) of hot chili oil. Saute for about 30 seconds, then add the broccoli, bell peppers and the stir fry sauce. Stir fry for about 3-5 minutes, until broccoli is cooked. Add the scallions, sesame oil and the shrimp and saute for another minute, mixing all the ingredients well.
• Serve hot, as is or with a bowl of jasmine rice.

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 RECIPE

Steps:

• Place the shrimp in a large bowl and set aside.
• Season the cornstarch with salt and pepper. Pour the cornstarch over the shrimp and toss to coat.
• Heat the oil in a large wok or skillet over medium high heat.
• Shake off the excess cornstarch on the shrimp and add it to the pan in batches being sure not to crowd the pan.
• Cook the shrimp until no longer translucent and has turned pink, approximately 3-4 minutes. Transfer to a platter and repeat with the remaining shrimp.
• Remove the last of the shrimp from the pan and transfer to a platter.
• Add the garlic and ginger to the pan. Cook for 1 minute.
• Stir in the red chili peppers. Cook for an additional 1-2 minutes. Add the szechuan peppercorns and dry chilis, cook until crisp, approximately 1 minute.
• Whisk together the soy sauce, rice wine vinegar, chili garlic sauce, sesame oil and mirin.
• Pour the sauce into the pan and stir, cooking for 30 seconds. Turn off the heat.
• Return the shrimp to the pan and toss to coat.
• Sprinkle the shrimp with the peanuts, scallions and sesame seeds.
• Serve immediately with rice, if desired.

SICHUAN/SZECHUAN SHRIMP

Steps:

• Whisk together the beef stock, ketchup, brown sugar, soy sauce, vinegar, sriracha, cornstarch, salt, pepper, lime juice, sesame oil, garlic and ginger; mix well, ensuring the corn starch is completely dissolved and then set aside.
• Heat a wok or large frying pan over high heat and add the olive oil, when it's hot (it will ripple) add the shrimp; season with salt and pepper.
• Saute the shrimp until they start to turn pink and then pour the beef stock mixture into the pan. Let the mixture come to a boil and when the sauce starts to thicken drop the heat to low until the shrimp are completely cooked.
• Serve over rice and garnish with the green onions.

SZECHUAN SHRIMP RECIPE-PEN PEN SHRIMP

Steps:

• Clean the shrimp and drain. Then marinate with 1 tablespoon of cooking wine and several ginger shreds for around 10 minutes.
• Bring some water in a large pot with several drops of cooking oil and 1 teaspoon salt. Cook side ingredients until soft. You can use other side vegetables too. Transfer out and place on the bottom of your serving bowl.
• Heat up around 3 tablespoons of cooking oil until really hot. Place drained shrimp in to fry for around 40 seconds to 1 minute until the shrimp is almost cooked (the shell begins to change color). Transfer the shrimp out and remain the oil in wok.
• Add garlic, ginger, green onion, Sichuan peppercorn to stir fry until aroma. Then add doubanjiang to fry for the red oil. Add warm water, salt and light soy sauce by order. Simmer the sauce for 5 minutes.
• Return shrimp in to cook for another 1 minute. Transfer all the content to the serving bowl. Garnish roasted sesame seeds.
• Heat up around 1 tablespoon of oil in wok and then pour the hot oil the surface of the serving bowl.
• Decorate with coriander and serve directly.

SZECHWAN GARLIC SHRIMP

Steps:

• Heat oil in a large wok or skillet set over medium-high heat. Add shrimp and cook, turning, for 1 to 2 minutes or until pink and starting to brown. Transfer to a plate.
• Add onion, carrot and green pepper. Cook, over medium heat, for 5 minutes or until softened. Add VH® Sweet & Spicy Szechuan Stir-Fry Sauce; bring to a boil. Reduce heat to medium-low; add shrimp and water chestnuts to wok.
• Simmer for 2 minutes or until shrimp is cooked through. Serve over cooked noodles and sprinkle with green onion.

SZECHUAN CHILI SHRIMP

Steps:

• Prepare Shrimp: Dredge the shrimp thoroughly through the flour and shake off any excess flour.
• Toast Peppercorns: Toast the Szechuan peppercorns in a skillet or frying pan over medium heat, until fragrant, for 2 to 3 minutes. Transfer the peppercorns to a mortar and pestle and grind to a fine powder. Set aside.
• Make Sauce: In a small bowl combine the sauce ingredients together.
• Cook Shrimp: In a large skillet heat the ¼ cup of vegetable oil over medium-high heat. Add the shrimp and cook on both sides for about 2 to 3 minutes per side or until golden. Transfer to a paper towel lined plate to drain.
• Finish: Discard the oil from the skillet and clean it. Add remaining 2 tbsp of vegetable oil to the skillet and heat over medium-high heat. Add the ginger, chillies and the white part of the green onion. Cook for about 1 minute. Add the shrimp to the skillet, sprinkle with ground peppercorns and toss well. Drizzle the stir-fry sauce over the shrimp and toss well until combined.
• Serve: Garnish with the green part of the green onions and serve with rice.

SZECHUAN SHRIMP

Steps:

• Using a strainer or colander, rinse the rice under cold, running water, then drain and transfer to a small saucepan. Add broth and bring the mixture to a boil over high heat.
• Once the liquid comes to a boil, stir the mixture, cover the saucepan, and reduce the heat to low. Cook the rice until the liquid is fully absorbed, 15-18 minutes. Once done, remove the rice from the heat and let it stand, still covered, for 5 minutes.
• Add ginger, water, ketchup, soy sauce, cornstarch, honey, and crushed red pepper to a bowl. Whisk to combine and set aside.
• Preheat a large skillet over medium heat. Once the skillet is hot, add oil and swirl to coat the bottom.
• Add garlic and white parts of green onions; cook until fragrant, 15-30 seconds.
• Add broccoli, bell pepper, and snap peas. Cook, stirring occasionally, until tender-crisp, 4-5 minutes.
• Add shrimp and sauce. Cook for 2-3 minutes, until shrimp are opaque and the sauce thickens.
• Divide rice between bowls. Top with shrimp and vegetables.

SZECHWAN SHRIMP RECIPE

Steps:

• In a medium bowl, stir together water, ketchup, soy sauce, cornstarch, honey, crushed red pepper, and ground ginger. Set it aside.
• In a large skillet heat oil on medium-high heat.
• Stir in green onions and garlic and cook 1 minute.
• Stir in shrimp and stir so it is covered in the oil.
• Stir in sauce the cook and stir until sauce is bubbly and thickened.

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 STIR-FRY

Steps:

• Defrost shrimp, if needed.
• Heat vegetable oil in a skillet.
• Cook onions about halfway through.
• While onions cook, crush ramen noodles into small pieces or large crumbs.
• Add stir-fry sauce, shrimp, pineapple chunks (with juice) ramen noodles, bell pepper, mushrooms, and lemon juice.
• Stir-fry for a couple minutes, then serve warm or cold.

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.

SZECHUAN SHRIMP RECIPE

Steps:

• Add the shrimp to a large bowl. Add soy sauce, salt and pepper and toss to coat. Marinate for 10 minutes.

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 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.

SZECHUAN SHRIMP STIR FRY

Steps:

• Cut dried chili peppers into small sections and then soak the pepper with clean water for 15 minutes. Then drain and set aside.
• Use fresh shrimps, add seasonings, mix well and then set aside for 15 minutes. Then add 1 tablespoon of cornstarch before frying.
• Heat your pan or wok firstly and then add cold oil. Place the shrimps in, let them stay for half minutes and then turn over. Fry until the shrimp changes color. Transfer out.
• Add oil again and fry peppers until aromatic and dry again. Then place doubanjiang and fry over small fire. Place garlic, ginger, scallion and Sichuan peppercorn, fry for half minute.
• Return shrimps in. Add light soy sauce and cooking wine along the edges of the wok. Then add green onion sections, toasted sesame seeds and sesame oil. Mix well and then serve hot.

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.