Ingredients
-
1
-
1
-
1
-
1
-
1
-
1
-
1/2
-
1/4
-
1
-
2
-
-
-
-
-
Directions
Szechuan Shrimp,A delicious spicy stir-fry. If you like it hotter, stir in some sambal oelek (chile paste) to your dish at the end. Goes great with rice or noodles.,Not very “saucy”, simply coats the shrimp. And not SPICY at all, like normal Szechuan from a Chinese restaurant. Need to either add a chili pepper (Thai?) or bump up the pepper flakes. Comes together very fast though.,Okay, but not great. I doubled the catsup, though. Maybe my fault. One star. Sorry.
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Steps
|
1
Done
|
Mix Ketchup, Chili Sauce Rice Wine, Soy Sauce, Sugar, Salt, Pepper Flakes, and Corn Starch in Small Bowl to Make Sauce. |
|
2
Done
|
Pour Oil in Seasoned Wok Before Heating and Wipe Around. |
|
3
Done
|
Heat Wok and Add Scallions Ginger and Garlic. |
|
4
Done
|
Stir-Fry For a Few Seconds, Then Add Shrimp. |
|
5
Done
|
Stir Constantly For About 2 Minutes, Adding Small Amounts of Water If Food Starts to Stick; Cook Until Shrimp Turns Pink. |
|
6
Done
|
Stir Sauce Again, Then Add to Wok, Stirring Constantly Until Mixture Thickens. |
|
7
Done
|
Serve With Steamed Rice. |
