Spicy Sichuan-Style Shrimp

The prep for this dish is quick if you use a mandoline.
Yield 2 servings

1 1/2 tablespoons peanut oil
4 teaspoons finely chopped fresh ginger
2 tablespoons coarsely chopped garlic
3 tablespoons finely chopped scallions
1/2 large onion, thinly sliced
1 carrot, julienned into 1/8 inch strips
1 stalk celery, thinly sliced
1/2 red bell pepper, thinly sliced
1 zucchini, julienned into 1/4 inch strips
1/2 pound raw shrimp, shelled and deveined

2 tablespoons ketchup
1 tablespoon black bean paste
4 teaspoons rice vinegar
1/2 teaspoon soy sauce
1 teaspoon freshly ground black pepper
1 tablespoon sesame oil
3 tablespoons of chopped cilantro

1 Heat a wok over high heat. Add the oil, and when it is very hot and slightly smoking, add the ginger, garlic, scallions, and rest of vegetables.
2 Stir-fry for 3-5 minutes, until carrots are crisp-tender. Add the shrimp and stir-fry for about 1 minute.
3 Add the sauce ingredients and continue to stir-fry for another 2-3 minutes over high heat. Serve at once.

notes Knives
Cutting Board
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