Prep 20 mins
Cook 6 mins
I've had this recipe many times, varying the vegetable with my mood and with what I had on hand. A little hot oil added to the dish is also a nice touch. Adapted from a recipe by Rose Cheng. In the posted pic, I was in the mood for even more vegetables, so I doubled the sauce when I added those (very easy to do). In that one, besides the carrots, I also used shiitake mushrooms, scallions, bok choy, and bean sprouts. Use whatever types and amounts of veggies you like, just cook them crisp-tender.
- 1 lb fresh shrimp, shelled and deveined
- 3 tablespoons cooking oil (total amount approximate)
- 8 dried hot red chili peppers
- 2 teaspoons minced garlic
- 1 carrot, sliced thinly
For Seasoning Sauce
- 6 tablespoons soy sauce
- 3 teaspoons sugar
- 2 teaspoons dark sesame oil
- 2 teaspoons Worcestershire sauce
- 1 tablespoon rice wine (or other dry white wine)
- 2 teaspoons cornstarch
- 1⁄4 cup water
- 3 -4 cups hot steamed rice (optional)
- Stir together ingredients for the seasoning sauce in a small bowl and keep near the cooking area.
- Stir together the cornstarch and water in a small dish and keep near the cooking area.
- Heat small amount of oil in wok or large skillet.
- Add shrimp and stir-fry until they just turn pink and start to curl; remove from pan and set aside.
- Add a little oil to pan (if needed) and heat.
- Add dried peppers and garlic to pan and cook just until you start to smell them; do not allow to burn.
- Add the carrots and cook for 1- 1 1/2 minutes.
- Return the shrimp to the pan and toss with the carrots.
- Re-stir contents of seasoning bowl and add to pan.
- Quickly stir all ingredients.
- Re-stir the cornstarch and water slurry and add to the pan.
- Stir mixture and cook until sauce thickens and shrimp are coated with sauce.
- Remove from heat and serve with steamed rice (if desired).
Oh My God this was soooooooooo good!!!! I subbed about 1 Tbsp of crushed red pepper flakes for the peppers, sherry wine for the rice wine, instead of carrots I used a bag of frozen broccoli stir fry veggies and served over angel hair pasta because everytime I've seen Szechuan style anything its always over noodles. WOW. Soooooo good! My 15 month old devoured a whole bowl (I'm not sure how he did this without his nose catching on fire, lol). And DH went back for thirds and was excited to take it for work the next day (did I mentioned I doubled the recipe) This was just so good and I can't wait to make it again!
This dish was fantastic. I made quite a few substitutions based on what we had in the house. I didn't have dried chili peppers, so I used Hot Chili Oil and Chili Powder. I used Mirin instead of rice wine. I left out the carrots and used onions, mushrooms, red bell peppers, and bamboo shoots. I served this dish over Chinese egg noodles. This dish came out great! I will make it again. It was of restaurant quality.