Shrimp With Hot Sauce, Szechuan Style

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.

• Ready In: 26 mins
• Serves: 4

Ingredients

• 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)

Directions

1. Stir together ingredients for the seasoning sauce in a small bowl and keep near the cooking area.
2. Stir together the cornstarch and water in a small dish and keep near the cooking area.
3. Heat small amount of oil in wok or large skillet.
4. Add shrimp and stir-fry until they just turn pink and start to curl; remove from pan and set aside.
5. Add a little oil to pan (if needed) and heat.
6. Add dried peppers and garlic to pan and cook just until you start to smell them; do not allow to burn.
7. Add the carrots and cook for 1- 1 1/2 minutes.
8. Return the shrimp to the pan and toss with the carrots.
9. Re-stir contents of seasoning bowl and add to pan.
10. Quickly stir all ingredients.
11. Re-stir the cornstarch and water slurry and add to the pan.
12. Stir mixture and cook until sauce thickens and shrimp are coated with sauce.
13. Remove from heat and serve with steamed rice (if desired).