Sichuan Shrimp With Chili Sauce

This recipe is so delicious with a little kick! The fresher the shrimp the better. Enjoy!

• Ready In: 30 mins
• Serves: 4

Ingredients

• 1  lb large shrimp, not more than 24 to a pound
• 2  teaspoons soy sauce
• 2  teaspoons  shaoxing cooking wine (or rice wine)
• 1  tablespoon  mashed and finely minced garlic
• 1  tablespoon  mashed and finely minced ginger
• 1⁄2  of a green onion, thinly sliced
• 3 -6  hot red chili peppers
• 1  teaspoon  hot chili paste (optional)

• Sauce

• 5  tablespoons ketchup
• 1  tablespoon sugar
• 1⁄2 tablespoon salt
• 1  tablespoon  shaoxing cooking wine

• Vegetables

• 10  spears asparagus, cut off whole tips, 1-inch steep diagonal cut
• 1  stalk celery, cut in thin diagonal slices
• 1  good size bamboo shoot, cut in long thin slices
• 6  tablespoons  oil
• 1  dash  toasted sesame oil

Directions

1. Boil a quart of water in your wok.
2. Immerse all the veggies and boil rapidly until they each peak color brightness.
3. Immediately strain out into a bowl and set aside. Or you can do them in your microwave.
4. Put 5 tablespoons of oil into wok. Get it smoking hot and stir the shrimp until it is pink and done. This shouldn't take more than a couple of minutes - it all depends on the horsepower of your stove.
5. Put onto plate and discard all excess oil and quickly clean the wok.
6. Heat 1 tablespoon of oil in wok . Get it smoking hot and toss in the hot peppers. Cook them for a minute, at most, until you are getting good whiffs of cooking chili.
7. Add the other seasonings and stir for 15-20 seconds.
8. Add the sauce and stir to mix. Add back in the shrimp and veggies. Stir until you are sure it is all reheated.
9. Give a quick dash of toasted sesame oil, then a quick stir.
10. Pour onto a nice plate of white rice.