Sichuan-Style Stir-Fried Shrimp recipe - ingredients, nutrition and when to eat it
This dish combines plump shrimp and crisp vegetables stir-fried with doubanjiang and Sichuan peppercorns for a spicy, tingling flavor.
This dish combines plump shrimp and crisp vegetables stir-fried with doubanjiang and Sichuan peppercorns for a spicy, tingling flavor. It makes a satisfying lunch or dinner with rice and is easy to prepare when you’re craving something hot and spicy.
Chinese · 20 minutes to cook
Tips: Pat the shrimp completely dry before stir-frying to keep excess water from collecting in the pan.
Tips: Sichuan peppercorns can turn bitter if cooked too long, so stir-fry them for about 30 seconds.
Tips: Add the bok choy at the end to preserve the crisp texture of the stems.
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Ingredients (1 serving)
- Shrimp — 120 g
- Bok choy — 1 pc
- Red bell pepper — 0.5 pc
- Onion — 0.3 pc
- Garlic — 2 pc
- Ginger — 5 g
- Doubanjiang — 1 Tbsp
- Soy sauce — 1 tsp
- Oyster sauce — 1 tsp
- Sichuan peppercorns — 0.5 tsp
- Chili oil — 2 tsp
- Cooking oil — 1 tsp
- Water — 2 Tbsp