Spicy Sichuan Shrimp
Submitted by: Olivia from Chicago, IL
Featured in this Recipe
Heat a wok over high heat. Add the oil, and when it is very hot and slightly smoking, add the peppercorns and sauté for 1 minute. With slotted spoon, remove peppercorns from oil. Add torn tien tsin peppers, ginger, garlic, green peppers and scallions.
Stir-fry for 20 seconds, then add the shrimp. Stir-fry the shrimp for about 1 minute.
Add the sauce ingredients and continue to stir-fry for another 3 minutes over a high heat. Garnish with sliced scallions and/or toasted sesame seed. Serve immediately.
All things considered, I should have hated this dish. I can’t tolerate spicey food, and I hate shrimp. The fact that I tasted it with shrimp and liked it really says a lot. I made it myself with fried tofu and red peppers in addition to the green, and it was fantastic. The tien tsin peppers provide a flavorful hot that doesn’t build up and overwhelm everything else.