Easy Szechuan Shrimp
Ingredients
1 ½ pounds shrimp peeled and deveined
3 tablespoons Shaoxing wine divided
3 teaspoons cornstarch divided
½ cup plus 1 teaspoon water divided
1 ½ tablespoons doubanjiang spicy bean paste
1 ½ tablespoons chili oil with fermented black beans
1 tablespoon soy sauce
3 tablespoons cooking oil divided
4 garlic cloves minced
1 tablespoon minced ginger
1/4 teaspoon Szechuan peppercorns or Szechuan pepper-salt
2 scallions thinly sliced, for garnish
Directions
In a medium bowl, toss together the shrimp with 2 tablespoons of the Shaoxing wine and 2 teaspoons of the cornstarch.
In a small bowl, combine ½ cup of the water, chili oil with black beans, doubanjiang, soy sauce, Szechuan peppercorns or pepper-salt, and the remaining tablespoon of wine.
In a separate small bowl, combine the remaining teaspoon of cornstarch with the remaining teaspoon of water.
Heat 2 tablespoons of the oil in a wok or large skillet over medium-high heat. Add the shrimp and cook, stirring, until just opaque, 3 to 4 minutes. Remove the shrimp from the skillet.
Add the remaining tablespoon of oil to the skillet and heat over medium heat. Add the garlic and ginger and cook, stirring, for 1 minute.
Add the sauce mixture to the skillet and bring to a boil. Cook, stirring, for a minute or two, then return the shrimp to the skillet along with any accumulated juices.
Bring the sauce back to a boil and then add the cornstarch-water mixture. Cook, stirring, for another minute or two until the shrimp is heated through and the sauce thickens.
Serve hot, garnished with scallions.
