By Grace Young
Very few ingredients cooked in a flash!
I make shrimp fairly often but have always sautéed them in a fry pan over medium heat. What a difference it makes to stir-fry them over high heat in the wok. The shrimp turned out moist and succulent; so much so I kept looking to make sure they were indeed cooked through - and they were.
I made one deviation in regard to the ingredients. I used a serrano pepper in place of the jalapeño. For me, I could have used more than the one teaspoon the recipe called for. (I like my food spicy.) One other change I would make with this recipe as well as others is to use less oil for these were a tad on the oily side.
The shrimp has good flavor attributed to the Sichuan peppers. You really need to go get yourself some if you haven't tried them. They have a unique flavor that I just can't explain. They would make a great addition to your spice collection.
Success meter (1-3): 3
Rinsed in a salt water bath and dried before stir-frying.
So few ingredients:
Shrimp, ginger, garlic, serrano pepper, oil, and
a spice mixture made up of Sichuan peppercorns,
salt and sugar.
Check out Wok Wednesdays LYL link to see the results of my fellow wokkers!
You will not find the recipe here on my blog or within the Wok Wednesdays community. We encourage readers to go and purchase this book at their local independent bookstore or on-line.
