Stir fried shrimps with charred onions. Spicy, quick and flavorful soy-sauced dinner that comes together in 15 minutes.
What makes this stir-fry so great is the texture and the flavors. The base of this dish are the crispy onions and the thick soy sauce with plenty of garlic.
First you need to cook your rice (or noodles), then the rest of the cooking process moves pretty fast, so the key to nail this dish is to have all of your ingredients chopped and ready, because once you start stir-frying, there’s no turning back. Focus on your onions! For the best result, char the onions quickly on high heat but keep them a little crunchy inside. You can also add spinach, carrots or pak choi, but my favorite addition are shiitakes.
This sizzling spicy sichuan stir fry is also quick and easy to make with chicken or tofu. Feel free to make it as spicy or mild as you prefer!
Basically you can make this dish without having to go to the store to buy anything, which is why I always keep shrimps in my freezer and the rest are just pantry staples, right?
Can’t find Sichuan peppercorns? Swap them out with chili flakes.
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- 400 g shrimps, peeled and deveined
- 2 onions, cut into thick slices
- 1 chili, finely sliced (or more to your own taste)
- 3 garlic cloves, finely chopped
- 1 tsp sichuan peppercorns, crushed with a mortar
- 3 tbsp rice oil
- 1 tbsp sesame oil
- 2 tsp brown sugar
- 5 tbsp soy sauce
- 2 tbsp oyster sauce
- 1 tbsp cornstarch
- 1 tbsp rice vinegar
- 1 tsp miso
+ for serving
- finely chopped chives
- steamed jasmin rice or udon noodles
- sesame seeds
Cook the rice or noodles according to package directions, if using.
Combine the ingredients for the sauce in a small bowl.
Heat the rice oil in a wok over a high heat until smoking-hot. Add the shrimps and stir-fry 2 minutes until just done and almost entirely pink. Add the onions and stir-fry for 1-2 minutes, still over a high heat.
Add the crushed peppercorns, chili and garlic to the wok and stir-fry until fragrant, 30 seconds, then add the sauce and continue to stir-fry scraping up any browned bits from skillet, about 30 seconds more, or until the sauce has thickened and is sticking to the shrimps.
Transfer onto plates, serve with rice and top with chives and sesame seeds. Enjoy.
If you give this recipe a try, leave a comment or mention me on Instagram @anna_s_table. I’d love to see what you come up with.