Sichuan shrimp stir fry with onions
Ingredients
- 400 g/14 oz shrimp 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
Sauce
- 1 tbsp sesame oil
- 2 tsp brown sugar
- 5 tbsp low sodium 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
Instructions
- Cook the rice or noodles according to package directions, if using.
- Get your prep done before you start cooking. Combine the ingredients for the sauce in a small bowl.
- Cut the onions, mince the garlic, crush the peppercorns with a mortar, and chop the chili.
- Heat the rice oil in a wok or a wide skillet over a high heat until smoking-hot. Add the shrimp and stir-fry for 2 minutes or until just done and almost entirely pink. Add the onions and stir-fry for 1-2 minutes more, 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 shrimp.
- Transfer onto plates, serve with rice or noodles, top with chives and sesame seeds. Enjoy!
Notes
Calories Per Serving: 372 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Nutrition
Serving: 1gCalories: 372kcalCarbohydrates: 19gProtein: 34gFat: 17gSaturated Fat: 4gPolyunsaturated Fat: 11gCholesterol: 234mgSodium: 2832mgFiber: 1gSugar: 4g
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