There’s a magical combination of ingredients that’s good on chicken, beef, or pork. Since it’s good with meat, I tried it on fish and it was fabulous. Then I decided to try a version on shrimp. If you like Asian food, you have to try Szechuan Shrimp. It’s so delicious, and a one pot dish.
I did not add precooked veggies to this dish, but carrots, mushrooms, and broccoli would be good. Next time, I’ll add veggies, and maybe nuts and cilantro.
- 1 lb cleaned shrimp
- 1-2 TBSP cornstarch
- 1-2 TBSP dry sherry
- 1/4 tsp Chinese 5-spice powder
- 2 garlic cloves,pressed
- 2 tsp brown sugar
- 2 tsp hoisin sauce
- 1 tsp sriracha sauce
- 1 TBSP grated ginger root
- 4 TBSP soy sauce
- 2 TBSP water
- 1 TBSP rice wine vinegar
- 1 TBSP sesame oil
- 1 green onion, thinly sliced
- In a bowl, toss together shrimp, cornstarch, and sherry. Set aside.
- In a medium saucepan, whisk together all ingredients except for shrimp. Heat on medium, until bubbly.
- Stir shrimp into sauce. Cover and heat until shrimp is just cooked.
- Serve on cooked rice, or rice noodles. For some crunch, top with crushed, roasted peanuts or cashews.
- Notes: To make it spicier, add more sriracha or red pepper flakes. To prepare shrimp, I usually soak them in water with juice of a half lemon. Then drain and pat dry, and continue with recipe.