Ingredients

How to make it

  • 1. Peel and devein the shrimp. Blot the shrimp all around with paper towels to get rid of excess moisture.
  • 2. Prepare the sauce: In a small bowl, combine the vinegar, rice wine, soy sauce, hoisin sauce, sesame oil, sugar, cornstarch, and Sichuan pepper. Stir until the sugar and cornstarch is dissolved and set aside.
  • 3. Heat a wok or large skillet over high heat until a bead of water sizzles and evaporates on contact. Add the peanut oil and swirl to coat the base. Add the chilis and stir-fry for about 30 seconds, until the chilis have just begun to blacken and the oil is slightly fragrant. Add the shrimp and stir-fry until mostly pink on the outside but not yet cooked through, about 1 to 2 minutes.
  • 4. Add the scallion whites, garlic, and ginger, and stir-fry for 30 seconds. Pour in the sauce and mix to coat the other ingredients. Stir in the nuts and cook for another 1 to 2 minutes.
  • 5. Transfer to a serving plate, sprinkle the scallion greens on top, and serve.
  • Steamed rice (I use brown), sautéed mushrooms and pickled veggies go well.

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