Stir-Fried Sichuan-Style Shrimp with Zucchini, Red Bell Pepper, and Peanuts

Why this recipe works:

We started our stir-fried shrimp recipe by trading our wok for a large, shallow nonstick skillet and marinating the shrimp for better flavor and texture. After searing the vegetables, we sautéed the aromatics, and finally stir-fried the shrimp before mixing in the sauce. For an assertive… read more

We started our stir-fried shrimp recipe by trading our wok for a large, shallow nonstick skillet and marinating the shrimp for better flavor and texture. After searing the vegetables, we sautéed the aromatics, and finally stir-fried the shrimp before mixing in the sauce. For an assertive sauce, we whipped up an intense garlic mixture and reduced it to a consistency that tightly adhered to the stir-fried shrimp.

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Serves 4

This recipe is spicy. If you can find a Chinese long pepper, use it in place of the jalapeño. Broad bean chili paste is also referred to as chili bean sauce or horse bean chili paste. If you can’t find it, increase the amount of Asian chili-garlic sauce by 1 teaspoon. Serve this stir-fry with steamed white rice.

Ingredients

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