szechuan shrimp

Szechuan Tofu and Veggies! A flavorful vegan stir-fry with crispy tofu, szechuan sauce and loaded up with healthy vegetables! Quick, easy and flavorful!!!

Szechuan Tofu and Veggies

salt and pepper

onion

mushrooms (optional)

shredded cabbage (or shredded brussels, or shredded broccoli)

carrots

red bell pepper, thinly sliced

beans

: 6- 8 small dried red Chinese or Arbol chilies

garnish: scallions, sesame seeds, chili flakes

Heat oil in a skillet. Season oil generously with salt and pepper. With tofu, I generally use ½ teaspoon kosher salt per ½ pound of tofu. Swirl the seasoned oil around until spread out uniformly.  Add tofu and sear on at least two sides, until crispy and golden. Be patient here. Set aside.

To the same pan, add a little more oil if needed,  onion, and mushrooms and sauté over medium high heat &#8211; stirring constantly, until tender, about 3 minutes. Add the remaining veggies, add the dried chilies if you like -and lower heat to medium, and sauté,  tossing &amp; stirring for 3-5 minutes until just tender or al dente. Tender, but vibrant and still slightly crisp!

Add the Szechuan Sauce, starting with ¼ cup and adding more to taste. Cook the sauce 2 minutes, letting it thicken a bit. Toss in the crispy tofu ( or shrimp or chicken) right at the end, just to warm it up.

Divide among two bowls. Sprinkle with sesame seeds and scallions. Add chili flakes for more heat.

Serve this just as it is, or over rice, or noodles&#8230; and remember, do not eat the dried chilis!

This was fantastic! I’ve made it twice, once with tofu and once with shrimp, and used the corn starch version of the sauce for stir fry. The sauce kept great in the fridge for a couple of days, between the two versions. Both were terrific but I loved the tofu especially. I used regular peppercorns and served it over quinoa. Way better than restaurant takeout.

I doubled the sauce and made it a day ahead to make dinner quicker.
(I used regular peppercorns, and did not have chilis.)
I also put some of the extra sauce on the tofu and baked it.
New and interesting flavors to put into the rotation.
THanks

Delicious. Freezes well, too. Next time I make it, I think I'll skip the tofu and sub cashew nuts (saves time and I'm not a huge tofu fan).

Turned out really nice. Served with rice. Used packaged szechuan sauce instead of making my own

I really wanted to love this recipe but I found it to be a bit salty with the base of tamari. I had to put about 1/4 cup of water to make it more tolerable. Any suggestions?

I made this recipe last night and substituted some of the veggies. It was super good and the sauce was delicious! Will make again.

I made this for our meatless Monday dinner and it was so delicious!  I made a large batch of the Szechuan sauce to have on hand for more meals to come.  Thank you so much!

This is delicious! My husband made it for dinner tonight and I practically licked the bowl!

https://content.jwplatform.com/videos/NWwbsRCC.mp4

Szechuan Tofu and Veggies Video 

Szechuan Shrimp was a classic Chinese restaurant dish that has since increased in popularity. This spicy, tangy Szechuan shrimp dish packs a ton of strong flavors on top of tender baby shrimp.

Szechuan Shrimp, A Classic Chinese Restaurant Dish

shrimp ((450 grams, size 50/60, peeled and de-veined))

vegetable oil ((plus 2 tablespoons, divided))

cornstarch

ginger ((minced))

doubanjiang (chili bean sauce)

garlic ((minced))

shallots onion

ketchup

hoisin sauce

Shaoxing wine

water chestnuts ((chopped, optional))

carrot ((very finely chopped))

red bell pepper ((diced))

chicken stock ((120 ml))

rice vinegar

sesame oil

salt

sugar

white pepper

cornstarch ((mixed with 2 tablespoons of water))

scallion ((chopped))

Mix the shrimp together with 1 teaspoon of oil and ½ teaspoon of cornstarch until the shrimp are evenly coated. Set aside.

With the burner on low, heat the remaining 2 tablespoons of vegetable oil in your wok. Add the ginger and fry for 30 seconds. Next, add the douban jiang or the hot chili oil (with chili flakes), the garlic, and the shallots, and continue to stir fry for another 2 minutes.

Next, stir in the ketchup and hoisin sauce, and turn the heat up from low to medium. Let the ketchup and hoisin sauce fry for 1 to 2 minutes to bring out a rich color and flavor. Turn the heat down if it looks like the sauce may burn.

Next, add the Shaoxing wine, water chestnuts (if using), and the red bell pepper. Stir-fry for another 2 minutes. Add the chicken stock, and let the mixture come to a boil; then immediately turn the heat down to let the mixture simmer.

Add the rice vinegar, sesame oil, salt, sugar and white pepper, and continue to simmer the sauce for another 3 minutes. When 3 minutes have elapsed, turn the heat up slightly and stir in the shrimp.

Once the shrimp and sauce mixture returns to a steady simmer, stir in the cornstarch slurry until the sauce has thickened. At this point, the shrimp should be opaque and cooked through. Stir in the scallions. Serve with steamed rice!

Easy to make and tasty shrimp recipe that&#x27;s ready in 20 minutes.

Szechuan Shrimp Stir Fry

½ lb Raw Jumbo Shrimp (peeled and deveined)

Sesame oil

Bell Peppers (different colors, chopped)

½ Cup Snap Peas

Green Onions (sliced to 1.5-inch pieces, plus more to garnish)

Tsp Sesame Seeds

¼ Cup Reduced Sodium Soy Sauce

Tbsp Maple Syrup

Tbsp Rice Vinegar

Garlic Cloves (pressed)

Tsp Sriracha Sauce

½ Tsp Chili Flakes

½ Tsp Chinese Five Spice Powder

½ Tsp Ground Ginger Powder

½ Tbsp Cornstarch

Start by making the Szechuan sauce. In a small bowl, whisk together all the ingredients, then set aside.

Heat oil in a large non-stick skillet over medium-high heat, then add veggies and stir fry for 3-4 minutes.

Stir in shrimp and continue to stir fry for 2 minutes, or until shrimp starts to curl.

Add in the Szechuan sauce and cook for 2-3 minutes more, until shrimp is fully cooked through and sauce thickens.

Sprinkle with chopped green onions and sesame seeds and serve. Enjoy!

You can not beat a quick shrimp stir fry as the king of fast food and these Spicy Szechuan Prawns certainly ticks that box, 15 minutes prep and 5-7 minutes cooking time!

Spicy Szechuan Prawns Recipe

(12 ounces) Large Prawns

Spring Onions

Ginger (half of a thumb-sized piece)

Cloves Garlic

Tbsp Szechuan Peppercorns

Tsp Chilli Flakes (More if you like)

Tbsp Chinkiang Vinegar

Tsp Sesame Oil

Tsp Shrimp Paste

Tsp Dark Soy Sauce

Tbsp Light Soy Sauce

Tsp Sugar

Tsp Rice Wine

Tbsp Water

Tsp Cornflour (Cornstarch)

Tbsp Cooking Oil

Mix together the Chinkiang vinegar, sesame oil, shrimp...

Mix together the Chinkiang vinegar, sesame oil, shrimp paste, soy sauces, sugar, water, rice wine and cornstarch, then set aside.

Peel then slice the garlic cloves as thinly...

Peel then slice the garlic cloves as thinly as you can.

Peel and cut the ginger into batons as...

Peel and cut the ginger into batons as finely as you can.

Cut the white part of the spring onions...

Cut the white part of the spring onions into lengths around 1cm long and slice the green parts as finely as you can (keep these separate).

Deseed the green pepper and cut it into...

Deseed the green pepper and cut it into strips.

Heat a wok over a high heat and...

Heat a wok over a high heat and toast the Szechuan peppercorns for 30-60 seconds.

Remove and grind, you may wish to pass...

Remove and grind, you may wish to pass this through a fine sieve to refine further.

Return the wok to a high heat when...

Return the wok to a high heat when shimmering add in the cooking oil.

Throw in the garlic and ginger and stir...

Throw in the garlic and ginger and stir fry for 30 seconds.

Add in the green pepper, white parts of...

Add in the green pepper, white parts of the spring onions chilli flakes and szechuan pepper, then stir fry for 90 seconds.

Add the prawns and store fry for 2-3...

Add the prawns and store fry for 2-3 minutes.

Pour over the sauce and cook for another...

Pour over the sauce and cook for another 1 minute or so.

Throw in the green parts of the spring...

Throw in the green parts of the spring onions, mix and serve.

Bold Asian flavors and spices are what make this Szechuan shrimp dish excellently tasteful! Cook up a filling plate in just under one hour.

Szechuan Shrimp Recipe

chicken broth

tbsp ketchup

1½ tbsp soy sauce

oyster sauce

tbsp sherry

red bell peppers

rice

1½ lb Medium Shrimp

tbsp cooking oil

garlic

ginger

Scallions

½ tsp dried red pepper flakes

½ tsp Asian sesame oil

Step 1.1

In a small bowl, combine the chicken broth, ketchup, soy sauce, oyster sauce, salt and 1 tablespoon of the sherry.

Step 1.2

Heat a wok or large frying pan over moderately high heat until very hot. Add the bell peppers and stir-fry for 5 minutes until starting to blacken. Remove.

Step 1.3

Bring a medium pot of salted water to a boil. Stir in the rice and boil for about 10 minutes until just done. Drain.

Step 1.4

Meanwhile, toss the shrimp with the remaining 2 tablespoons of sherry and the cornstarch.

Step 1.5

Heat oil in the wok or frying pan over moderately high heat. Add the shrimp and stir-fry for 3 to 4 minutes until just done. Remove the shrimp and add the remaining oil.

Step 1.6

Reduce the heat to moderate and add the charred bell peppers, the garlic, ginger, the chopped scallions and the red-pepper flakes. Cook for about 3 minutes, stirring, until soft.

Step 1.7

Increase the heat to high. Add the broth mixture and boil for about 2 minutes until thickened.

Step 1.8

Add the shrimp and sliced scallions and just heat through. Drizzle the sesame oil over the top.

Step 1.9

Serve the shrimp with the rice, and enjoy!

#shrimp #szechuan #stirfry 

Don't let some of the ingredients fool you--this spicy shrimp makes a simple, impressive dish, which I usually make for company. For more or less heat, adjust amount of red pepper. Serve over hot steamed rice.

This Szechuan shrimp & pepper stir fry Is definitely one of my favourite recipes (and my husband's too!). A beautiful melody of flavours and packed with health benefits 👍

Shrimp may have a variety of health benefits. It is high in several vitamins and minerals, and is a rich source of protein. Eating shrimp may also promote heart and brain health due to its content of omega-3 fatty acids and the antioxidant astaxanthin

Garlic is loaded with good-for-you vitamins and minerals like manganese, selenium, vitamin C, vitamin B6, and other antioxidants, including allicin

 Bell peppers are rich in antioxidants, which are associated with better health and protection against conditions like heart disease and cancer.

Ingredients:

4 tablespoons water
2 tablespoons ketchup
1 tablespoon soy sauce
2 teaspoons cornstarch
1 teaspoon honey
½ teaspoon crushed red pepper
1 teaspoon fresh ginger paste
1 tablespoon vegetable oil
¼ cup green onions, diced
3-4 cloves garlic, minced
1 small red onion
6 small sweet peppers (any color combination works, I used red, orange & yellow)
14 ounces raw shrimp, peeled & deveined
1/4 tsp salt
1/4 tsp black pepper
Toasted sesame seeds


Full written recipe 👉 https://fullhappybelly.com/2022/02/02/delicious-szechuan-shrimp-and-pepper-stir-fry/

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