How To make Szechaun Shrimp
2 T Peanut oil
1 lb Extra-large raw shrimp
Shelled, and deveined 1/4 c Minced green onion
2 T Minced fresh ginger
3 cl Garlic, finely minced
2 T Dry sherry
2 T Soy sauce
2 t Sugar
1/2 t Salt
2 1/2 T Catshup
2 T Chilli Sauce
1 t Red pepper flakes
Directions; Heat oil in wock or large skillet. Add shrimp green onion, and garlic. Stir fry till shrimp are pink. Add sherry, soy sauce, sugar, and salt. Stir well and blend in catsup, chilli sauce, and red pepper flakes. Serve with a bed of hot rice.
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How To make Szechaun Shrimp's Videos
Spicy Szechuan/Sichuan shrimp stir-fry Chinese Restaurant Classic HOMEMADE!
Szechuan or Sichuan cooking is a style of preparing food from the Sichuan province of China, that is spicier, more peppery than the typical American Chinese food found in most Asian restaurants. I love the extra heat in most Szechuan/Sichuan recipes!
This wonderful shrimp dish is my own version of the classic restaurant favorite. It definitely is not an authentic recipe but it is extremely flavorsome is aromatic, each bite of succulent shrimp coated in the gingery, spicy sauce, just tantalizes your tastebuds! It’s a must try, and extremely simple. You can substitute shrimp with boneless chicken cut into cubes, or even any white fish of your choice, cut in cubes. You can even make a vegetarian stir fry medley and toss in the sauce! This goes great with rice or noodles, and I even like having it without any side dish.
So do try it out and leave me your feedback below. Thank you for watching this video, and don’t forget to hit subscribe ❤️
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Better Than Take Out Shrimp and Broccoli Recipe
Shrimp and broccoli recipe
2 crowns broccoli
1 pound shrimp (season with a low sodium or unsalted seasoning)
1/2 peppers chopped
2 shallots chopped
6 garlic cloves chopped
Sauce
1 tbsp cornstarch
1 tbsp sesame oil
2 tbsp low sodium soy sauce
2 tbsp hot honey
2 tbsp ginger paste
3 tbsp hoisin sauce - “oyster sauce” is preferred if you are able to find it ????use it
3 tbsp water (if at any point your sauce is too thick or got too thick too fast, you can add more water small amounts at a time until u get the consistency you want)
Salt and pepper to taste if needed
#shrimp #chinesefood #broccoli
The CRISPIEST Sichuan Salt & Pepper Shrimp | Marion's Kitchen
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ABOUT MARION
Marion Grasby is a food producer, television presenter and cookbook author who's had a life-long love affair with Asian food.
Marion is a little bit Thai (courtesy of her mum) and a little bit Australian (courtesy of her dad).
Marion lives in Bangkok, Thailand and travels throughout Asia to find the most unique and delicious Asian food recipes, dishes and ingredients.
4 Minutes Spicy Garlic Shrimp
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Ingredientes
2 tbsp oyster sauce
1 tbsp honey
2 tbsp chili oil with chili flakes Lao Gan Ma (If you have regular chili oil, add 1 1/2 tbsp chili flakes)
1/4 tsp black pepper
3 tbsp unsalted butter
10 cloves garlic, chopped
2 lb peeled and deveined 31/40 shrimp
1 tbsp shaoxing wine, rice wine or white wine (if you don’t want to consume alcohol in your cooking, use water)
3 green onion, chopped
1 red or green chili, sliced (optional)
handful cilantro, roughly chopped
fried shallot or french onion for garnish
lemon or lime wedges
Chinese Takeout-Style Szechuan Shrimp
Chinese Takeout-Style Szechuan Shrimp
- This spicy shrimp comfort food will actually come out as an amazing substitute for takeout. With basil, bok choy and a variety of sauces, this healthy dish is sure to satisfy!