Stir-Fried Sichuan-Style Shrimp with Zucchini, Red Bell Pepper, and Peanuts
By America's Test KitchenPublished on February 24, 2011
Time
40 minutes
Yield
Serves 4
Ingredients
2 medium garlic cloves, 1 minced or pressed through garlic press, 1 thinly sliced1 pound extra-large (21-25) shrimp, peeled, deveined, and tails removed3 tablespoons vegetable oil ½ teaspoon table salt 1 tablespoon broad bean chili paste (see note)1 tablespoon Asian chili-garlic sauce 2 teaspoons soy sauce 2 tablespoons dry sherry or Shaoxing wine1 tablespoon white vinegar or Chinese black vinegar1 teaspoon sugar 2 teaspoons Chinese hot chili oil or toasted sesame oil1 teaspoon cornstarch ½ teaspoon Sichuan peppercorns, toasted and ground (optional)1 jalapeño chile, halved, ribs and seeds removed, and sliced thinly on bias (see note)½ cup roasted unsalted peanuts 1 small zucchini, cut into ¾-inch dice (2 cups)1 medium red bell pepper, seeded and cut into ¾-inch dice½ cup loosely packed cilantro leaves
Before You Begin
This recipe is spicy. If you can find a Chinese long pepper, use it in place of the jalapeño. Broad bean chili paste is known as doubanjiang; it's also referred to as broad bean chili sauce, fermented chili bean paste, 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.
Instructions
- Combine minced garlic with shrimp, 1 tablespoon vegetable oil, and salt in medium bowl. Let shrimp marinate at room temperature 30 minutes.
- Meanwhile, whisk chili paste, chili-garlic sauce, soy sauce, sherry, vinegar, sugar, chili oil, cornstarch, and peppercorns in small bowl. Combine sliced garlic with jalapeño and peanuts in second small bowl.
- Heat 1 tablespoon oil in 12-inch nonstick skillet over high heat until just smoking. Add zucchini and bell pepper and cook, stirring frequently, until zucchini is tender and well browned, 2 to 4 minutes. Transfer vegetables to medium bowl.
- Add remaining tablespoon oil to now-empty skillet and heat until just smoking. Add garlic-jalapeno-peanut mixture and cook, stirring frequently, until just beginning to brown, about 30 seconds. Add shrimp, reduce heat to medium-low, and cook, stirring frequently, until shrimp are light pink on both sides, 1 to 1½ minutes. Whisk soy sauce mixture to recombine and add to skillet; return to high heat and cook, stirring constantly, until sauce is thickened and shrimp are cooked through, 1 to 2 minutes. Return vegetables to skillet, add cilantro, toss to combine, and serve.
Time
40 minutesYield
Serves 4Ingredients
2 medium garlic cloves, 1 minced or pressed through garlic press, 1 thinly sliced
1 pound extra-large (21-25) shrimp, peeled, deveined, and tails removed
3 tablespoons vegetable oil
½ teaspoon table salt
1 tablespoon broad bean chili paste (see note)
1 tablespoon Asian chili-garlic sauce
2 teaspoons soy sauce
2 tablespoons dry sherry or Shaoxing wine
1 tablespoon white vinegar or Chinese black vinegar
1 teaspoon sugar
2 teaspoons Chinese hot chili oil or toasted sesame oil
1 teaspoon cornstarch
½ teaspoon Sichuan peppercorns, toasted and ground (optional)
1 jalapeño chile, halved, ribs and seeds removed, and sliced thinly on bias (see note)
½ cup roasted unsalted peanuts
1 small zucchini, cut into ¾-inch dice (2 cups)
1 medium red bell pepper, seeded and cut into ¾-inch dice
½ cup loosely packed cilantro leaves
Test Kitchen Techniques
Ingredients
2 medium garlic cloves, 1 minced or pressed through garlic press, 1 thinly sliced
1 pound extra-large (21-25) shrimp, peeled, deveined, and tails removed
3 tablespoons vegetable oil
½ teaspoon table salt
1 tablespoon broad bean chili paste (see note)
1 tablespoon Asian chili-garlic sauce
2 teaspoons soy sauce
2 tablespoons dry sherry or Shaoxing wine
1 tablespoon white vinegar or Chinese black vinegar
1 teaspoon sugar
2 teaspoons Chinese hot chili oil or toasted sesame oil
1 teaspoon cornstarch
½ teaspoon Sichuan peppercorns, toasted and ground (optional)
1 jalapeño chile, halved, ribs and seeds removed, and sliced thinly on bias (see note)
½ cup roasted unsalted peanuts
1 small zucchini, cut into ¾-inch dice (2 cups)
1 medium red bell pepper, seeded and cut into ¾-inch dice
½ cup loosely packed cilantro leaves
Test Kitchen Techniques
Ingredients
2 medium garlic cloves, 1 minced or pressed through garlic press, 1 thinly sliced
1 pound extra-large (21-25) shrimp, peeled, deveined, and tails removed
3 tablespoons vegetable oil
½ teaspoon table salt
1 tablespoon broad bean chili paste (see note)
1 tablespoon Asian chili-garlic sauce
2 teaspoons soy sauce
2 tablespoons dry sherry or Shaoxing wine
1 tablespoon white vinegar or Chinese black vinegar
1 teaspoon sugar
2 teaspoons Chinese hot chili oil or toasted sesame oil
1 teaspoon cornstarch
½ teaspoon Sichuan peppercorns, toasted and ground (optional)
1 jalapeño chile, halved, ribs and seeds removed, and sliced thinly on bias (see note)
½ cup roasted unsalted peanuts
1 small zucchini, cut into ¾-inch dice (2 cups)
1 medium red bell pepper, seeded and cut into ¾-inch dice
½ cup loosely packed cilantro leaves
Test Kitchen Techniques
Why This Recipe Works
We started our stir-fried shrimp recipe by marinating the shrimp for better flavor and texture. After searing the vegetables, we sautéed the aromatics and then 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. We also added broad bean chili paste (doubanjiang), a spicy Chinese paste made from fermented broad beans, for additional heat and flavor.
Before You Begin
This recipe is spicy. If you can find a Chinese long pepper, use it in place of the jalapeño. Broad bean chili paste is known as doubanjiang; it's also referred to as broad bean chili sauce, fermented chili bean paste, 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.
Instructions
- Combine minced garlic with shrimp, 1 tablespoon vegetable oil, and salt in medium bowl. Let shrimp marinate at room temperature 30 minutes.
- Meanwhile, whisk chili paste, chili-garlic sauce, soy sauce, sherry, vinegar, sugar, chili oil, cornstarch, and peppercorns in small bowl. Combine sliced garlic with jalapeño and peanuts in second small bowl.
- Heat 1 tablespoon oil in 12-inch nonstick skillet over high heat until just smoking. Add zucchini and bell pepper and cook, stirring frequently, until zucchini is tender and well browned, 2 to 4 minutes. Transfer vegetables to medium bowl.
- Add remaining tablespoon oil to now-empty skillet and heat until just smoking. Add garlic-jalapeno-peanut mixture and cook, stirring frequently, until just beginning to brown, about 30 seconds. Add shrimp, reduce heat to medium-low, and cook, stirring frequently, until shrimp are light pink on both sides, 1 to 1½ minutes. Whisk soy sauce mixture to recombine and add to skillet; return to high heat and cook, stirring constantly, until sauce is thickened and shrimp are cooked through, 1 to 2 minutes. Return vegetables to skillet, add cilantro, toss to combine, and serve.
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