Gan-shao Xia-ren - Sichuan Shrimp

This is a quick stir-fry that keeps the delicate flavor of the shrimp while coating them in a tasty red sauce. Served over white rice to absorb the sauce, this dish makes for an interesting weeknight meal or part of a bigger buffet.

5 from 2 votes

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Course: Appetizer, Lunch, Main Course

Cuisine: Chinese, Hunan, Sichuan, Western China

Prep Time: 5

Cook Time: 10

Total Time: 15

Servings:

Author: My Hungry Traveler

Equipment

Wok
Small bowl
Medium bowl
Instant read thermometer

Ingredients

1 lb Large shrimp, shelled and deveined
2 Egg whites
½ cup Cornstarch
2 tsp Salt, divided
1 tbsp Chinese wine or sherry
2 stalk Scallion, finely chopped
2 slices Ginger, peeled and shredded
4 cloves Garlic, minced
¼ cup Frozen baby peas (can be omitted)
¼ cup Water chestnuts, sliced (can be omitted)
2 medium Dried chilis, finely chopped
1 tbsp Chicken stock (water may be used)
1 tbsp Cornstarch
1 tsp Sugar
3 tbsp Tomato ketchup
¼ cup Peanut or vegetable oil
1 tsp Toasted sesame oil

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Instructions

Prep - In a medium bowl, mix together the egg whites, cornstarch, ½ of the salt, and Chinese wine. Stir in the shrimp and set aside. In a small bowl, mix together ketchup, hot pepper, white pepper, sugar, and remaining salt. Combine remaining cornstarch and chicken stock in another small bowl.
Cook - Heat oil in a wok on high until smoking. Add ½ the shrimp and stir-fry 2 minutes. Transfer to paper towels and repeat with the rest of the shrimp. Pour out all but 1 tbsp of oil. Reheat the wok and stir-fry the water chestnuts and peas for 1 minute. Add the ketchup mixture and then the shrimp, scallion, ginger, and chopped chili pepper. Stir-fry for 1 minute. Add cornstarch/chicken stock mixture into the wok and stir to thicken the sauce,
Transfer to a bowl and sprinkle sesame oil over. Serve hot with white rice.

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