Sichuan Shrimp With Chili Sauce


1 lb large shrimp - not more than 24 to a pound 2 tsp. soy sauce 2 tsp. Shaoxing Cooking Wine -- ordinary rice wine is okay, but not as good Seasonings: 1 Tbsp. mashed and finely minced garlic 1 Tbsp. mashed and finely minced ginger 1/2 of a green onion, thinly sliced 3-6 Red Hot Chili Peppers -- genuine Tabasco peppers work really great. 1 tsp. hot chili paste (optional) Sauce: 5 Tbsp ketchup 1 Tbsp sugar 1/2 Tbsp salt 1 Tbsp Shaoxing Cooking Wine Vegetables: Not essential, but a very worthwhile addition: 10 spears of asparagus, cut off whole tips, 1-inch steep diagonal cut for the stems 1 stalk of celery - cut in thin diagonal slices 1 good size bamboo shoot - cut in long thin slices to compliment the other vegetables 6 Tbsp oil Dash of Toasted Sesame Oil


Boil a quart of water in your wok. Immerse all the veggies and boil rapidly until they reach peak color brightness. Immediately strain out into a bowl and set aside. Or you can do them in your microwave. Put 5 tablespoons of oil into wok. Get it smoking hot and stir the shrimp until it is pink and done. This shouldn't take more than a couple of minutes - it all depends on the horsepower of your stove. Put onto plate and discard all excess oil and quickly clean the wok. Heat 1 tablespoon of oil in wok . Get it smoking hot and toss in the hot peppers. Cook them for a minute, at most, until you are getting good whiffs of cooking chili. Add the other seasonings and stir for 15-20 seconds. Add the sauce and stir to mix. Add back in the shrimp and veggies. Stir until you are sure it is all reheated. Give a quick dash of toasted sesame oil, then a quick stir. Pour it out onto a nice, light colored or glossy black platter, so you can admire the colors.


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