Sichuan shrimp stir fry with onions

• servings: 4 servings
• active time: 5 minutes
• total time: 15 minutes

Ingredients

14 ounces shrimp (peeled and deveined)

2 onions (cut into thick slices)

1 chili pepper (finely sliced, or more to your own taste)

3 garlic cloves (finely chopped)

1 tsp Sichuan peppercorns (crushed with a mortar)

3 tbsp rice oil

1 tbsp sesame oil

2 tsp brown sugar

5 tbsp low sodium soy sauce

2 tbsp oyster sauce

1 tbsp cornstarch

1 tbsp rice vinegar

1 tsp white miso paste

finely chopped chives

steamed jasmin rice or udon noodles

sesame seeds

Directions

boiling

Boil the rice or noodles according to package directions, if using.

prepping

Get your prep done before you start cooking. Combine the ingredients for the sauce in a small bowl.

chopping

Cut the onions, mince the garlic, crush the peppercorns with a mortar, and chop the chili.

frying

Heat the rice oil in a wok or a wide skillet over a high heat until smoking-hot. Add the shrimp and stir-fry for 2 minutes or until just done and almost entirely pink. Add the onions and stir-fry for 1-2 minutes more, still over a high heat.

frying

Add the crushed peppercorns, chili and garlic to the wok and stir-fry until fragrant, 30 seconds, then add the sauce and continue to stir-fry scraping up any browned bits from skillet, about 30 seconds more, or until the sauce has thickened and is sticking to the shrimp.

serving

Transfer onto plates, serve with rice or noodles, top with chives and sesame seeds. Enjoy!

Nutrition

• Calories: 268 kcal
• Total Fat: 15 g
• Saturated Fat: 3 g
• Unsaturated Fat: 11 g
• Trans Fat: 0.01 g
• Cholesterol: 160 mg
• Sodium: 1143 mg
• Total Carbohydrate: 12 g
• Dietary Fiber: 1 g
• Total Sugars: 4 g
• Protein: 23 g