Sichuan Shrimp Stir Fry
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A quick Sichuan-style shrimp stir fry with crispy texture and numbing, spicy heat from Sichuan peppercorns. The aromatic sauce includes garlic, ginger, and doubanjiang for depth. Perfect for a weeknight dinner that tastes restaurant-quality.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 1 lb shrimp (, peeled and deveined)
- 1/2 teaspoon light soy sauce
- 1/2 teaspoon Shaoxing wine ((or dry sherry))
- 2 tablespoons cornstarch
- 1 cup dried Chinese chili peppers ((*Footnote 1))
- 1/3 cup vegetable oil ((or enough to cover the shrimp halfway ) (*Footnote 2))
- 3 cloves garlic (, minced)
- 1/2 ” ginger (, minced)
- 1 green onion (, whites minced, greens sliced for garnish)
- 2 teaspoons Doubanjiang
- 1 tablespoon Sichuan peppercorns
- 2 tablespoons roasted peanuts
At a glance
PER SERVING · TIME 30M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 20m
- Cook
- 10m
- Sodium
- 849mg
- Total sugar
- 4g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 367mg
- Calcium
- 79mg
- Iron
- 1mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 20M
- SODIUM
- 849MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.