Stir-Fried Sichuan-Style Shrimp With Zucchini, Red Bell Pepper, And Peanuts

Submitted by: admin on April 2, 2020

Serves 4


2 tablespoons dry sherry or Chinese rice cooking wine
1 tablespoon broad bean chili paste
1 tablespoon Asian chili-garlic sauce
1 tablespoon white vinegar or Chinese black vinegar
2 teaspoons soy sauce
2 teaspoons chili oil or toasted sesame oil
1 teaspoon sugar
1 teaspoon cornstarch
1⁄2 teaspoon Sichuan peppercorns, toasted and ground (optional)
1 pound extra-large shrimp (21 to 25 per pound), peeled, deveined, and tails removed
3 tablespoons vegetable oil
2 garlic cloves, 1 minced, 1 sliced thin
1⁄2 teaspoon salt
1⁄2 cup dry-roasted peanuts
1 jalapeño chile, stemmed, halved, seeded, and sliced thin on bias
1 small zucchini, cut into 3⁄4-inch dice
1 red bell pepper, stemmed, seeded, and cut into 3⁄4-inch dice
1⁄2 cup fresh cilantro leaves


  1. FOR THE SAUCE: Whisk all ingredients together in small bowl and set aside.
  2. FOR THE STIR-FRY: Combine shrimp with 1 tablespoon vegetable oil, minced garlic, and salt in medium bowl. Let shrimp marinate at room temperature 30 minutes.
  3. Combine sliced garlic, peanuts, and jalapeño in 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.
  4. Add remaining 1 tablespoon oil to skillet and heat until just smoking. Add 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 1-1⁄2 minutes. Stir sauce 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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