Spicy Szechwan-Style Shrimp

Ingredients:

1 lb (450g) large shrimp, peeled and deveined

2 tbsp vegetable oil

1 red bell pepper, thinly sliced

1/2 cup snap peas

1/2 cup sliced mushrooms

2 green onions, chopped

3 dried red chilies (optional, for extra heat)

2 cloves garlic, minced

1 tsp fresh ginger, grated

For the sauce:

3 tbsp soy sauce

1 tbsp hoisin sauce

1 tbsp chili garlic sauce (adjust to taste)

1 tsp rice vinegar

1 tsp sesame oil

1 tsp cornstarch

2 tbsp water

Directions:

In a small bowl, whisk together soy sauce, hoisin sauce, chili garlic sauce, rice vinegar, sesame oil, cornstarch, and water. Set aside.

Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add shrimp and stir-fry for 2–3 minutes until pink and cooked through. Remove shrimp from the skillet and set aside.

Add the remaining oil to the skillet. Toss in the red bell pepper, snap peas, and mushrooms. Stir-fry for 3–4 minutes until tender-crisp.

Add garlic, ginger, green onions, and dried red chilies (if using). Stir-fry for another minute until fragrant.

Return the shrimp to the skillet and pour the sauce over the mixture. Stir to coat everything evenly and cook for 1–2 minutes, or until the sauce thickens slightly.

Serve immediately over steamed rice or noodles, garnished with sesame seeds or additional green onions if desired.

Prep Time: 10 minutes | Cooking Time: 15 minutes | Total Time: 25 minutes