Sichuan Shrimp with Chili Sauce

Ingredients:

– 4 cups water
– 10 spears of asparagus, tips removed, stems cut in thin diagonal slices
– 1 celery stalk, cut in thin diagonal slices
– 1 bamboo shoot, cut into thin diagonal slices
– ΒΌ cup vegetable oil
– 1 pound large shrimp
– 3 to 6 hot chili peppers
– 1 tablespoon finely minced garlic
– 1 tablespoon finely minced ginger
– 1green onion, thinly sliced
– 1 teaspoon hot chili paste (optional)
– 1 teaspoon toasted sesame oil

Sauce:
– 5 tablespoons ketchup
– 1 tablespoon soy sauce
– 1 tablespoon sugar
– 1 tablespoon rice wine vinegar
– 1 teaspoon cornstarch
– 1/2 tablespoon salt



Directions:

– In a large pot, bring water to a boil. Add asparagus, celery, and bamboo to pot; boil rapidly until they reach peak color brightness, about 2 minutes. Immediately strain into a bowl and set aside.
– Heat vegetable oil in a large wok over high heat. When smoking, add shrimp and cook until pink, about 2 minutes. Remove from heat and set aside.
– Add chili peppers, garlic, ginger, green onion, and chili paste to wok; cook 1 minute, stirring.
– Add reserved asparagus, celery, and bamboo to wok; cook 2 minutes, until lightly browned. Add shrimp back to wok and stir.
– In a small bowl, whisk together sauce ingredients. Add to wok and cook, stirring, until sauce thickens.
– Serve hot with a drizzle of sesame oil over each plate.

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