Sichuan Shrimp with Chili Sauce


– 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

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


– 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.

New Hong Kong
New Hong Kong Fort Wayne, New Hong Kong menu, New Hong Kong hours, Chinese restaurant Fort Wayne, Chinese cafe Fort Wayne, Chinese bistro Fort Wayne, Chinese diner Fort Wayne, Chinese buffet Fort Wayne, Chinese food Fort Wayne