Plump, juicy shrimp tossed in a fiery, numbing Szechuan sauce with crisp veggies. This classic Chinese-American stir-fry is packed with bold flavors and comes together in under 30 minutes, perfect for a weeknight meal.
Prep15 min
Cook10 min
Servings4
Serving size: 1 serving
349cal
44gprotein
15gcarbs
13g
Ingredients
1.5 lb Large Shrimp (Peeled and deveined, tails on or off)
4 tsp Cornstarch (Divided: 1 tbsp for marinade, 1 tsp for sauce)
4 tbsp Soy Sauce (Divided: 1 tbsp for marinade, 3 tbsp for sauce)
1 tbsp Shaoxing Wine (Can substitute with dry sherry)
Perfectly fluffy, long-grained basmati rice with a delicate aroma. This simple, foolproof recipe gives you separate, non-sticky grains every time, making it the perfect base for any curry or dal.
A comforting classic from Chinese-American restaurants, this soup features delicate ribbons of egg in a savory, seasoned chicken broth. Ready in just 15 minutes, it's the perfect light starter or quick meal.
About Szechuan Shrimp, Steamed Basmati Rice and Egg Drop Soup
Perfectly spiced Szechuan shrimp with fluffy rice – a fiber-rich, soul-satisfying dinner!
This chinese_american dish is perfect for dinner. With 733.38 calories and 57.3g of protein per serving, it's a nutritious choice for your meal plan.
fat
10 pcs Dried Red Chilies (Adjust quantity to your spice preference)
1 tbsp Szechuan Peppercorns (Whole peppercorns)
1 inch piece Ginger (Peeled and minced)
4 cloves Garlic (Minced)
4 stalks Scallions (White parts chopped, green parts sliced for garnish)
1 medium Bell Pepper (Any color, chopped into 1-inch pieces)
1 small Onion (Chopped into 1-inch pieces)
1 tsp Sesame Oil (Toasted sesame oil for finishing)
1 tsp Toasted Sesame Seeds (For garnish)
Instructions
1
Marinate the Shrimp
In a medium bowl, combine the shrimp, 1 tablespoon (3 tsp) of cornstarch, 1 tablespoon of soy sauce, Shaoxing wine, and white pepper.
Toss thoroughly to coat each shrimp evenly.
Set aside to marinate for 15 minutes while you prepare the remaining ingredients.
2
Prepare the Sauce & Peppercorns
In a small bowl, whisk together the remaining 3 tablespoons of soy sauce, rice vinegar, sugar, the remaining 1 teaspoon of cornstarch, and the chicken broth. Set aside.
Heat a small, dry skillet over medium-low heat. Add the Szechuan peppercorns and toast for 1-2 minutes, shaking the pan, until fragrant. Be careful not to burn them.
Immediately transfer the toasted peppercorns to a spice grinder or mortar and pestle and grind into a coarse powder.
3
Cook the Shrimp
Heat 2 tablespoons of vegetable oil in a wok or large skillet over high heat until it just begins to smoke.
Carefully add the marinated shrimp in a single layer, working in batches if necessary to avoid overcrowding.
Cook for 60-90 seconds per side, until the shrimp are pink and opaque. Do not overcook.
Remove the cooked shrimp from the wok and set aside on a plate.
4
Stir-fry Aromatics and Vegetables
Add the remaining 1 tablespoon of oil to the same wok over high heat.
Add the dried red chilies and the ground Szechuan peppercorn powder. Stir-fry for 30 seconds until fragrant.
Add the minced ginger, garlic, and the chopped white parts of the scallions. Stir-fry for another 30 seconds until aromatic.
Add the chopped onion and bell pepper. Stir-fry for 2-3 minutes until the vegetables are tender-crisp.
5
Combine and Finish
Return the cooked shrimp to the wok with the vegetables.
Give the sauce a quick stir to recombine the cornstarch, then pour it into the wok.
Stir and toss everything together constantly for 1-2 minutes as the sauce thickens and coats all the ingredients.
Remove from heat, drizzle with sesame oil, and give it a final toss.
6
Serve Immediately
Garnish with the sliced green parts of the scallions and toasted sesame seeds.
Serve immediately with hot steamed rice.
Servings
4
Serving size: 1 serving
262cal
5gprotein
55gcarbs
1gfat
Ingredients
1.5 cup Basmati Rice (Use good quality, aged basmati rice for best results)
2.25 cup Water (For the absorption cooking method)
0.75 tsp Salt (Adjust to taste)
1 tsp Ghee (Optional, for flavor and to prevent sticking)
Instructions
1
Rinse and Soak the Rice (35 minutes)
Place the basmati rice in a large bowl. Add cold water and gently swirl the rice with your fingers. Drain the cloudy water. Repeat this process 3-4 times until the water runs mostly clear. This removes excess starch and prevents stickiness.
Cover the rinsed rice with fresh water and let it soak for 30 minutes. Soaking allows the grains to absorb water, ensuring they cook evenly and elongate beautifully.
After 30 minutes, drain the rice completely using a fine-mesh sieve and set aside.
2
Cook the Rice (15 minutes)
In a medium, heavy-bottomed saucepan with a tight-fitting lid, combine the drained rice, 2.25 cups of fresh water, salt, and ghee (if using).
Bring the mixture to a rolling boil over medium-high heat, uncovered.
As soon as it boils, give it one gentle stir, then immediately reduce the heat to the lowest possible setting. Cover the saucepan tightly with the lid.
Let the rice simmer for 12-15 minutes, or until all the water has been absorbed. Do not lift the lid during this time to prevent steam from escaping.
3
Rest and Fluff (10 minutes)
Turn off the heat but leave the saucepan on the stove, still covered. Let the rice rest and steam for 10 minutes. This step is crucial for finishing the cooking process and achieving a perfect texture.
After resting, remove the lid. Use a fork to gently fluff the rice, separating the long, delicate grains.
Serve hot as a perfect accompaniment to curries, dals, or grilled dishes.
