Look at those pretty colors... Red bell peppers, zucchini, cilantro, shrimp, peanuts and some asian flavors. The leftovers (aka lunch the next day) may have been even better.
Stir-Fried Sichuan-Style Shrimp
Monday, June 28, 2010
This month Cooks Illustrated featured an article called "Rethinking Stir-Fried Shrimp". We picked the Sichuan-Style recipe to try because we like some spicy, hotness :) It was so good. Oh so good. Don't pick this particular variation unless you can stand some HEAT!!
Look at those pretty colors... Red bell peppers, zucchini, cilantro, shrimp, peanuts and some asian flavors. The leftovers (aka lunch the next day) may have been even better.
Look at those pretty colors... Red bell peppers, zucchini, cilantro, shrimp, peanuts and some asian flavors. The leftovers (aka lunch the next day) may have been even better.
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HBD to Claire and Ross!
Such a fun birthday weekend for two of my favorites! Claire turned 8 and Ross turned… more than 8 :) Date night picture--
Yes leftovers are a MUST with this dish! You're right about the heat too! My husband grabbed the bottle of sambal oelek to put some on, and I advised him to try it first :) He still put more on - LOL. Well, it's plenty hot for me. I LOVE this stir-fry and have made it probably five times now. My husband wasn't hugely into most of the stir-fry recipes I've tried, but this one, he loves :) Lots of heat, but lots of really good flavors there, too. And now I have to keep making it, because I have a bag of sichuan peppercorns and a bottle of Lee Kum Kee Chili Bean Sauce (that's what I used for the broad bean chili paste) that are going to last me five years!
ReplyDeleteAnyway, just a long-winded way of saying that this recipe is DELICIOUS, as usual from Cook's Illustrated :)