Cl Sichuan Shrimp Stir Fry with Broccoli or Asparagus
Experience the bold, savory flavors of Sichuan cuisine with this vibrant Shrimp Stir Fry with Broccoli or Asparagus. Juicy shrimp are marinated in soy sauce and Shaoxing wine, then wok-tossed with tender-crisp vegetables in a spicy, umami-rich sauce made with chili bean paste, garlic, and ginger. Perfectly balanced with a hint of sweetness and optional heat from red pepper flakes, this quick and easy stir fry is a weeknight dinner hero, ready in just 25 minutes. Serve it over fluffy steamed rice or noodles for a wholesome, delicious meal that brings restaurant-quality Chinese flavors right to your kitchen.
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Recipe Information
Ingredients
- 1 pound shrimp (peeled and deveined)
- 1 pound broccoli or asparagus
- 1 tablespoon cornstarch
- 3 tablespoons low-sodium soy sauce
- 2 tablespoons Shaoxing wine or dry sherry
- 1 tablespoon chili bean paste (Doubanjiang)
- 3 cloves garlic (minced)
- 1 tablespoon ginger (minced)
- 1 teaspoon sesame oil
- 2 tablespoons vegetable oil or other neutral oil
- 1 teaspoon sugar
- 0.25 teaspoon white pepper powder (optional)
- 2 stalks scallions (sliced)
- 0.5 teaspoon red pepper flakes (optional, for extra heat)
Instructions
In a medium bowl, toss the shrimp with the cornstarch, 1 tablespoon of soy sauce, and 1 tablespoon of Shaoxing wine. Set aside to marinate for 10 minutes while preparing the other ingredients.
Cut the broccoli into bite-sized florets or trim the asparagus into 2-inch pieces. Blanch the broccoli or asparagus in boiling water for 1 minute, then transfer to an ice bath to stop cooking. Drain and set aside.
In a small bowl, mix the remaining 2 tablespoons of soy sauce, 1 tablespoon of Shaoxing wine, chili bean paste, sugar, and white pepper (if using). Stir until well combined.
Heat 1 tablespoon of vegetable oil in a large wok or skillet over medium-high heat. Add the marinated shrimp and stir-fry for 2-3 minutes, or until just pink and cooked through. Remove the shrimp from the wok and set aside.
In the same wok, add the remaining 1 tablespoon of vegetable oil. Add the garlic, ginger, and red pepper flakes (if using). Stir-fry for 30 seconds until fragrant.
Add the blanched broccoli or asparagus to the wok and stir-fry for 2 minutes. Pour the sauce mixture over the vegetables and toss to coat evenly.
Return the shrimp to the wok and stir everything together. Cook for 1-2 minutes to heat through and allow the flavors to meld.
Drizzle with sesame oil and garnish with sliced scallions.
Serve hot over steamed rice or noodles.
Nutrition Facts
Calories |
1122 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 49.5 g | 63% | |
| Saturated Fat | 7.8 g | 39% | |
| Polyunsaturated Fat | 5.8 g | ||
| Cholesterol | 886 mg | 295% | |
| Sodium | 3319 mg | 144% | |
| Total Carbohydrate | 56.7 g | 21% | |
| Dietary Fiber | 13.8 g | 49% | |
| Total Sugars | 13.8 g | ||
| Protein | 129.8 g | 260% | |
| Vitamin D | 20.3 mcg | 101% | |
| Calcium | 429 mg | 33% | |
| Iron | 7.9 mg | 44% | |
| Potassium | 2770 mg | 59% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
