Szechwan cuisine comes from the Sichuan province in China. It's bold and spicy due to it's use of spices, garlic, and peppers. Spicy Sichuan cuisine has been a common cuisine since the middle ages, but matriculated into American cuisine sometime during the early 19th century when more and more Chinese immigrants began relocating to America.
I love sharing little tidbits like that with y'all. Knowledge is power, right? Anyway, let's grab our cooking aprons and I'll meet you in the kitchen!
Yields 4 Servings
You will need:
- 4 Tbsp Water
- 2 Tbsp Ketchup
- 1 Tbsp Soy Sauce
- 2 Tsp Cornstarch
- 1 Tsp Honey
- 1/2 Tsp Crushed Red Pepper
- 1/4 Tsp Ground Ginger
- 1 Tbsp Vegetable Oil
- 1/4 Cup Green Onions, Sliced
- 4 Cloves Garlic, Minced
- 12 Ounces Cooked Shrimp, Tails Removed
- In a bowl, stir together water, ketchup, soy sauce, cornstarch, honey, crushed red pepper, and ground ginger.
- Set aside.
- Heat oil in a large skillet over medium-high heat.
- Stir in green onions and garlic; cook 30 seconds.
- Stir in shrimp, and toss to coat with oil. Stir in sauce.
- Cook and stir until sauce is bubbly and thickened.
Steamed White Rice
Yields 6 Servings
You will need:
- 2 Cups Long-Grain White Rice
- 2.5 Cups Water
- 1 Tsp Kosher Salt
- Rinse rice under cold water until the water runs clear.
- Place rice and measured water in a sauce pan with a tight-fitting lid.
- Bring to a boil over high heat.
- Add salt, stir together, and reduce heat to low.
- Simmer undisturbed until rice is tender, about 15 minutes.
- Remove from heat but leave the lid intact for 5 minutes to steam.
- Fluff with a fork and serve under Szechuan shrimp.
Okay ladies and gentlemen, I will be back sometime later this week with another delicious recipe or two. I have a fun weekly treat for all of you in the works as well. Be prepared for a new segment debuting within the next few weeks. Have a great evening, and happy blogging to you all!