Sichuan-style Shrimp

Adapted from Foolproof Chinese Cooking via Epicurious.

I was looking for something to make for dinner last night that was quick, didn't heat up my kitchen with the oven, and had my favorite protein, shrimp. Love me some shrimp. This was a great option because it also has garlic, which I just got a head from my CSA yesterday and I could throw in some extra veggies from my CSA delivery. And I promise you, that if you go to the ethnic aisle of your grocery store, or better yet K&S, and start playing with some of their sauces you'll be less tempted to patron the by-in-large crappy Chinese restaurants here in Nashville (there are a few exceptions). Seriously, stir frying is so easy, quick, adaptable, and healthy.

Note, I was not a good foodie, and didn't go to K&S for my ingredients. I went to Publix because I was in a hurry. They didn't have Chinese black vinegar, so I substituted cider vinegar. Regardless this was delicious. Also note that I love love love love love tomato paste in a tube. No opening a can, no throwing away what's left, just squeeze into your pan.

I also threw in some onion with the garlic and ginger and broccoli with the shrimp. Serve with rice.

Ingredients
1/2 tablespoons peanut oil
2 teaspoons finely chopped fresh ginger
1 tablespoon coarsely chopped garlic
2 tablespoon finely chopped scallions
1 lb raw shrimp, shelled and deveined

For the sauce:
1 tablespoon tomato paste
2 teaspoons chili bean sauce
2 teaspoons Chinese black vinegar or cider vinegar
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
2 teaspoons sugar
2 teaspoons sesame oil
Cilantro sprigs, to garnish (optional)

Instructions

1. Heat a wok over high heat. Add the oil, and when it is very hot and slightly smoking, add the ginger, garlic, and scallions.

2. Stir-fry for 20 seconds, then add the shrimp. Stir-fry the shrimp for about 1 minutes.

3. Add the sauce ingredients and continue to stir-fry for another 3 minutes over a high heat. Serve at once.