Comments on: Sichuan Shrimp Stir Fry

By: Pepper

Pepper — Mon, 14 Aug 2023 02:54:06 +0000

Great recipe. Very easy to make

By: Alex O

Alex O — Mon, 20 Feb 2023 02:54:57 +0000

This was pretty good. Rather than deal with removing individual peppercorns, we just ground them and added at the very end. We used 1 tsp and actually found it fairly mild. We also only used 1/2 cup dried chilis and, again, found it very mild. Next time I’dd add the full cup of chillies and go with 1.5 tsp of ground Sichuan peppercorn. Our shrimp never turned golden, just pink.

By: M. Weis

M. Weis — Mon, 16 May 2022 22:20:41 +0000

I learned a great deal from my friend and chef from Taiwan who gathered our dedicated group at her home in NH to teach our same group every week cooking lessons in the Art of Sichuan cuisine. Up until then, my favorite flavors were those of Canton Province. Many of us students learned how to cook tantalizing dishes some of which you show in this food blog. She would prepare 3 courses and a dessert to no more than 6 of us at a time and showed us how to cook many of the same dishes you show here. I miss those days long-gone now. It’s great to have found your food blog. At the end of our class, we had dinner after which each of us was handed a printed copy of the recipe cooked before us that day/night. I have kept them all in a loose-leaf folder and hope that at least one of my grandchildren will learn to cook and love these dishes as much as I have. Thanks very much!

By: RichWardlaw

RichWardlaw — Wed, 02 Jun 2021 03:13:59 +0000

Loved the taste and texture. I cut the chillis open as I like the spice and was amazing

By: Maggie Zhu

Maggie Zhu — Wed, 12 May 2021 01:04:29 +0000

In reply to Jamison crosby. You can ground 1/2 teaspoon peppercorns and use the powder instead (should yield about 1/4 teaspoon loosely packed powder).

By: Nick S.

Nick S. — Wed, 12 May 2021 00:46:23 +0000

This was great. I had just ordered Sichuan peppers from Amazon and I always have Sichuan peppercorns and Doubanjian (Ming Teh Doubanjian Broad Bean Paste with Chili) on hand. The directions were spot on. This is a do-again 🙂 Thank you for sharing!

By: Jamison crosby

Jamison crosby — Tue, 11 May 2021 21:14:34 +0000

In reply to Maggie Zhu. I’m excited to try this recipe but I’m wondering how I can possibly avoid eating the peppercorns (as you suggest) once they’re added to the dish? Kind of a bummer to ask my friends to pick them out one by one.

By: Maggie Zhu

Maggie Zhu — Fri, 07 May 2021 03:13:40 +0000

In reply to Barnett Frankel. It's very common in China to not eat the dried chili peppers because they are quite dry and the texture is not that good. You can ground the Sichuan peppercorns, but you should reduce it to 1/2 to 1 teaspoon, otherwise it will end up quite pungent.

By: Barnett Frankel

Barnett Frankel — Fri, 07 May 2021 00:25:08 +0000

This may be silly, but why shouldn’t I eat the chilis and if I grind the peppercorns is that going to change the flavor?