Szechuan Shrimp

Instructions

1. Marinate the shrimp
   In a medium bowl, combine the shrimp with 1 tablespoon soy sauce, Shaoxing wine, and cornstarch. Mix well to coat and let it marinate for 10 minutes while preparing other ingredients.
2. Prepare the sauce
   In a small bowl, mix together the remaining 2 tablespoons soy sauce, chili bean paste, sugar, and 2 tablespoons water. Stir until well combined and set aside.
3. Heat the wok
   Heat a wok or large skillet over high heat until smoking. Add 2 tablespoons of vegetable oil and swirl to coat the sides of the wok.
4. Sear the shrimp
   Add the marinated shrimp to the wok in a single layer and cook without stirring for 1 minute. Then stir-fry for another 1-2 minutes until the shrimp are almost cooked through but not completely. Transfer to a plate and set aside.
5. Create the aromatic base
   Add the remaining tablespoon of oil to the wok. Add the dried chilies, Sichuan peppercorns, garlic, ginger, and white parts of scallions. Stir-fry for 30 seconds until fragrant but not burned.
6. Add vegetables
   Add the diced bell pepper and green parts of scallions to the wok. Stir-fry for 1-2 minutes until the bell pepper begins to soften.
7. Combine and finish
   Return the shrimp to the wok, add the prepared sauce, and stir-fry for another 1-2 minutes until the shrimp are fully cooked and coated with sauce. The sauce should thicken slightly.
8. Serve
   Turn off the heat, drizzle with sesame oil and give everything a final toss. Transfer to a serving plate and serve immediately with steamed rice.