Shrimp stir-fry with zucchini, red bell peppers and Sichuan peppercorns

Serves 4

  1. 1lb 21-25 count shrimp
  2. 3 cloves garlic
  3. 1 zucchini, cut into 3/4in pieces
  4. 1/2tsp Sichuan pepercorns
  5. 1 red bell pepper, cut into 3/4in pieces
  6. 1 jalapeno, seeded and sliced
  7. 2tb sherry
  8. 2tb chili paste
  9. 1tb distilled white vinegar
  10. 2tsp soy sauce
  11. 1tsp chili oil
  12. 1tsp sesame oil
  13. 1tsp sugar
  14. 1tsp cornstarch
  • Toss shrimp with 1 clove garlic, 1tb oil and 1/2tsp salt and rest for 30 minutes. Meanwhile, salt zucchini and let drain for 20 minutes. Toast peppercorns, crush and set aside.
  • Squeeze zucchini, pat dry and cook with red bell pepper for 3 minutes and set aside.
  • Cook shrimp undisturbed for 1 minute. Flip and cook for 1 minute. Add jalapeno and remaining garlic and cook for 30 seconds. Add peppercorns and 7-14 and cook for 1-2 minutes. Add back vegetables and serve.

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