Chef Jet Tila prepares a fresh and healthy take on this popular Szechuaan dish–one that’s almost as easy as ordering take-out, and much more satisfying.
2 tablespoons oyster sauce
1 1/2 tablespoons chili garlic sauce
1 teaspoon rice vinegar
1 teaspoon toasted sesame oil
2 tablespoons canola oil
1/4 cup small dried chilies (such as chilies de árbol)
3 garlic cloves, minced
1 medium onion, sliced
1/2 red bell pepper, cut into about 1/3-inch-wide strips
1/2 green bell pepper, cut into about 1/3-inch-wide strips
1 pound large shrimp, peeled and deveined
1/2 cup roasted cashews
1/2 teaspoon ground white pepper
2 green onions, thinly sliced
Steamed Brown Rice (see recipe)
To prepare the sauce: Whisk the oyster sauce, chili garlic sauce, vinegar, and sesame oil in a small bowl to blend and set aside.
For the stir-fry: Heat a large wok over medium-high heat. Add the oil. When the first wisp of white smoke comes off of the wok, add the chilies and garlic and stir-fry until fragrant, about 15 seconds.
Add the onion and bell peppers and stir-fry until the onion begins to soften, about 3 minutes. Add the shrimp and stir-fry until they begin to turn pink, about 2 minutes.
Add the sauce and half of the cashews and stir-fry until the shrimp are just pink and cooked through, about 2 minutes. Try not to over cook the shrimp, as they can get tough and chewy. Sprinkle with the white pepper.
Transfer the stir-fry to a platter. Sprinkle with the green onions and remaining cashews and serve immediately with steamed rice.