![Phoenix Tail Shrimp Stir-Fry](https://ik.imagekit.io/human/tr:w-auto,dpr-auto/recipes/phoenix-tail-shrimp-stir-fry--00d243c7-0fdf-4acb-92f9-701dcac1d48b.png)
Recipe
Phoenix Tail Shrimp Stir-Fry
Fiery Shrimp Delight: A Spicy Twist on Chinese Cuisine
4.8 out of 5
Indulge in the vibrant flavors of Chinese cuisine with this Phoenix Tail Shrimp Stir-Fry. This dish showcases the perfect balance of heat and umami, making it a delightful addition to any Chinese feast.
Metadata
Preparation time
20 minutes
Cooking time
10 minutes
Total time
30 minutes
Yields
4 servings
Preparation difficulty
Easy
Suitable for
Pescatarian, Gluten-free, Dairy-free, Low-carb, Low-calorie
Allergens
Shellfish
Not suitable for
Vegan, Vegetarian, Paleo, Keto, Nut-free
Ingredients
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500g (1.1 lb) shrimp, peeled and deveined 500g (1.1 lb) shrimp, peeled and deveined
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2 tablespoons soy sauce 2 tablespoons soy sauce
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1 tablespoon Shaoxing wine 1 tablespoon Shaoxing wine
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1 tablespoon cornstarch 1 tablespoon cornstarch
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1 teaspoon sesame oil 1 teaspoon sesame oil
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2 tablespoons vegetable oil 2 tablespoons vegetable oil
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3 cloves garlic, minced 3 cloves garlic, minced
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1 tablespoon ginger, grated 1 tablespoon ginger, grated
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2 red chili peppers, sliced 2 red chili peppers, sliced
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1 teaspoon Sichuan peppercorns 1 teaspoon Sichuan peppercorns
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1 red bell pepper, sliced 1 red bell pepper, sliced
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1 yellow bell pepper, sliced 1 yellow bell pepper, sliced
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1 carrot, julienned 1 carrot, julienned
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100g (3.5 oz) snap peas 100g (3.5 oz) snap peas
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2 green onions, sliced 2 green onions, sliced
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Salt, to taste Salt, to taste
Nutrition
- Calories (kcal / KJ): 250 kcal / 1046 KJ
- Fat (total, saturated): 10g, 1.5g
- Carbohydrates (total, sugars): 12g, 4g
- Protein: 28g
- Fiber: 4g
- Salt: 1.5g
Preparation
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1.In a bowl, combine the shrimp, soy sauce, Shaoxing wine, cornstarch, and sesame oil. Mix well and let it marinate for 15 minutes.
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2.Heat the vegetable oil in a wok or large skillet over high heat.
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3.Add the minced garlic, grated ginger, sliced chili peppers, and Sichuan peppercorns. Stir-fry for 1 minute until fragrant.
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4.Add the marinated shrimp to the wok and stir-fry for 2-3 minutes until they turn pink and are cooked through. Remove the shrimp from the wok and set aside.
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5.In the same wok, add the sliced bell peppers, julienned carrot, and snap peas. Stir-fry for 2-3 minutes until the vegetables are crisp-tender.
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6.Return the cooked shrimp to the wok and toss everything together. Season with salt to taste.
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7.Garnish with sliced green onions and serve hot.
Treat your ingredients with care...
- Shrimp — Make sure to devein the shrimp properly to remove any grit or sand. Pat them dry before marinating to ensure the flavors penetrate the shrimp evenly.
Tips & Tricks
- For a milder version, reduce the amount of chili peppers and Sichuan peppercorns.
- Serve the stir-fry with steamed rice or noodles for a complete meal.
- Customize the vegetable selection based on personal preference or seasonal availability.
- Adjust the salt according to taste, as soy sauce already adds saltiness to the dish.
- To save time, prepare the ingredients in advance and have them ready for quick stir-frying.
Serving advice
Serve the Phoenix Tail Shrimp Stir-Fry hot as a main course, accompanied by steamed rice or noodles. Garnish with fresh cilantro leaves for an added burst of freshness.
Presentation advice
Arrange the stir-fried shrimp and vibrant vegetables on a large serving platter, allowing the colors to pop. Sprinkle some sliced green onions on top for an attractive finishing touch.
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