I thought it was ‘Szechuan’ but I was wrong; it’s Sichuan, well it’s also Sichuan. This is a really spicy stirfry sauce with an awesome balance of sweet and savoury using everyday ingredients. Oh, and it comes together in minutes making this a great weeknight meal.
¼ Cup Sodium reduced Beef stock
1 tbsp ketchup
1 tbsp brown sugar
½ tbsp Sodium reduced soy sauce
½ tbsp rice wine vinegar
2 tsp sriracha
2 tsp cornstarch
½ tsp salt, plus extra
½ tsp pepper, plus extra
The juice of one lime
5 Dashes sesame oil
3 Cloves garlic, crushed
1 Inch fresh ginger, grated
1 tbsp extra virgin olive oil
453 g (1 pound) shrimp (cleaned and deveined)
2 – 3 Cups cooked rice
2 Green onions/scallions for garnish
Whisk together the beef stock, ketchup, brown sugar, soy sauce, vinegar, sriracha, cornstarch, salt, pepper, lime juice, sesame oil, garlic and ginger; mix well, ensuring the corn starch is completely dissolved and then set aside.
Heat a wok or large frying pan over high heat and add the olive oil, when it’s hot (it will ripple) add the shrimp; season with salt and pepper.
Saute the shrimp until they start to turn pink and then pour the beef stock mixture into the pan. Let the mixture come to a boil and when the sauce starts to thicken drop the heat to low until the shrimp are completely cooked.
Serve over rice and garnish with the green onions.
- You can tell the shrimp are cooked when they are pink and opaque and have curled into the letter “C”.
- If you don’t have fresh ginger on hand then use ½ tsp dried ground ginger.
- This is hot, if you have a hard time with heat then maybe you’ll want to use 1 tsp of the sriracha instead!