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Sichuan/Szechuan Shrimp

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.

Serves 4

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.


  1. You can tell the shrimp are cooked when they are pink and opaque and have curled into the letter “C”.
  2. If you don’t have fresh ginger on hand then use ½ tsp dried ground ginger.
  3. This is hot, if you have a hard time with heat then maybe you’ll want to use 1 tsp of the sriracha instead!