Comments on: Szechuan Shrimp Stir Fry

By: Elaine

Elaine — Tue, 08 Apr 2025 07:37:06 +0000

In reply to V. Your alternative is awesome

By: V

Sat, 05 Apr 2025 20:10:02 +0000

It’s delicious! I switched the dried Sichuan peppers for Chiles de Arbol, and I used less of them because their spice level is unreliable. It was delicious!!!!

By: Elaine

Elaine — Tue, 04 Feb 2025 00:17:39 +0000

In reply to stuart itter. We are not near the sea so it is a almost no traditional recipe for shrimp. But seafood is quite common now.

By: stuart itter

stuart itter — Mon, 03 Feb 2025 18:31:57 +0000

Thanks. Just “what the doctor ordered.” Have followed Fuchsia Dunlop’s Szechuan cooking for decades. She has few if any shrimp dishes cuz I guess there were no shrimp in the Provence. That is the seafood shrimp. Guess there could have been some smallish people.

By: Elaine

Elaine — Wed, 12 Jun 2024 03:10:33 +0000

In reply to mitchell edward blessinger. Finally sprinkle some sesame oil, about 1 tbsp

By: mitchell edward blessinger

mitchell edward blessinger — Fri, 07 Jun 2024 23:29:57 +0000

how much sesame oil?

By: Elaine

Elaine — Thu, 04 Apr 2024 08:26:17 +0000

In reply to Eve. Eve, The seeds are removed in most cases. Try different brand.

By: Eve

Eve — Wed, 03 Apr 2024 06:28:04 +0000

In reply to Eve.

Oh! I forgot to say that of course the recipe is delicious!!! I am waiting for my husband to finish working so we can eat!

By: Eve

Eve — Wed, 03 Apr 2024 06:27:16 +0000

Hello, Elaine! I am a long time fan of your website! I have a question about the Sichuan peppercorns. Every bag I have bought, many of them have the seed inside. It takes so long to sort/remove. Do they always come like this or can you find them where this tedious process is already done for you?