Salty Shrimp Hunan Style Recipe

1. Prep shrimp

Rinse and pat the shrimp dry. Place in a bowl and add 1 tbs light soy sauce, 1 tbs Shaoxing wine, 1 tsp cornstarch and 1 tsp vegetable oil. Toss until evenly coated and let sit for 10 minutes while preparing other ingredients. The cornstarch gives a light velvety finish when stir-fried.

2. Mix the sauce

In a small bowl whisk together 1 tbs doubanjiang, 1 tbs light soy sauce, 1/2 tsp dark soy, 1 tsp rice vinegar, 1/2 tsp sugar, and 1/2 cup chicken broth (or water). In a separate small cup dissolve 1 tsp cornstarch in 1–2 tbs cold water to make a slurry; set both aside.

3. Prep aromatics and vegetables

Mince the garlic and ginger, slice scallions separating whites and greens, seed and thinly slice bell peppers, slice celery diagonally, and ready the dried chiles (break in half if large to release more heat). Drain any bamboo shoots or water chestnuts if using.

4. Stir-fry vegetables

Heat a wok or large skillet over high heat until hot. Add 1 tbs neutral oil and swirl. Add the white parts of the scallions, half the garlic and half the ginger, plus the dried chilies. Stir-fry 20–30 seconds until fragrant but not burnt. Add bell peppers, celery and optional bamboo shoots; stir-fry 1–2 minutes until vegetables are bright and just tender-crisp. Remove vegetables to a plate and keep warm.

5. Cook the shrimp

Wipe the wok if needed and reheat over high heat. Add the remaining 1 tbs neutral oil. When shimmering, add the marinated shrimp in a single layer. Let cook undisturbed 30–45 seconds until the edges start to turn pink, then stir or toss and cook another 30–60 seconds until shrimp are opaque and just cooked through. Remove shrimp to the plate with vegetables.

6. Combine & thicken

Lower heat to medium-high. Add the remaining garlic and ginger and quickly stir 10 seconds. Add the prepared sauce mixture to the wok, stirring to loosen any browned bits. Bring to a gentle boil, then stir in the cornstarch slurry and cook 15–30 seconds until sauce thickens to a glossy coating. Taste and adjust salt/heat: add a pinch of salt or a splash more soy if needed.

7. Return shrimp and vegetables

Return shrimp and vegetables to the wok and toss to coat evenly in the sauce for 20–30 seconds. Stir in 1/2 tsp sesame oil for aroma and sprinkle in the green parts of the scallions. Remove from heat.

Transfer to a serving plate. Garnish with toasted sesame seeds and fresh cilantro or extra scallion greens. Serve immediately over steamed rice or noodles.