Szechaun Shrimp

Put the takeout menu down. This Szechuan shrimp comes together in a screaming hot wok in about 10 minutes flat, and it hits all the same notes as your favorite Chinese restaurant order.

Jumbo shrimp get stir-fried with garlic, fresh ginger, and green onions until pink and curled, then tossed in a sauce that balances sweet, salty, and fiery. Ketchup and chili sauce build the sticky base, dry sherry adds depth, and red pepper flakes bring the heat that gives Szechuan cooking its reputation.

Pile it over a bed of steaming white rice and dinner is done. Twenty-five minutes, one wok, zero delivery fees.

Pro Tips

• Get the wok ripping hot before the oil goes in. Peanut oil has a high smoke point for a reason. A lukewarm wok steams the shrimp instead of searing them.
• Shell and devein your shrimp ahead of time and pat them bone-dry with paper towels. Wet shrimp spatter and won’t get that snappy sear.
• Adjust the red pepper flakes to your heat tolerance. One teaspoon gives a solid kick, but you can go higher if you like it fiery.