Stir-Fried Sichuan-Style Shrimp with Zucchini, Red Bell Pepper, and Peanuts

Name: Stir-Fried Sichuan-Style Shrimp with Zucchini, Red Bell Pepper, and Peanuts
Yield: Serves 4
Cuisine: Asia, Chinese
Ingredients: 2 medium, garlic cloves, 1 minced or pressed through garlic press, 1 thinly sliced; 1 pound, extra-large (21-25) shrimp, peeled, deveined, and tails removed; 3 tablespoons, vegetable oil; 1/2 teaspoon, table salt; 1 tablespoon, broad bean chili paste (see note); 1 tablespoon, Asian chili-garlic sauce; 2 teaspoons, soy sauce; 2 tablespoons, dry sherry or Shaoxing wine; 1 tablespoon, white vinegar or Chinese black vinegar; 1 teaspoon, sugar; 2 teaspoons, Chinese hot chili oil or toasted sesame oil; 1 teaspoon, cornstarch; 1/2 teaspoon, Sichuan peppercorns, toasted and ground (optional); 1 , jalapeño chile, halved, ribs and seeds removed, and sliced thinly on bias (see note); 1/2 cup, roasted unsalted peanuts; 1 small, zucchini, cut into 3/4-inch dice (2 cups); 1 medium, red bell pepper, seeded and cut into 3/4-inch dice; 1/2 cup, loosely packed cilantro leaves

Main Courses
Asia
Chinese
Fruits & Vegetables
Vegetables
Fish & Seafood
Weeknight

Appears in Cook's Illustrated July/August 2010

Broad bean chili paste is the key to this flavorful stir-fry.

SERVES 4

TIME 40 minutes

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