Ingredients with Measurements:
- 1/4 cup soy sauce
- 1/4 cup rice vinegar
- 2 tablespoons honey
- 2 tablespoons chili oil
- 1 tablespoon Sichuan peppercorns
- 1 tablespoon minced garlic
- 1 tablespoon minced ginger
- 1/2 teaspoon ground cumin
- 1/2 teaspoon ground coriander
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground fennel
- 1/4 teaspoon ground star anise
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1 pound shrimp, peeled and deveined
Special equipment needed:
- None
Step-by-step instructions:
1. In a small bowl, whisk together soy sauce, rice vinegar, honey, chili oil, Sichuan peppercorns, garlic, ginger, cumin, coriander, cinnamon, cloves, fennel, star anise, salt, and black pepper.
2. Heat a large skillet or wok over high heat.
3. Add the shrimp and stir-fry for 2-3 minutes or until pink and cooked through.
4. Pour the sauce over the shrimp and stir-fry for an additional 1-2 minutes or until the sauce thickens and coats the shrimp.
5. Serve hot with rice or noodles.
- Time:
Preparation time: 10 minutes
- Cooking time: 5 minutes
Temperature:
- High heat
Serving size:
- 4 servings
Nutritional information:
- Calories: 220
- Fat: 6g
- Carbohydrates: 14g
- Protein: 28g
Substitutions for ingredients:
- If you don't have Sichuan peppercorns, you can use black peppercorns instead.
- If you don't have chili oil, you can use red pepper flakes or hot sauce.
- If you don't have rice vinegar, you can use apple cider vinegar or white wine vinegar.
- If you don't have honey, you can use brown sugar or maple syrup.
Variations:
- You can use chicken, beef, or tofu instead of shrimp.
- You can add vegetables such as bell peppers, onions, and broccoli to the stir-fry.
Tips and tricks:
- Make sure to stir-fry the shrimp quickly over high heat to prevent overcooking.
- You can adjust the amount of chili oil to your liking for more or less heat.
- You can make the sauce ahead of time and store it in the fridge for up to a week.
Storage instructions:
- Store any leftover sauce in an airtight container in the fridge for up to a week.
Reheating instructions:
- Reheat the shrimp and sauce in a skillet over medium heat until heated through.
Presentation ideas:
- Serve the shrimp and sauce in a large bowl with rice or noodles on the side.
- Garnish with chopped green onions or cilantro.
Garnishes:
- Chopped green onions or cilantro
Pairings:
- Serve with steamed rice or noodles.
Suggested side dishes:
- Steamed vegetables such as broccoli or bok choy.
Troubleshooting advice:
- If the sauce is too thick, you can add a splash of water or chicken broth to thin it out.
Food safety advice:
- Make sure to cook the shrimp to an internal temperature of 145°F to ensure it is safe to eat.
Food history:
- Mala sauce is a popular Chinese sauce that originated in Sichuan province. It is known for its numbing and spicy flavor.
Flavor profiles:
- Spicy, sweet, savory, and numbing.
Serving suggestions:
- Serve hot with rice or noodles.
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