Spicy Sichuan Seafood in a Long Handle Wok
Spicy Sichuan Seafood in a Long Handle Wok
ingredients
- 2 tablespoons cooking oil
- 4 garlic cloves, crushed and chopped
- 2 tablespoons ginger, crushed, chopped
- ½ pound large shrimp, with or without shells
- ¼ cup rice wine
- 1 tablespoon red pepper flakes
- 2 tablespoons Chinese five-spice powder
- ¼ cup vegetable or meat broth
- 1 pound mussels, cleaned and rinsed
- ¼ cup oyster sauce
steps
- 1.
Set up your Barebones Long Handle Wok over a live-fire, heating the cooking oil until it shimmers.
- 2.
Add the crushed garlic and ginger; stir-fry them until fragrant and lightly browned.
- 3.
Toss in the shrimp and stir-fry for 1 minute until they start to turn pink.
- 4.
Pour in the rice wine, red pepper flakes, five-spice powder, and broth, bringing everything to a boil.
- 5.
Add the cleaned mussels to the wok, cover, and cook for about 2 minutes or until they open up.
- 6.
Uncover the wok and stir the mixture for an additional 1 minute to ensure all ingredients are coated evenly with flavors.
- 7.
Drizzle the oyster sauce over the shrimp and mussels, stirring gently to combine thoroughly.
- 8.
Serve the dish immediately, either over a fluffy bed of rice or in shallow bowls to savor the rich, spicy sauce.
