Sichuan Doubanjiang Shrimp (干烧虾 — Gan Shao Style)

Any preamble can go here.

Ingredients

Sauce:

• 1.5 tbsp doubanjiang (Pixian brand if you have it) - 1 tbsp shaoxing wine - 1 tbsp soy sauce (makes it too salty)
• 1 tsp sugar - 1 tbsp tomato paste or ketchup (traditional, not weird according to claude)
• 2 tbsp water or stock

Aromatics:

• 3–4 cloves garlic, minced
• 1 inch ginger, minced
• 2 scallions, whites and greens separated, chopped

Directions

1. Heat 2 tbsp oil over medium heat. Add doubanjiang and stir-fry for 30–60 seconds until the oil turns red and it smells amazing.
2. Add garlic, ginger, and scallion whites. Stir for 15 seconds.
3. Crank heat to medium-high. Add shrimp and sear 1 minute per side.
4. Add shaoxing wine, soy sauce, sugar, tomato paste, and water. Toss everything together and simmer 1–2 minutes until the sauce thickens and coats the shrimp.
5. Finish with scallion greens.

Serve over: plain steamed rice (you’ll want it to soak up the sauce). ← good advice

Notes

this was good but had to add more oil. or else stick it sticks to pan. I didn’t use sugar or tomato paste or wine or soy sauce, just water. Doubanjiang is salty enough. Just used water to deglaze, mix, and reduce sauce at the end. I put all scallions at the end.

Nutrition