Central Chinese · beginner
Hubei Garlic Chili Pepper Shrimp
Succulent shrimp flash-fried with aromatic minced garlic, crunchy bell peppers, and chili flakes in a quick light chicken broth glaze.
- PREP TIME
- 15 min
- COOK TIME
- 10 min
- SERVES
- 4
LET’S MAKE IT
Step by step
- 01
Pat the shrimp completely dry with paper towels to ensure a good sear.
- 02
In a cup, mix the halal chicken broth, halal soy sauce, and cornstarch together to form the stir-fry slurry.
- 03
Heat 1.5 tablespoons of vegetable oil in a wok over high heat until smoking.
- 04
Add the shrimp to the wok in a single layer and sear for 1 minute per side until bright pink, then remove to a bowl.
- 05
Add the chopped garlic, diced green bell pepper, and chili flakes to the hot wok, stir-frying for 1 to 2 minutes until aromatic.
- 06
Pour the broth mixture into the wok along with the cooked shrimp and scallions. Toss rapidly for 1 minute until the sauce thickens and coats the shrimp entirely.
A LITTLE KITCHEN KNOW-HOW
High-Heat Flash Searing
Cooking delicate proteins rapidly over extreme heat preserves tender texture while generating deep savory browned flavors in seconds.
Notes from the kitchen
- Do not overcook the shrimp during the initial sear; they finish cooking when tossed in the final sauce.
- Using a high-heat oil like canola or peanut oil allows for maximum searing without smoking.
- Original home-cooking adaptation inspired by Central Chinese; regional versions vary.
- Use halal-certified meat, poultry, stock, sauces, cheese and other processed ingredients. Check labels and avoid cross-contamination. Recipe screening is not halal certification.