Culinary Travel: Sichuan Province China

Sichuan, known formerly in the West by its postal map spellings of Szechwan, is located in the southwest part of China. Sichuan means ‘Four Rivers’ and the name pays tribute to that most essential element, water. Indeed, the ‘four’ are but the mightiest of the 1300-plus rivers roiling or sedately meandering across the southwest’s most expansive province and long dominating the ethos.

Sichuan is gifted with lush mountains and exquisite waters, and abounds in historical and cultural resources. Its main scenic spots and historical sites include Emei Mountain, Qingcheng Mountain, and Long Valley, the Dujiangyan Irrigation System, Leshan Giant Buddha, and Jiuzhaigou (Nine-Village Valley). The Wolong Nature Reserve in Sichuan is home to the Chengdu Giant Panda Research Base, one of the most important centers in the world for the captive conservation of the Giant Panda.

People immediately think of Sichuan food as being hot, sour, sweet, and salty; using fish sauce; or having a strange taste. Actually, these flavors were introduced only in the last 100 years, and initially were popular only in the lower strata of society. Hot pepper, an important flavoring in Sichuan cuisine, was introduced into China only 200 to 300 years ago.

Stir-Fried Shrimp in Garlic Sauce

Servings: 3-4

Ingredients:
1 lb large shrimp, cleaned and deveined
3 1/2 cups assorted fresh vegetables, chopped
1/3 cup chicken broth
1 teaspoon rice wine vinegar
2 tablespoons light soy sauce
1/2 teaspoon sesame oil
1 teaspoon chili paste (sambal oelek)
1 tablespoon dry sherry or 1 tablespoon sake
1 1/2 tablespoons vegetable oil
9 cloves garlic, minced
1 1/2 teaspoons minced ginger
10 Thai chiles, stemmed and left whole
1 tablespoon cornstarch
3 tablespoons water
hot steamed rice

Directions:
In a small bowl, mix together chicken broth, vinegar, soy sauce, sesame oil, chile paste (if using) and sherry; set aside.

In another small bowl or cup, stir together the tbsp of cornstarch with the 3 tbsp of water and set aside.

Heat the oil over medium-high heat in a wok; add ginger and garlic and sizzle briefly, then add vegetables and Thai chilies (if using).

Stir-fry vegetables for approximately 3 minutes, then add the shrimp.

Cook the shrimp 2 minutes or until it curls and turns opaque or pink.

Add the sauce mixture and cook 1 minute more; then stir in the thickener (briefly stir first) and stir-fry until mixture thickens, about 1 minute.

Serve with hot cooked rice.

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