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Spicy Sichuan Seafood in a Long Handle Wok
"Spicy Sichuan Shrimp Prep time: 10 minutes | Cook time: 4 minutes Serves 4 2 tablespoons cooking oil 4 garlic cloves, crushed and chopped 2 tablespoons ginger, crushed, chopped ½ pound (227 g) 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 (454 g) mussels, cleaned and rinsed ¼ cup oyster sauce 1. In a wok over high heat, heat the cooking oil until it shimmers. 2. Add the garlic and ginger and stir-fry until lightly browned. 3. Add the shrimp and stir-fry for 1 minute. 4. Add the rice wine, red pepper, five-spice powder, and broth and bring to a boil. 5. Add the mussels, cover the wok, and cook for 2 minutes, or until the mussels open. 6. Uncover the wok and stir the ingredients for 1 minute, mixing well. 7. Drizzle the oyster sauce over the mussels and shrimp. Serve alone or over a bed of rice on a plat- ter or in a shallow bowl."
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