Sichuan Spicy Garlic Shrimp with Green Onions

Pat the shrimp dry with paper towels and season lightly with salt. Heat 2 tablespoons of oil in a wok or large skillet over high heat until shimmering.

Add the shrimp in a single layer and stir-fry for 1-2 minutes until they turn pink and are just cooked through. Remove the shrimp from the wok and set aside.

Reduce heat to medium, add the remaining 1 tablespoon of oil to the wok. Add the Sichuan chili bean paste and stir-fry for 30 seconds until fragrant and the oil turns red.

Add the minced garlic and ginger, stir-fry for another 30 seconds until aromatic. Pour in the Shaoxing wine, soy sauce, sugar, and chicken broth, stirring to combine.

Bring the sauce to a simmer, then stir in the cornstarch slurry to thicken slightly. Return the shrimp to the wok, tossing to coat evenly in the sauce.

Add the green onion pieces and optional red chili slices, stir-frying for another 30-45 seconds until the green onions are slightly wilted but still vibrant.

Transfer to a serving dish, sprinkle with ground Sichuan peppercorns, and serve immediately with steamed rice.