Sichuan Chili Oil Shrimp with Charred Cabbage & Crispy Garlic

Ingredients

• 1 1/2 lbs large shrimp, peeled and deveined, pat dry before cooking
• 1 head napa cabbage, cut into 2-inch pieces, about 6 cups
• 3/4 cup avocado oil or neutral oil, divided
• 8 cloves garlic cloves, thinly sliced
• 1 tbsp sichuan peppercorns, toasted and ground, or red pepper flakes for less numbing heat
• 4 whole dried red chilies, whole, remove seeds for less heat
• 3 tbsp soy sauce
• 2 tbsp rice vinegar
• 1 tbsp ginger, minced
• 1 tbsp sesame oil
• 3 stalks scallions, sliced, white and green parts separated
• 1 tsp sea salt, to taste
• 1/2 tsp black pepper, to taste

Instructions

1. 1

   Make the chili oil base: Heat 1/2 cup avocado oil in a small saucepan over medium heat. Add sliced garlic and whole dried chilies, stirring constantly for 3-4 minutes until garlic is golden and fragrant (do not burn). Add ground Sichuan peppercorns and ginger, cook 1 minute more. Remove from heat and stir in sesame oil, soy sauce, and rice vinegar. Set aside to cool slightly.

2. 2

   Prepare the shrimp: Pat shrimp dry with paper towels and season generously with salt and pepper. Heat remaining 1/4 cup oil in a large wok or skillet over high heat until smoking slightly.