{"id":79165,"date":"2026-08-30T13:58:06","date_gmt":"2026-08-30T11:58:06","guid":{"rendered":"https:\/\/dumplingsandmore.fr\/post\/sichuan-shrimp-jasmine-rice-and-broccolini-the-bowl-that-wakes-you-up-on-weeknights\/"},"modified":"2026-08-31T11:53:49","modified_gmt":"2026-08-31T09:53:49","slug":"sichuan-shrimp-jasmine-rice-and-broccolini-the-bowl-that-wakes-you-up-on-weeknights","status":"publish","type":"post","link":"https:\/\/dumplingsandmore.fr\/en\/post\/sichuan-shrimp-jasmine-rice-and-broccolini-the-bowl-that-wakes-you-up-on-weeknights\/","title":{"rendered":"Sichuan shrimp, jasmine rice and broccolini: the bowl that wakes you up on weeknights"},"content":{"rendered":"\n<figure class=\"wp-block-image size-large\"><img data-recalc-dims=\"1\" loading=\"lazy\" decoding=\"async\" width=\"938\" height=\"1250\" src=\"https:\/\/i0.wp.com\/dumplingsandmore.fr\/wp-content\/uploads\/2026\/08\/1946.webp?resize=938%2C1250&#038;quality=75&#038;ssl=1\" alt=\"Sichuan shrimp, jasmine rice and broccolini  \" class=\"wp-image-79111\" title=\"\" srcset=\"https:\/\/i0.wp.com\/dumplingsandmore.fr\/wp-content\/uploads\/2026\/08\/1946.webp?resize=938%2C1250&amp;quality=75&amp;ssl=1 938w, https:\/\/i0.wp.com\/dumplingsandmore.fr\/wp-content\/uploads\/2026\/08\/1946.webp?resize=225%2C300&amp;quality=75&amp;ssl=1 225w, https:\/\/i0.wp.com\/dumplingsandmore.fr\/wp-content\/uploads\/2026\/08\/1946.webp?resize=768%2C1024&amp;quality=75&amp;ssl=1 768w, https:\/\/i0.wp.com\/dumplingsandmore.fr\/wp-content\/uploads\/2026\/08\/1946.webp?resize=1152%2C1536&amp;quality=75&amp;ssl=1 1152w, https:\/\/i0.wp.com\/dumplingsandmore.fr\/wp-content\/uploads\/2026\/08\/1946.webp?resize=1536%2C2048&amp;quality=75&amp;ssl=1 1536w, https:\/\/i0.wp.com\/dumplingsandmore.fr\/wp-content\/uploads\/2026\/08\/1946.webp?resize=600%2C800&amp;quality=75&amp;ssl=1 600w, https:\/\/i0.wp.com\/dumplingsandmore.fr\/wp-content\/uploads\/2026\/08\/1946.webp?w=2000&amp;quality=75&amp;ssl=1 2000w, https:\/\/i0.wp.com\/dumplingsandmore.fr\/wp-content\/uploads\/2026\/08\/1946.webp?w=3000&amp;quality=75&amp;ssl=1 3000w\" sizes=\"auto, (max-width: 938px) 100vw, 938px\" \/><figcaption><\/figcaption><\/figure>\n\n<p class=\"wp-block-paragraph\">Bright and slightly spicy <strong>Sichuan shrimp<\/strong> , hot jasmine rice and broccolini grilled and then quickly braised \u2013 this is a complete bowl that can be prepared in about thirty minutes but has enough character to really stand out from the classic weeknight dinner.<\/p>\n\n<div class=\"wp-block-rank-math-toc-block\" id=\"rank-math-toc\"><h2>Au menu<\/h2><nav><div><div><a href=\"#crevettes-sichuan-et-brocolinis-braises-pourquoi-ce-bol-fonctionne-si-bien\">Braised Sichuan Shrimp and Broccolini: Why This Bowl Works So Well<\/a><div><div><a href=\"#en-bref-featured-snippet\">At a glance<\/a><\/div><\/div><\/div><div><a href=\"#cuisine-du-sichuan-bien-plus-quune-cuisine-simplement-pimentee\">Sichuan cuisine: spicy cuisine, but not only<\/a><\/div><div><a href=\"#poivre-de-sichuan-et-vinaigre-noir-les-deux-ingredients-qui-changent-la-sauce\">Sichuan pepper and black vinegar: the two ingredients that change the sauce<\/a><\/div><div><a href=\"#pourquoi-remplacer-le-doubanjiang-par-du-doenjang-et-du-gochujang\">Why replace doubanjiang with doenjang and gochujang?<\/a><\/div><div><a href=\"#ingredients-des-crevettes-sichuan-au-riz-et-brocolinis\">Ingredients of Sichuan shrimp with rice and broccolini<\/a><\/div><div><a href=\"#comment-reussir-cette-recette-de-crevettes-sichuan\">How to make this Sichuan shrimp recipe<\/a><div><div><a href=\"#comment-regler-le-niveau-de-piment\">How do you adjust the chilli level?<\/a><\/div><\/div><\/div><div><a href=\"#valeurs-nutritionnelles-des-crevettes-sichuan\">Nutritional values of Sichuan shrimp<\/a><\/div><div><a href=\"#crevettes-sichuan-le-diner-de-semaine-qui-ne-ressemble-pas-a-un-diner-par-defaut\">Sichuan shrimp: the weeknight dinner that doesn&#8217;t feel like a default dinner<\/a><\/div><div><a href=\"#les-crevettes-sichuan-sont-elles-tres-pimentees\">Is Sichuan shrimp very spicy?<\/a><\/div><div><a href=\"#peut-on-remplacer-le-vinaigre-de-chinkiang\">Can you substitute Chinkiang vinegar?<\/a><\/div><div><a href=\"#peut-on-utiliser-du-doubanjiang-a-la-place-du-doenjang-et-du-gochujang\">Can you use doubanjiang instead of doenjang and gochujang?<\/a><\/div><div><a href=\"#quels-legumes-servir-avec-des-crevettes-sichuan\">What vegetables to serve with Sichuan shrimp?<\/a><\/div><div><a href=\"#peut-on-preparer-ce-bol-de-riz-aux-crevettes-a-lavance\">Can you make this shrimp rice bowl ahead of time?<\/a><\/div><\/div><\/nav><\/div>\n\n<h2 id=\"crevettes-sichuan-et-brocolinis-braises-pourquoi-ce-bol-fonctionne-si-bien\" class=\"wp-block-heading\">Braised Sichuan Shrimp and Broccolini: Why This Bowl Works So Well<\/h2>\n\n<p class=\"wp-block-paragraph\">This <strong>Sichuan shrimp<\/strong> recipe is exactly the type of dish I like to prepare during the week: the list of ingredients seems quite complete, but a large part is simply used to make a sauce that is mixed in a bowl before cooking.<\/p>\n\n<p class=\"wp-block-paragraph\">Jasmine rice is a deliberately sober base. I don&#8217;t season it after cooking, because <strong>Sichuan shrimp<\/strong> already provides salt, acidity, chili and a lot of umami. The rice almost serves as a sponge for the sauce and balances its intensity.  <\/p>\n\n<p class=\"wp-block-paragraph\">The shrimp are simply seared very quickly before being glazed with the sauce. This is important: they should not simmer for several minutes or they will become firm and rubbery. Cooking briskly followed by a few seconds in the sauce is enough to obtain <strong>saut\u00e9ed shrimp<\/strong> that are still tender.  <\/p>\n\n<p class=\"wp-block-paragraph\">Broccolini, sometimes marketed under the name Bimi, brings a more vegetal contrast. I prefer to sear them first, to create a few grilled areas, then add a little water and cover the pan. This cooking between <strong>pan-fried broccolini and braised broccolini<\/strong> keeps a nice green color and a still slightly crunchy stem.  <\/p>\n\n<p class=\"wp-block-paragraph\">Finally, there is the sauce. It is what makes this bowl of <strong>rice with shrimp<\/strong> so interesting: fermented, salty, spicy, slightly sweet and tangy, with the very recognizable scent <strong>of Sichuan pepper<\/strong>. <\/p>\n\n<h3 id=\"en-bref-featured-snippet\" class=\"wp-block-heading\">At a glance  <\/h3>\n\n<p class=\"wp-block-paragraph\">The <strong>Sichuan shrimp<\/strong> are quickly seared and then coated in a sauce of Sichuan pepper, black vinegar, soy sauce, doenjang and gochujang. They are served with jasmine rice and broccolini seared and then braised. The recipe requires about 15 minutes of preparation and 20 minutes of cooking.  <\/p>\n\n<h2 id=\"cuisine-du-sichuan-bien-plus-quune-cuisine-simplement-pimentee\" class=\"wp-block-heading\">Sichuan cuisine: spicy cuisine, but not only<\/h2>\n\n<p class=\"wp-block-paragraph\">When we talk about <strong>Szechuan cuisine<\/strong>, we almost immediately think of chili pepper. However, reducing this regional Chinese cuisine to something very spicy would be missing out on what makes it so rich. <\/p>\n\n<p class=\"wp-block-paragraph\">Chengdu, the capital of Sichuan and one of the main historical centres of this cuisine, joined the <a href=\"https:\/\/www.unesco.org\/fr\/articles\/la-ville-creative-de-chengdu-offre-des-services-gratuits-pour-les-white-angels\" target=\"_blank\" rel=\"noopener\">UNESCO Creative Cities Network<\/a> in 2010 as a City of Gastronomy.  <\/p>\n\n<p class=\"wp-block-paragraph\">Sichuan cuisine plays a lot on combinations: salty, sour, sweet, fermented, spicy, fragrant or numbing can be found in the same dish without necessarily giving a feeling of permanent fire.<\/p>\n\n<p class=\"wp-block-paragraph\">This diversity can be found in dishes that have become emblematic such as <strong>mapo tofu<\/strong>, gong bao ji ding \u2013 better known here as Kung Pao chicken \u2013, dandan noodles, yuxiang eggplant or twice-cooked pork.<\/p>\n\n<p class=\"wp-block-paragraph\">Another emblematic ingredient is doubanjiang, a fermented paste made from beans and chili peppers. Pixian&#8217;s version is particularly famous and the condiment is regularly described as &#8220;the soul of Sichuan cuisine&#8221;.   <\/p>\n\n<p class=\"wp-block-paragraph\">My <strong>Sichuan shrimp<\/strong> don&#8217;t try to replicate a specific traditional recipe, though. Rather, it&#8217;s about using some markers from this kitchen to build an <strong>easy-to-make bowl of Asian rice<\/strong> with the condiments available in my cupboards. <\/p>\n\n<figure class=\"wp-block-image size-large\"><img data-recalc-dims=\"1\" loading=\"lazy\" decoding=\"async\" width=\"938\" height=\"1250\" src=\"https:\/\/i0.wp.com\/dumplingsandmore.fr\/wp-content\/uploads\/2026\/08\/1947.webp?resize=938%2C1250&#038;quality=75&#038;ssl=1\" alt=\"\" class=\"wp-image-79112\" title=\"\" srcset=\"https:\/\/i0.wp.com\/dumplingsandmore.fr\/wp-content\/uploads\/2026\/08\/1947.webp?resize=938%2C1250&amp;quality=75&amp;ssl=1 938w, https:\/\/i0.wp.com\/dumplingsandmore.fr\/wp-content\/uploads\/2026\/08\/1947.webp?resize=225%2C300&amp;quality=75&amp;ssl=1 225w, https:\/\/i0.wp.com\/dumplingsandmore.fr\/wp-content\/uploads\/2026\/08\/1947.webp?resize=768%2C1024&amp;quality=75&amp;ssl=1 768w, https:\/\/i0.wp.com\/dumplingsandmore.fr\/wp-content\/uploads\/2026\/08\/1947.webp?resize=1152%2C1536&amp;quality=75&amp;ssl=1 1152w, https:\/\/i0.wp.com\/dumplingsandmore.fr\/wp-content\/uploads\/2026\/08\/1947.webp?resize=1536%2C2048&amp;quality=75&amp;ssl=1 1536w, https:\/\/i0.wp.com\/dumplingsandmore.fr\/wp-content\/uploads\/2026\/08\/1947.webp?resize=600%2C800&amp;quality=75&amp;ssl=1 600w, https:\/\/i0.wp.com\/dumplingsandmore.fr\/wp-content\/uploads\/2026\/08\/1947.webp?w=2000&amp;quality=75&amp;ssl=1 2000w, https:\/\/i0.wp.com\/dumplingsandmore.fr\/wp-content\/uploads\/2026\/08\/1947.webp?w=3000&amp;quality=75&amp;ssl=1 3000w\" sizes=\"auto, (max-width: 938px) 100vw, 938px\" \/><figcaption><\/figcaption><\/figure>\n\n<h2 id=\"poivre-de-sichuan-et-vinaigre-noir-les-deux-ingredients-qui-changent-la-sauce\" class=\"wp-block-heading\">Sichuan pepper and black vinegar: the two ingredients that change the sauce<\/h2>\n\n<p class=\"wp-block-paragraph\"><strong>Sichuan pepper<\/strong> is essential here because it doesn&#8217;t produce the same sensation as chili pepper.<\/p>\n\n<p class=\"wp-block-paragraph\">The chili pepper mainly provides heat. Sichuan pepper creates that slightly sparkling, vibrant and almost numbing sensation typical of the <em>M\u00e1<\/em> register. Combined with the spiciness <em>there<\/em>, we get the famous <em>M\u00e1l<\/em> profile of many Szechuan preparations.  <\/p>\n\n<p class=\"wp-block-paragraph\">This sensation is not only a culinary impression. Sichuan pepper contains hydroxy-\u03b1-sanshool, a molecule studied for its particular action on sensory neurons and responsible for a large part of this tingling and numbness sensation. <\/p>\n\n<p class=\"wp-block-paragraph\">To get more flavor, I roast the beans for about thirty seconds dry before crushing them. However, avoid burning them: they will quickly become bitter. <\/p>\n\n<p class=\"wp-block-paragraph\">The second important element of these <strong>Sichuan shrimps<\/strong> is the <strong>Chinese black vinegar Chinkiang<\/strong>. Its acidity is darker and rounder than a classic white vinegar and works particularly well with soy sauce, ginger and stir-fried preparations.   <\/p>\n\n<p class=\"wp-block-paragraph\">Strictly speaking, it is not a product from Sichuan: its interest here is mainly gustatori. It provides the necessary acidic touch to prevent the sauce from becoming too heavy or too sweet. <\/p>\n\n<h2 id=\"pourquoi-remplacer-le-doubanjiang-par-du-doenjang-et-du-gochujang\" class=\"wp-block-heading\">Why replace doubanjiang with doenjang and gochujang?<\/h2>\n\n<p class=\"wp-block-paragraph\">Normally, to push this bowl further towards <strong>Szechuan cuisine<\/strong>, doubanjiang would be the obvious choice.<\/p>\n\n<p class=\"wp-block-paragraph\">But a weekday recipe must also be able to adapt to what you already have. So I&#8217;m using a mixture of <strong>doenjang<\/strong> and <strong>gochujang<\/strong> here. <\/p>\n\n<p class=\"wp-block-paragraph\">Doenjang brings salty, fermented depth. Gochujang adds chili, a slight sweetness, and a texture that helps the sauce coat the shrimp. These are two Korean, not Chinese, condiments: doenjang is a fermented soybean paste while gochujang is a spicy fermented paste.    <\/p>\n\n<p class=\"wp-block-paragraph\">This replacement does not magically transform doenjang and gochujang into doubanjiang. The result is a Szechuan-inspired <strong><a href=\"https:\/\/dumplingsandmore.fr\/post\/la-recette-du-bibimbap-express-au-chou\/\" target=\"_blank\" data-type=\"post\" data-id=\"60709\" rel=\"noreferrer noopener\">gochujang<\/a><\/strong> and doenjang recipe, designed to find a close balance: fermentation + chili + salt + acidity + Sichuan pepper. <\/p>\n\n<p class=\"wp-block-paragraph\">And in an <strong>easy Asian recipe<\/strong> for everyday use, this mix works particularly well.<\/p>\n\n<figure class=\"wp-block-image size-large\"><img data-recalc-dims=\"1\" loading=\"lazy\" decoding=\"async\" width=\"938\" height=\"1250\" src=\"https:\/\/i0.wp.com\/dumplingsandmore.fr\/wp-content\/uploads\/2026\/08\/1950.webp?resize=938%2C1250&#038;quality=75&#038;ssl=1\" alt=\"\" class=\"wp-image-79113\" title=\"\" srcset=\"https:\/\/i0.wp.com\/dumplingsandmore.fr\/wp-content\/uploads\/2026\/08\/1950.webp?resize=938%2C1250&amp;quality=75&amp;ssl=1 938w, https:\/\/i0.wp.com\/dumplingsandmore.fr\/wp-content\/uploads\/2026\/08\/1950.webp?resize=225%2C300&amp;quality=75&amp;ssl=1 225w, https:\/\/i0.wp.com\/dumplingsandmore.fr\/wp-content\/uploads\/2026\/08\/1950.webp?resize=768%2C1024&amp;quality=75&amp;ssl=1 768w, https:\/\/i0.wp.com\/dumplingsandmore.fr\/wp-content\/uploads\/2026\/08\/1950.webp?resize=1152%2C1536&amp;quality=75&amp;ssl=1 1152w, https:\/\/i0.wp.com\/dumplingsandmore.fr\/wp-content\/uploads\/2026\/08\/1950.webp?resize=1536%2C2048&amp;quality=75&amp;ssl=1 1536w, https:\/\/i0.wp.com\/dumplingsandmore.fr\/wp-content\/uploads\/2026\/08\/1950.webp?resize=600%2C800&amp;quality=75&amp;ssl=1 600w, https:\/\/i0.wp.com\/dumplingsandmore.fr\/wp-content\/uploads\/2026\/08\/1950.webp?w=2000&amp;quality=75&amp;ssl=1 2000w, https:\/\/i0.wp.com\/dumplingsandmore.fr\/wp-content\/uploads\/2026\/08\/1950.webp?w=3000&amp;quality=75&amp;ssl=1 3000w\" sizes=\"auto, (max-width: 938px) 100vw, 938px\" \/><figcaption><\/figcaption><\/figure>\n\n<h2 id=\"ingredients-des-crevettes-sichuan-au-riz-et-brocolinis\" class=\"wp-block-heading\">Ingredients of Sichuan shrimp with rice and broccolini<\/h2>\n\n<p class=\"wp-block-paragraph\">For 2 to 3 people, you need about 500 g of whole shrimp. Once the heads and shells are removed, this usually gives around 220 to 250 g of flesh depending on the size. <\/p>\n\n<p class=\"wp-block-paragraph\">I always keep the heads and shells: placed in a bag in the freezer, they can be used later to prepare a stock or a shellfish broth.<\/p>\n\n<p class=\"wp-block-paragraph\">To accompany <strong>Sichuan shrimp<\/strong>, count 160 g of raw jasmine rice and about 250 to 300 g of broccolini.<\/p>\n\n<p class=\"wp-block-paragraph\">The <strong>Sichuan-inspired Chinese chili sauce<\/strong> then relies on doenjang, gochujang, soy sauce, Chinkiang vinegar, honey, garlic, ginger, Sichuan pepper, and a little chili oil.<\/p>\n\n<p class=\"wp-block-paragraph\">Half a teaspoon of cornstarch is enough. Its role is not to make a thick gel-like sauce, but simply to create that shiny glaze that sticks perfectly to shrimp. <\/p>\n\n<h2 id=\"comment-reussir-cette-recette-de-crevettes-sichuan\" class=\"wp-block-heading\">How to make this Sichuan shrimp recipe<\/h2>\n\n<p class=\"wp-block-paragraph\">The main tip is to prepare absolutely all the ingredients before you start searing the shrimp.<\/p>\n\n<p class=\"wp-block-paragraph\">A <strong>wok recipe<\/strong> or pan-frying like this is extremely quick: once the shrimp are in the pan, it&#8217;s not really time to start grating the ginger.<\/p>\n\n<p class=\"wp-block-paragraph\">So prepare the sauce, slice the spring onions and cook the rice first.<\/p>\n\n<p class=\"wp-block-paragraph\">For broccolini, use a large enough pan. Cooking in a single layer promotes coloring. Sear them for two to three minutes, add three tablespoons of water and cover immediately. A few minutes later, they should be tender enough to be pleasant to eat, while keeping crunchy.   <\/p>\n\n<p class=\"wp-block-paragraph\"><strong>Sichuan shrimp<\/strong> requires even less time. Really dry them before dropping them in the hot pan. The humidity would cause the temperature to drop and they would start to release water instead of searing.  <\/p>\n\n<p class=\"wp-block-paragraph\">A minute or so on each side is more than enough before adding the sauce.<\/p>\n\n<p class=\"wp-block-paragraph\">As soon as the sauce thickens and becomes shiny, mix for thirty seconds to a minute and then remove the pan from the heat. If it reduces too quickly, a tablespoon of water will immediately restore a coating texture. <\/p>\n\n<h3 id=\"comment-regler-le-niveau-de-piment\" class=\"wp-block-heading\">How do you adjust the chilli level?<\/h3>\n\n<p class=\"wp-block-paragraph\">Start with 1\/2 teaspoon of <a href=\"https:\/\/dumplingsandmore.fr\/post\/huile-pimentee-chinoise\/\" target=\"_blank\" data-type=\"post\" data-id=\"52807\" rel=\"noreferrer noopener\">chili oil<\/a> and 1\/2 teaspoon of Sichuan pepper.<\/p>\n\n<p class=\"wp-block-paragraph\">Gochujang already provides chili pepper and not all chili oils have the same intensity. It is much easier to add a few drops of oil when serving than to save a sauce that has become much too strong. <\/p>\n\n<p class=\"wp-block-paragraph\">For more <em>m\u00e1l\u00e0<\/em>, add freshly crushed Sichuan pepper at the end instead: <strong>Sichuan shrimp<\/strong> gain flavor without necessarily turning the dish into a chili bomb.<\/p>\n\n<h2 id=\"valeurs-nutritionnelles-des-crevettes-sichuan\" class=\"wp-block-heading\">Nutritional values of Sichuan shrimp<\/h2>\n\n<p class=\"wp-block-paragraph\">For <strong>1 serving on a 3-serving basis<\/strong>, without sesame seeds or chili oil supplements, this recipe provides approximately:<\/p>\n\n<ul class=\"wp-block-list\">\n<li><strong>396 kcal<\/strong><\/li>\n\n\n\n<li><strong>26 g protein<\/strong><\/li>\n\n\n\n<li><strong>56 g carbohydrates<\/strong><\/li>\n\n\n\n<li><strong>8 g fat<\/strong><\/li>\n\n\n\n<li><strong>4 g of fibre<\/strong><\/li>\n<\/ul>\n\n<p class=\"wp-block-paragraph\">If the dish is shared between only two people, count on about <strong>594 kcal, 39 g of protein, 84 g of carbohydrates and 12 g of fat per serving<\/strong>.<\/p>\n\n<p class=\"wp-block-paragraph\">These data are indicative: the actual quantity of meat obtained after peeling the shrimp, the brand of the doenjang or gochujang and especially the quantity of oil used can significantly modify the values.<\/p>\n\n<figure class=\"wp-block-image size-large\"><img data-recalc-dims=\"1\" loading=\"lazy\" decoding=\"async\" width=\"938\" height=\"1250\" src=\"https:\/\/i0.wp.com\/dumplingsandmore.fr\/wp-content\/uploads\/2026\/08\/1949.webp?resize=938%2C1250&#038;quality=75&#038;ssl=1\" alt=\"\" class=\"wp-image-79114\" title=\"\" srcset=\"https:\/\/i0.wp.com\/dumplingsandmore.fr\/wp-content\/uploads\/2026\/08\/1949.webp?resize=938%2C1250&amp;quality=75&amp;ssl=1 938w, https:\/\/i0.wp.com\/dumplingsandmore.fr\/wp-content\/uploads\/2026\/08\/1949.webp?resize=225%2C300&amp;quality=75&amp;ssl=1 225w, https:\/\/i0.wp.com\/dumplingsandmore.fr\/wp-content\/uploads\/2026\/08\/1949.webp?resize=768%2C1024&amp;quality=75&amp;ssl=1 768w, https:\/\/i0.wp.com\/dumplingsandmore.fr\/wp-content\/uploads\/2026\/08\/1949.webp?resize=1152%2C1536&amp;quality=75&amp;ssl=1 1152w, https:\/\/i0.wp.com\/dumplingsandmore.fr\/wp-content\/uploads\/2026\/08\/1949.webp?resize=1536%2C2048&amp;quality=75&amp;ssl=1 1536w, https:\/\/i0.wp.com\/dumplingsandmore.fr\/wp-content\/uploads\/2026\/08\/1949.webp?resize=600%2C800&amp;quality=75&amp;ssl=1 600w, https:\/\/i0.wp.com\/dumplingsandmore.fr\/wp-content\/uploads\/2026\/08\/1949.webp?w=2000&amp;quality=75&amp;ssl=1 2000w, https:\/\/i0.wp.com\/dumplingsandmore.fr\/wp-content\/uploads\/2026\/08\/1949.webp?w=3000&amp;quality=75&amp;ssl=1 3000w\" sizes=\"auto, (max-width: 938px) 100vw, 938px\" \/><figcaption><\/figcaption><\/figure>\n\n<h2 id=\"crevettes-sichuan-le-diner-de-semaine-qui-ne-ressemble-pas-a-un-diner-par-defaut\" class=\"wp-block-heading\">Sichuan shrimp: the weeknight dinner that doesn&#8217;t feel like a default dinner<\/h2>\n\n<p class=\"wp-block-paragraph\">What I love about these <strong>Sichuan shrimp<\/strong> is that they meet the exact equation of a good <strong>weeknight recipe<\/strong> : a few simple preparations, quick cooking, and enough contrasts to keep the plate interesting until the last bite.<\/p>\n\n<p class=\"wp-block-paragraph\">We find the warm and comforting rice, the green and lightly grilled broccolinis, the tender texture of shrimp and especially this sauce where fermentation, acidity, sugar, chili and the almost lemony sensation of Sichuan pepper intersect.<\/p>\n\n<p class=\"wp-block-paragraph\">It&#8217;s not a reproduction of a great regional classic, but a recipe designed from its codes. And finally, for a <strong>quick everyday dinner<\/strong> , it&#8217;s exactly what I was looking for: a simple bowl, but far from bland. <\/p>\n<div id=\"recipe\"><\/div><div id=\"wprm-recipe-container-79162\" class=\"wprm-recipe-container\" data-recipe-id=\"79162\" data-servings=\"3\"><div class=\"wprm-recipe wprm-recipe-template-compact-en\"><div class=\"wprm-container-float-right\">\n\t<div class=\"wprm-recipe-image wprm-block-image-normal\"><img loading=\"lazy\" decoding=\"async\" style=\"border-width: 0px;border-style: solid;border-color: #666666;\" width=\"150\" height=\"150\" src=\"https:\/\/i0.wp.com\/dumplingsandmore.fr\/wp-content\/uploads\/2026\/08\/1946.webp?resize=150%2C150&amp;quality=75&amp;ssl=1\" class=\"attachment-150x150 size-150x150\" alt=\"Sichuan shrimp, jasmine rice and broccolini\" srcset=\"https:\/\/i0.wp.com\/dumplingsandmore.fr\/wp-content\/uploads\/2026\/08\/1946.webp?resize=150%2C150&amp;quality=75&amp;ssl=1 150w, https:\/\/i0.wp.com\/dumplingsandmore.fr\/wp-content\/uploads\/2026\/08\/1946.webp?resize=500%2C500&amp;quality=75&amp;ssl=1 500w, https:\/\/i0.wp.com\/dumplingsandmore.fr\/wp-content\/uploads\/2026\/08\/1946.webp?resize=300%2C300&amp;quality=75&amp;ssl=1 300w, https:\/\/i0.wp.com\/dumplingsandmore.fr\/wp-content\/uploads\/2026\/08\/1946.webp?resize=100%2C100&amp;quality=75&amp;ssl=1 100w, https:\/\/i0.wp.com\/dumplingsandmore.fr\/wp-content\/uploads\/2026\/08\/1946.webp?zoom=3&amp;resize=150%2C150&amp;quality=75&amp;ssl=1 450w\" sizes=\"auto, (max-width: 150px) 100vw, 150px\" data-attachment-id=\"79163\" data-permalink=\"https:\/\/dumplingsandmore.fr\/en\/post\/crevettes-sichuan-riz-brocolinis\/attachment\/1946\/\" data-orig-file=\"https:\/\/i0.wp.com\/dumplingsandmore.fr\/wp-content\/uploads\/2026\/08\/1946.webp?fit=3269%2C4358&amp;quality=75&amp;ssl=1\" data-orig-size=\"3269,4358\" data-comments-opened=\"1\" data-image-title=\"Sichuan shrimp, jasmine rice and broccolini\" data-image-description=\"\" data-image-caption=\"\" data-large-file=\"https:\/\/i0.wp.com\/dumplingsandmore.fr\/wp-content\/uploads\/2026\/08\/1946.webp?fit=938%2C1250&amp;quality=75&amp;ssl=1\" title=\"\"><\/div>\n\t<div class=\"wprm-spacer\" style=\"height: 5px;\"><\/div>\n\t<a href=\"https:\/\/dumplingsandmore.fr\/en\/wprm_print\/sichuan-shrimp-jasmine-rice-and-braised-broccolini\" style=\"color: #444444;background-color: #ffffff;border-color: #777777;border-radius: 0px;padding: 5px 5px;\" class=\"wprm-recipe-print wprm-recipe-link wprm-print-recipe-shortcode wprm-block-text-normal wprm-recipe-print-wide-button wprm-recipe-link-wide-button wprm-color-accent\" data-recipe-id=\"79162\" data-print-identifier=\"sichuan-shrimp-jasmine-rice-and-braised-broccolini\" data-template=\"\" target=\"_blank\" rel=\"nofollow\"><span class=\"wprm-recipe-icon wprm-recipe-print-icon\"><svg xmlns=\"http:\/\/www.w3.org\/2000\/svg\" xmlns:xlink=\"http:\/\/www.w3.org\/1999\/xlink\" x=\"0px\" y=\"0px\" width=\"16px\" height=\"16px\" viewBox=\"0 0 24 24\"><g ><path fill=\"#444444\" d=\"M19,5.09V1c0-0.552-0.448-1-1-1H6C5.448,0,5,0.448,5,1v4.09C2.167,5.569,0,8.033,0,11v7c0,0.552,0.448,1,1,1h4v4c0,0.552,0.448,1,1,1h12c0.552,0,1-0.448,1-1v-4h4c0.552,0,1-0.448,1-1v-7C24,8.033,21.833,5.569,19,5.09z M7,2h10v3H7V2z M17,22H7v-9h10V22z M18,10c-0.552,0-1-0.448-1-1c0-0.552,0.448-1,1-1s1,0.448,1,1C19,9.552,18.552,10,18,10z\"\/><\/g><\/svg><\/span> Print Recipe<\/a>\n\t\n\t\n<\/div>\n<h2 class=\"wprm-recipe-name wprm-block-text-bold\">Sichuan shrimp, jasmine rice and braised broccolini<\/h2>\n<div class=\"wprm-spacer\" style=\"height: 5px;\"><\/div>\n<div class=\"wprm-recipe-summary wprm-block-text-normal\">Shrimp saut\u00e9ed and glazed in a spicy, fermented and slightly tangy sauce with Sichuan pepper, black vinegar, doenjang and gochujang, served with jasmine rice and braised broccolini.<\/div>\n<div class=\"wprm-spacer\"><\/div>\n<div class=\"wprm-recipe-meta-container wprm-recipe-times-container wprm-recipe-details-container wprm-recipe-details-container-table wprm-block-text-normal wprm-recipe-table-borders-top-bottom wprm-recipe-table-borders-inside\" style=\"border-width: 1px;border-style: solid;border-color: #777777;\"><div class=\"wprm-recipe-block-container wprm-recipe-block-container-table wprm-block-text-normal wprm-recipe-time-container wprm-recipe-prep-time-container\" style=\"border-width: 1px;border-style: solid;border-color: #777777;\"><span class=\"wprm-recipe-details-label wprm-block-text-faded wprm-recipe-time-label wprm-recipe-prep-time-label\">Prep time<\/span><span class=\"wprm-recipe-time wprm-block-text-normal\"><span class=\"wprm-recipe-details wprm-recipe-details-minutes wprm-recipe-prep_time wprm-recipe-prep_time-minutes\">15<span class=\"sr-only screen-reader-text wprm-screen-reader-text\" data-nosnippet> minutes<\/span><\/span> <span class=\"wprm-recipe-details-unit wprm-recipe-details-minutes wprm-recipe-prep_time-unit wprm-recipe-prep_timeunit-minutes\" aria-hidden=\"true\">mins<\/span><\/span><\/div><div class=\"wprm-recipe-block-container wprm-recipe-block-container-table wprm-block-text-normal wprm-recipe-time-container wprm-recipe-cook-time-container\" style=\"border-width: 1px;border-style: solid;border-color: #777777;\"><span class=\"sr-only screen-reader-text wprm-screen-reader-text\" data-nosnippet>Cooking time<\/span><span class=\"wprm-recipe-time wprm-block-text-normal\"><span class=\"wprm-recipe-details wprm-recipe-details-minutes wprm-recipe-cook_time wprm-recipe-cook_time-minutes\">20<span class=\"sr-only screen-reader-text wprm-screen-reader-text\" data-nosnippet> minutes<\/span><\/span> <span class=\"wprm-recipe-details-unit wprm-recipe-details-minutes wprm-recipe-cook_time-unit wprm-recipe-cook_timeunit-minutes\" aria-hidden=\"true\">mins<\/span><\/span><\/div><div class=\"wprm-recipe-block-container wprm-recipe-block-container-table wprm-block-text-normal wprm-recipe-time-container wprm-recipe-total-time-container\" style=\"border-width: 1px;border-style: solid;border-color: #777777;\"><span class=\"sr-only screen-reader-text wprm-screen-reader-text\" data-nosnippet>Total time<\/span><span class=\"wprm-recipe-time wprm-block-text-normal\"><span class=\"wprm-recipe-details wprm-recipe-details-minutes wprm-recipe-total_time wprm-recipe-total_time-minutes\">35<span class=\"sr-only screen-reader-text wprm-screen-reader-text\" data-nosnippet> minutes<\/span><\/span> <span class=\"wprm-recipe-details-unit wprm-recipe-details-minutes wprm-recipe-total_time-unit wprm-recipe-total_timeunit-minutes\" aria-hidden=\"true\">mins<\/span><\/span><\/div><\/div>\n<div class=\"wprm-spacer\" style=\"height: 5px;\"><\/div>\n<div class=\"wprm-recipe-meta-container wprm-recipe-tags-container wprm-recipe-details-container wprm-recipe-details-container-inline wprm-block-text-normal\"><div class=\"wprm-recipe-block-container wprm-recipe-block-container-inline wprm-block-text-normal wprm-recipe-tag-container wprm-recipe-course-container\" style=\"\"><span class=\"wprm-recipe-details-label wprm-block-text-faded wprm-recipe-tag-label wprm-recipe-course-label\">Type of dish: <\/span><span class=\"wprm-recipe-course wprm-block-text-normal\">Main dish<\/span><\/div><div class=\"wprm-recipe-block-container wprm-recipe-block-container-inline wprm-block-text-normal wprm-recipe-tag-container wprm-recipe-cuisine-container\" style=\"\"><span class=\"wprm-recipe-details-label wprm-block-text-faded wprm-recipe-tag-label wprm-recipe-cuisine-label\">Cuisine: <\/span><span class=\"wprm-recipe-cuisine wprm-block-text-normal\">Chinese, Sichuan inspiration<\/span><\/div><\/div>\n<div class=\"wprm-recipe-block-container wprm-recipe-block-container-inline wprm-block-text-normal wprm-recipe-servings-container\" style=\"\"><span class=\"wprm-recipe-details-label wprm-block-text-faded wprm-recipe-servings-label\">For: <\/span><span class=\"wprm-recipe-servings-with-unit\"><span class=\"wprm-recipe-servings wprm-recipe-details wprm-block-text-normal\">3<\/span> <span class=\"wprm-recipe-servings-unit wprm-recipe-details-unit wprm-block-text-normal\">personnes<\/span><\/span><\/div>\n\n<div class=\"wprm-recipe-block-container wprm-recipe-block-container-inline wprm-block-text-normal wprm-recipe-author-container\" style=\"\"><span class=\"wprm-recipe-details-label wprm-block-text-faded wprm-recipe-author-label\">Author: <\/span><span class=\"wprm-recipe-details wprm-recipe-author wprm-block-text-normal\">dumplingsandmore<\/span><\/div>\n\n\n<div id=\"recipe-79162-ingredients\" class=\"wprm-recipe-ingredients-container wprm-recipe-79162-ingredients-container wprm-block-text-normal wprm-ingredient-style-regular wprm-recipe-images-before\" data-recipe=\"79162\" data-servings=\"3\"><h3 class=\"wprm-recipe-header wprm-recipe-ingredients-header wprm-block-text-bold wprm-align-left wprm-header-decoration-none\" style=\"\">Ingredients<\/h3><div class=\"wprm-recipe-ingredient-group\"><h4 class=\"wprm-recipe-group-name wprm-recipe-ingredient-group-name wprm-block-text-bold\">For the bowl<\/h4><ul class=\"wprm-recipe-ingredients\"><li class=\"wprm-recipe-ingredient\" style=\"list-style-type: disc;\" data-uid=\"1\"><span class=\"wprm-recipe-ingredient-amount\">500<\/span>&#32;<span class=\"wprm-recipe-ingredient-unit\">g<\/span>&#32;<span class=\"wprm-recipe-ingredient-name\">whole shrimp with head and shell<\/span>&#32;<span class=\"wprm-recipe-ingredient-notes wprm-recipe-ingredient-notes-faded\">or about 220 to 250 g of peeled shrimp<\/span><\/li><li class=\"wprm-recipe-ingredient\" style=\"list-style-type: disc;\" data-uid=\"2\"><span class=\"wprm-recipe-ingredient-amount\">160<\/span>&#32;<span class=\"wprm-recipe-ingredient-unit\">g<\/span>&#32;<span class=\"wprm-recipe-ingredient-name\">raw jasmine rice<\/span><\/li><li class=\"wprm-recipe-ingredient\" style=\"list-style-type: disc;\" data-uid=\"3\"><span class=\"wprm-recipe-ingredient-amount\">250<\/span>&#32;<span class=\"wprm-recipe-ingredient-name\">to 300 g broccolini<\/span><\/li><li class=\"wprm-recipe-ingredient\" style=\"list-style-type: disc;\" data-uid=\"4\"><span class=\"wprm-recipe-ingredient-amount\">2<\/span>&#32;<span class=\"wprm-recipe-ingredient-name\">spring onions<\/span><\/li><li class=\"wprm-recipe-ingredient\" style=\"list-style-type: disc;\" data-uid=\"5\"><span class=\"wprm-recipe-ingredient-amount\">1<\/span>&#32;<span class=\"wprm-recipe-ingredient-name\">2 tbsp neutral oil <\/span><\/li><li class=\"wprm-recipe-ingredient\" style=\"list-style-type: disc;\" data-uid=\"6\"><span class=\"wprm-recipe-ingredient-name\">Sesame seeds<\/span>&#32;<span class=\"wprm-recipe-ingredient-notes wprm-recipe-ingredient-notes-faded\">optional<\/span><\/li><\/ul><\/div><div class=\"wprm-recipe-ingredient-group\"><h4 class=\"wprm-recipe-group-name wprm-recipe-ingredient-group-name wprm-block-text-bold\">For the spicy sauce<\/h4><ul class=\"wprm-recipe-ingredients\"><li class=\"wprm-recipe-ingredient\" style=\"list-style-type: disc;\" data-uid=\"8\"><span class=\"wprm-recipe-ingredient-amount\">2<\/span>&#32;<span class=\"wprm-recipe-ingredient-unit\">c.<\/span>&#32;<span class=\"wprm-recipe-ingredient-name\">Teaspoons Doenjang<\/span><\/li><li class=\"wprm-recipe-ingredient\" style=\"list-style-type: disc;\" data-uid=\"9\"><span class=\"wprm-recipe-ingredient-amount\">1<\/span>&#32;<span class=\"wprm-recipe-ingredient-unit\">c.<\/span>&#32;<span class=\"wprm-recipe-ingredient-name\">Teaspoons gochujang<\/span><\/li><li class=\"wprm-recipe-ingredient\" style=\"list-style-type: disc;\" data-uid=\"10\"><span class=\"wprm-recipe-ingredient-amount\">1<\/span>&#32;<span class=\"wprm-recipe-ingredient-unit\">c.<\/span>&#32;<span class=\"wprm-recipe-ingredient-name\">tablespoon soy sauce<\/span><\/li><li class=\"wprm-recipe-ingredient\" style=\"list-style-type: disc;\" data-uid=\"11\"><span class=\"wprm-recipe-ingredient-amount\">1<\/span>&#32;<span class=\"wprm-recipe-ingredient-unit\">c.<\/span>&#32;<span class=\"wprm-recipe-ingredient-name\">tablespoon Chinese black vinegar Chinkiang<\/span><\/li><li class=\"wprm-recipe-ingredient\" style=\"list-style-type: disc;\" data-uid=\"12\"><span class=\"wprm-recipe-ingredient-amount\">1<\/span>&#32;<span class=\"wprm-recipe-ingredient-name\">to 2 teaspoons honey <\/span><\/li><li class=\"wprm-recipe-ingredient\" style=\"list-style-type: disc;\" data-uid=\"13\"><span class=\"wprm-recipe-ingredient-amount\">1<\/span>&#32;<span class=\"wprm-recipe-ingredient-name\">finely chopped garlic clove<\/span><\/li><li class=\"wprm-recipe-ingredient\" style=\"list-style-type: disc;\" data-uid=\"14\"><span class=\"wprm-recipe-ingredient-amount\">2<\/span>&#32;<span class=\"wprm-recipe-ingredient-unit\">cm<\/span>&#32;<span class=\"wprm-recipe-ingredient-name\">grated fresh ginger<\/span><\/li><li class=\"wprm-recipe-ingredient\" style=\"list-style-type: disc;\" data-uid=\"15\"><span class=\"wprm-recipe-ingredient-amount\">\u00bd<\/span>&#32;<span class=\"wprm-recipe-ingredient-name\">1 teaspoon Sichuan pepper <\/span><\/li><li class=\"wprm-recipe-ingredient\" style=\"list-style-type: disc;\" data-uid=\"16\"><span class=\"wprm-recipe-ingredient-amount\">\u00bd<\/span>&#32;<span class=\"wprm-recipe-ingredient-name\">1 teaspoon chili oil <\/span><\/li><li class=\"wprm-recipe-ingredient\" style=\"list-style-type: disc;\" data-uid=\"17\"><span class=\"wprm-recipe-ingredient-amount\">\u00bd<\/span>&#32;<span class=\"wprm-recipe-ingredient-unit\">c.<\/span>&#32;<span class=\"wprm-recipe-ingredient-name\">teaspoon cornstarch<\/span><\/li><li class=\"wprm-recipe-ingredient\" style=\"list-style-type: disc;\" data-uid=\"18\"><span class=\"wprm-recipe-ingredient-amount\">3<\/span>&#32;<span class=\"wprm-recipe-ingredient-unit\">c.<\/span>&#32;<span class=\"wprm-recipe-ingredient-name\">tablespoon water<\/span><\/li><\/ul><\/div><\/div>\n<div id=\"recipe-79162-instructions\" class=\"wprm-recipe-instructions-container wprm-recipe-79162-instructions-container wprm-block-text-normal\" data-recipe=\"79162\"><h3 class=\"wprm-recipe-header wprm-recipe-instructions-header wprm-block-text-bold wprm-align-left wprm-header-decoration-none\" style=\"\">Preparation<\/h3><div class=\"wprm-recipe-instruction-group\"><h4 class=\"wprm-recipe-group-name wprm-recipe-instruction-group-name wprm-block-text-bold\">Peeling the shrimp<\/h4><ul class=\"wprm-recipe-instructions\"><li id=\"wprm-recipe-79162-step-0-0\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\"><div class=\"wprm-recipe-instruction-text\" style=\"margin-bottom: 5px;\">Remove the heads and shells from the shrimp. Lightly cut their backs and remove the casing.<\/div><\/li><li id=\"wprm-recipe-79162-step-0-1\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\"><div class=\"wprm-recipe-instruction-text\" style=\"margin-bottom: 5px;\">Dry them thoroughly with paper towels.<\/div><\/li><li id=\"wprm-recipe-79162-step-0-2\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\"><div class=\"wprm-recipe-instruction-text\" style=\"margin-bottom: 5px;\">With 500 g of whole shrimp, you should get about 230 g of meat, with a variation depending on the size of the heads and the thickness of the shells.<\/div><\/li><li id=\"wprm-recipe-79162-step-0-3\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\"><div class=\"wprm-recipe-instruction-text\" style=\"margin-bottom: 5px;\">If necessary, store the heads and shells in the freezer to prepare a shellfish broth.<\/div><\/li><\/ul><\/div><div class=\"wprm-recipe-instruction-group\"><h4 class=\"wprm-recipe-group-name wprm-recipe-instruction-group-name wprm-block-text-bold\">Make the Sichuan sauce<\/h4><ul class=\"wprm-recipe-instructions\"><li id=\"wprm-recipe-79162-step-1-0\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\"><div class=\"wprm-recipe-instruction-text\" style=\"margin-bottom: 5px;\">Roast the Sichuan pepper for about 30 seconds in a small, dry pan, just enough to develop its fragrance. Coarsely crush it with a mortar.<\/div><\/li><li id=\"wprm-recipe-79162-step-1-1\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\"><div class=\"wprm-recipe-instruction-text\" style=\"margin-bottom: 5px;\">In a bowl, combine the doenjang, gochujang, soy sauce, Chinkiang vinegar, honey, garlic, ginger, Sichuan pepper, chili oil, starch, and water.<\/div><\/li><li id=\"wprm-recipe-79162-step-1-2\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\"><div class=\"wprm-recipe-instruction-text\" style=\"margin-bottom: 5px;\">The sauce should be quite runny at this point: it will thicken quickly in the pan.<\/div><\/li><li id=\"wprm-recipe-79162-step-1-3\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\"><div class=\"wprm-recipe-instruction-text\" style=\"margin-bottom: 5px;\">Start with 1 teaspoon of honey and 1\/2 teaspoon of chili oil and adjust to taste.<\/div><\/li><\/ul><\/div><div class=\"wprm-recipe-instruction-group\"><h4 class=\"wprm-recipe-group-name wprm-recipe-instruction-group-name wprm-block-text-bold\">Cook the rice<\/h4><ul class=\"wprm-recipe-instructions\"><li id=\"wprm-recipe-79162-step-2-0\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\"><div class=\"wprm-recipe-instruction-text\" style=\"margin-bottom: 5px;\">Rinse the jasmine rice several times in cold water.<\/div><\/li><li id=\"wprm-recipe-79162-step-2-1\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\"><div class=\"wprm-recipe-instruction-text\" style=\"margin-bottom: 5px;\">Cook it according to the instructions on the package or in the rice cooker, then let it rest for a few minutes covered.<\/div><\/li><li id=\"wprm-recipe-79162-step-2-2\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\"><div class=\"wprm-recipe-instruction-text\" style=\"margin-bottom: 5px;\">Don&#8217;t season it: the sauce of the Sichuan shrimp will provide enough salt and character.<\/div><\/li><\/ul><\/div><div class=\"wprm-recipe-instruction-group\"><h4 class=\"wprm-recipe-group-name wprm-recipe-instruction-group-name wprm-block-text-bold\">Sear and braise the broccolini<\/h4><ul class=\"wprm-recipe-instructions\"><li id=\"wprm-recipe-79162-step-3-0\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\"><div class=\"wprm-recipe-instruction-text\" style=\"margin-bottom: 5px;\">Cut off the dry base of the broccolini. If some of the stems are thick, split them in half lengthwise.<\/div><\/li><li id=\"wprm-recipe-79162-step-3-1\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\"><div class=\"wprm-recipe-instruction-text\" style=\"margin-bottom: 5px;\">Heat 1 tsp to 1\/2 tbsp oil in a large skillet.<\/div><\/li><li id=\"wprm-recipe-79162-step-3-2\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\"><div class=\"wprm-recipe-instruction-text\" style=\"margin-bottom: 5px;\">Arrange the broccolini in a single layer and let it sear over medium-high heat for 2 to 3 minutes without moving it too much.<\/div><\/li><li id=\"wprm-recipe-79162-step-3-3\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\"><div class=\"wprm-recipe-instruction-text\" style=\"margin-bottom: 5px;\">Flip them over when they start to take nice toasty marks.<\/div><\/li><li id=\"wprm-recipe-79162-step-3-4\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\"><div class=\"wprm-recipe-instruction-text\" style=\"margin-bottom: 5px;\">Add 3 tablespoons of water, cover immediately and braise for 2 to 3 minutes.<\/div><\/li><li id=\"wprm-recipe-79162-step-3-5\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\"><div class=\"wprm-recipe-instruction-text\" style=\"margin-bottom: 5px;\">Remove the lid and continue cooking for about 1 minute, until the water has evaporated. Set aside.<\/div><\/li><\/ul><\/div><div class=\"wprm-recipe-instruction-group\"><h4 class=\"wprm-recipe-group-name wprm-recipe-instruction-group-name wprm-block-text-bold\">Sear the shrimp<\/h4><ul class=\"wprm-recipe-instructions\"><li id=\"wprm-recipe-79162-step-4-0\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\"><div class=\"wprm-recipe-instruction-text\" style=\"margin-bottom: 5px;\">In the same pan, add a small drizzle of oil if necessary and increase the heat slightly.<\/div><\/li><li id=\"wprm-recipe-79162-step-4-1\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\"><div class=\"wprm-recipe-instruction-text\" style=\"margin-bottom: 5px;\">Place the dry shrimp in a single layer.<\/div><\/li><li id=\"wprm-recipe-79162-step-4-2\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\"><div class=\"wprm-recipe-instruction-text\" style=\"margin-bottom: 5px;\">Sear them for about 45 seconds to 1 minute on each side.<\/div><\/li><li id=\"wprm-recipe-79162-step-4-3\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\"><div class=\"wprm-recipe-instruction-text\" style=\"margin-bottom: 5px;\">They should only start to turn pink and opaque: don&#8217;t cook them completely at this point.<\/div><\/li><\/ul><\/div><div class=\"wprm-recipe-instruction-group\"><h4 class=\"wprm-recipe-group-name wprm-recipe-instruction-group-name wprm-block-text-bold\">Glaze the Sichuan shrimp<\/h4><ul class=\"wprm-recipe-instructions\"><li id=\"wprm-recipe-79162-step-5-0\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\"><div class=\"wprm-recipe-instruction-text\" style=\"margin-bottom: 5px;\">Turn the heat down to medium.<\/div><\/li><li id=\"wprm-recipe-79162-step-5-1\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\"><div class=\"wprm-recipe-instruction-text\" style=\"margin-bottom: 5px;\">Mix the sauce one last time and pour it into the pan.<\/div><\/li><li id=\"wprm-recipe-79162-step-5-2\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\"><div class=\"wprm-recipe-instruction-text\" style=\"margin-bottom: 5px;\">Stir immediately to coat all the shrimp.<\/div><\/li><li id=\"wprm-recipe-79162-step-5-3\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\"><div class=\"wprm-recipe-instruction-text\" style=\"margin-bottom: 5px;\">Cook for 30 seconds to 1 minute maximum, until the sauce becomes shiny and slightly syrupy.<\/div><\/li><li id=\"wprm-recipe-79162-step-5-4\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\"><div class=\"wprm-recipe-instruction-text\" style=\"margin-bottom: 5px;\">If it thickens too quickly, add 1 to 2 tablespoons of water.<\/div><\/li><li id=\"wprm-recipe-79162-step-5-5\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\"><div class=\"wprm-recipe-instruction-text\" style=\"margin-bottom: 5px;\">Remove from the heat as soon as the shrimp are cooked.<\/div><\/li><\/ul><\/div><div class=\"wprm-recipe-instruction-group\"><h4 class=\"wprm-recipe-group-name wprm-recipe-instruction-group-name wprm-block-text-bold\">To serve<\/h4><ul class=\"wprm-recipe-instructions\"><li id=\"wprm-recipe-79162-step-6-0\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\"><div class=\"wprm-recipe-instruction-text\" style=\"margin-bottom: 5px;\">Divide the hot jasmine rice among the bowls.<\/div><\/li><li id=\"wprm-recipe-79162-step-6-1\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\"><div class=\"wprm-recipe-instruction-text\" style=\"margin-bottom: 5px;\">Add the braised broccolini on one side and then the Sichuan shrimp with all their sauce.<\/div><\/li><li id=\"wprm-recipe-79162-step-6-2\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\"><div class=\"wprm-recipe-instruction-text\" style=\"margin-bottom: 5px;\">Finish with the finely chopped spring onions, a few sesame seeds and, optionally, a few more drops of chilli oil and a very small pinch of freshly crushed Sichuan pepper.<\/div><\/li><\/ul><\/div><\/div>\n<div id=\"recipe-video\"><\/div>\n<div id=\"recipe-79162-notes\" class=\"wprm-recipe-notes-container wprm-block-text-normal\"><h3 class=\"wprm-recipe-header wprm-recipe-notes-header wprm-block-text-bold wprm-align-left wprm-header-decoration-none\" style=\"\">Notes<\/h3><div class=\"wprm-recipe-notes\"><span style=\"display: block;\">For a more authentic Szechuan version, replace the doenjang and gochujang with 2 to 3 teaspoons of doubanjiang and then adjust the soy sauce and honey. <\/span><div class=\"wprm-spacer\"><\/div>\n<span style=\"display: block;\">Do not cook the shrimp in the sauce for too long: the glaze thickens very quickly thanks to the starch.<\/span><\/div><\/div>\n\n<div class=\"wprm-spacer\" style=\"height: 15px;\"><\/div>\n<div class=\"wprm-template-chic-buttons wprm-container-columns-spaced-middle wprm-container-columns-gutter\">\n\t<a href=\"https:\/\/dumplingsandmore.fr\/en\/wprm_print\/sichuan-shrimp-jasmine-rice-and-braised-broccolini\" style=\"color: #ffffff;background-color: #5A822B;border-color: #5A822B;border-radius: 3px;padding: 10px 5px;\" class=\"wprm-recipe-print wprm-recipe-link wprm-print-recipe-shortcode wprm-block-text-normal wprm-recipe-print-wide-button wprm-recipe-link-wide-button wprm-color-accent\" data-recipe-id=\"79162\" data-print-identifier=\"sichuan-shrimp-jasmine-rice-and-braised-broccolini\" data-template=\"\" target=\"_blank\" rel=\"nofollow\"><span class=\"wprm-recipe-icon wprm-recipe-print-icon\"><svg width=\"16px\" height=\"16px\" viewBox=\"0 0 24 24\" version=\"1.1\" xmlns=\"http:\/\/www.w3.org\/2000\/svg\" xmlns:xlink=\"http:\/\/www.w3.org\/1999\/xlink\"><g stroke=\"none\" stroke-width=\"1\" fill=\"none\" fill-rule=\"evenodd\"><g fill=\"#ffffff\"><g><path d=\"M17.5454,0.0005 C18.2904,0.0005 18.9004,0.6105 18.9004,1.3565 L18.9004,1.3565 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M6.1632,9.1318 C6.7902,9.1318 7.2992,9.6408 7.2992,10.2678 C7.2992,10.8948 6.7902,11.4028 6.1632,11.4028 L6.1632,11.4028 L5.0992,11.4028 C4.4722,11.4028 3.9632,10.8948 3.9632,10.2678 C3.9632,9.6408 4.4722,9.1318 5.0992,9.1318 L5.0992,9.1318 Z M16.6304,2.2715 L7.3704,2.2715 L7.3704,4.6845 L16.6304,4.6845 L16.6304,2.2715 Z\"><\/path><\/g><\/g><\/g><\/svg><\/span> Print recipe<\/a>\n\t<a href=\"https:\/\/www.pinterest.com\/pin\/create\/bookmarklet\/?url=https%3A%2F%2Fdumplingsandmore.fr%2Fpost%2Fcrevettes-sichuan-riz-brocolinis%2F&amp;media=https%3A%2F%2Fi0.wp.com%2Fdumplingsandmore.fr%2Fwp-content%2Fuploads%2F2026%2F08%2F1946.webp%3Ffit%3D3269%252C4358%26quality%3D75%26ssl%3D1&amp;description=Sichuan+shrimp%2C+jasmine+rice+and+braised+broccolini&amp;is_video=false\" target=\"_blank\" rel=\"nofollow noopener\" data-recipe=\"79162\" data-url=\"https:\/\/dumplingsandmore.fr\/post\/crevettes-sichuan-riz-brocolinis\/\" data-media=\"https:\/\/i0.wp.com\/dumplingsandmore.fr\/wp-content\/uploads\/2026\/08\/1946.webp?fit=3269%2C4358&amp;quality=75&amp;ssl=1\" data-description=\"Sichuan shrimp, jasmine rice and braised broccolini\" data-repin=\"\" role=\"button\" style=\"color: #616161;background-color: #ffffff;border-color: #616161;border-radius: 3px;padding: 10px 5px;\" class=\"wprm-recipe-pin wprm-recipe-link wprm-block-text-normal wprm-recipe-pin-wide-button wprm-recipe-link-wide-button wprm-color-accent\"><span class=\"wprm-recipe-icon wprm-recipe-pin-icon\"><svg width=\"17px\" height=\"20px\" viewBox=\"0 0 17 20\" version=\"1.1\" xmlns=\"http:\/\/www.w3.org\/2000\/svg\" xmlns:xlink=\"http:\/\/www.w3.org\/1999\/xlink\"><g stroke=\"none\" stroke-width=\"1\" fill=\"none\" fill-rule=\"evenodd\"><g transform=\"translate(-4.000000, -2.000000)\" fill=\"#616161\"><path d=\"M10.7636728,15.2276266 C10.2077317,17.980299 9.52955405,20.6201377 7.52087891,22 C6.90029349,17.8380815 8.43177606,14.7128228 9.14286352,11.3948064 C7.93107647,9.46487979 9.28860706,5.58269488 11.8449959,6.53943073 C14.9902356,7.71595725 9.12053185,13.7114236 13.0614843,14.4612976 C17.1752134,15.2429061 18.8547902,7.71125585 16.3042782,5.26182401 C12.6183769,1.72519235 5.57332202,5.18072478 6.43955583,10.2441376 C6.65111904,11.4829577 8.00277289,11.8578948 6.98021737,13.5668554 C4.62128758,13.0720325 3.91607687,11.3125318 4.00775427,8.9665309 C4.15349781,5.12783398 7.65604429,2.43980586 11.1691689,2.06721954 C15.6119964,1.59707907 19.7821423,3.61045562 20.3580644,7.56198625 C21.0056829,12.0224439 18.3529153,16.8531372 13.6009705,16.5052333 C12.313961,16.4100298 11.7732994,15.8070747 10.7636728,15.2276266\"><\/path><\/g><\/g><\/svg><\/span> Pin Recipe<\/a>\n    <\/div><\/div>\n<figure class=\"wp-block-image size-large\"><img data-recalc-dims=\"1\" loading=\"lazy\" decoding=\"async\" width=\"938\" height=\"1250\" src=\"https:\/\/i0.wp.com\/dumplingsandmore.fr\/wp-content\/uploads\/2026\/08\/1948.webp?resize=938%2C1250&#038;quality=75&#038;ssl=1\" alt=\"\" class=\"wp-image-79115\" title=\"\" srcset=\"https:\/\/i0.wp.com\/dumplingsandmore.fr\/wp-content\/uploads\/2026\/08\/1948.webp?resize=938%2C1250&amp;quality=75&amp;ssl=1 938w, https:\/\/i0.wp.com\/dumplingsandmore.fr\/wp-content\/uploads\/2026\/08\/1948.webp?resize=225%2C300&amp;quality=75&amp;ssl=1 225w, https:\/\/i0.wp.com\/dumplingsandmore.fr\/wp-content\/uploads\/2026\/08\/1948.webp?resize=768%2C1024&amp;quality=75&amp;ssl=1 768w, https:\/\/i0.wp.com\/dumplingsandmore.fr\/wp-content\/uploads\/2026\/08\/1948.webp?resize=1152%2C1536&amp;quality=75&amp;ssl=1 1152w, https:\/\/i0.wp.com\/dumplingsandmore.fr\/wp-content\/uploads\/2026\/08\/1948.webp?resize=1536%2C2048&amp;quality=75&amp;ssl=1 1536w, https:\/\/i0.wp.com\/dumplingsandmore.fr\/wp-content\/uploads\/2026\/08\/1948.webp?resize=600%2C800&amp;quality=75&amp;ssl=1 600w, https:\/\/i0.wp.com\/dumplingsandmore.fr\/wp-content\/uploads\/2026\/08\/1948.webp?w=2000&amp;quality=75&amp;ssl=1 2000w, https:\/\/i0.wp.com\/dumplingsandmore.fr\/wp-content\/uploads\/2026\/08\/1948.webp?w=3000&amp;quality=75&amp;ssl=1 3000w\" sizes=\"auto, (max-width: 938px) 100vw, 938px\" \/><figcaption><\/figcaption><\/figure>\n\n<h1 id=\"faq-5-questions-frequentes-sur-les-crevettes-sichuan\" class=\"wp-block-heading\">FAQ: 5 frequently asked questions about Sichuan shrimp<\/h1>\n\n<h2 id=\"les-crevettes-sichuan-sont-elles-tres-pimentees\" class=\"wp-block-heading\">Is Sichuan shrimp very spicy?<\/h2>\n\n<p class=\"wp-block-paragraph\">Not necessarily. In this recipe, the chilli level is mainly settled with the gochujang and chilli oil. Sichuan pepper mainly provides a fragrant, sparkling and slightly numbing sensation. Start with the minimum quantities and adjust at the end.   <\/p>\n\n<h2 id=\"peut-on-remplacer-le-vinaigre-de-chinkiang\" class=\"wp-block-heading\">Can you substitute Chinkiang vinegar?<\/h2>\n\n<p class=\"wp-block-paragraph\">Yes. A brown rice vinegar is a good emergency solution. A mixture of rice vinegar and a very small amount of balsamic vinegar can also replicate some of the desired roundness, although the flavor will be different from real <strong>Chinese black vinegar<\/strong>.  <\/p>\n\n<h2 id=\"peut-on-utiliser-du-doubanjiang-a-la-place-du-doenjang-et-du-gochujang\" class=\"wp-block-heading\">Can you use doubanjiang instead of doenjang and gochujang?<\/h2>\n\n<p class=\"wp-block-paragraph\">Yes, and the profile will be even more directly Sichuanese. Replace the doenjang-gochujang mixture with about 2-3 teaspoons of doubanjiang, then adjust the honey and soy sauce because doubanjiang is already very salty. <\/p>\n\n<h2 id=\"quels-legumes-servir-avec-des-crevettes-sichuan\" class=\"wp-block-heading\">What vegetables to serve with Sichuan shrimp?<\/h2>\n\n<p class=\"wp-block-paragraph\">Broccolini works particularly well, but classic broccoli, pak choy, green beans, snow peas or Chinese cabbage can also accompany <strong>Sichuan shrimp<\/strong>. Ideally, you should choose a vegetable that retains some texture after cooking. <\/p>\n\n<h2 id=\"peut-on-preparer-ce-bol-de-riz-aux-crevettes-a-lavance\" class=\"wp-block-heading\">Can you make this shrimp rice bowl ahead of time?<\/h2>\n\n<p class=\"wp-block-paragraph\">Rice and broccolini can be prepared in advance and then reheated. To preserve tender shrimp, however, it is best to cook <strong>Sichuan shrimp<\/strong> and glaze them in the sauce just before serving. <\/p>\n","protected":false},"excerpt":{"rendered":"<p>Bright and slightly spicy Sichuan shrimp, hot jasmine rice and broccolini grilled and then quickly braised \u2013 this is a complete bowl that can be prepared in about thirty minutes but has enough character to really stand out from the classic weeknight dinner.<\/p>\n","protected":false},"author":196513052,"featured_media":79163,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":"","_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_wpcom_ai_launchpad_first_post":false,"_jetpack_hide_featured_image":false,"_jetpack_featured_image_duplicate_dismissed":0,"_jetpack_feature_clip_id":0,"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_post_was_ever_published":false},"categories":[14401,12684,12681,14591,15489,12683],"tags":[16947,12707,14732,12702,17089,12697,17088,14734,12687,12715,16803,14741,12696,15548,16954,15554,16953,15539,14747,12699,12704,12711,12686,16952,12703,14745,12700,15535,17090,12701,15550,15069,15080,12708,12736,14749],"class_list":["post-79165","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-and-more","category-china","category-country","category-dish","category-our-recipes","category-recipes","tag-broccoli","tag-broth","tag-cauliflower","tag-chicken","tag-chili-oil","tag-chilli-pepper","tag-chinese-cabbage","tag-corn","tag-dish","tag-food","tag-frosting","tag-garlic","tag-ginger","tag-gochujang","tag-green-beans","tag-honey","tag-jasmine-rice","tag-noodles","tag-oil","tag-pepper","tag-pork","tag-preserve","tag-recipe","tag-rice-2","tag-rice","tag-salt","tag-sauce","tag-sesame","tag-sichuan-pepper","tag-soy","tag-soy-sauce","tag-starch","tag-sugar","tag-tofu","tag-vinegar","tag-water"],"jetpack-related-posts":[{"id":78974,"url":"https:\/\/dumplingsandmore.fr\/en\/post\/soy-marinated-beef-steak-the-gourmet-bowl-that-saves-weeknights\/","url_meta":{"origin":79165,"position":0},"title":"Soy marinated beef steak: the gourmet bowl that saves weeknights","author":"dumplingsandmore","date":"25 August 2026","format":false,"excerpt":"Soy marinated beef steak, hot rice, honey-roasted carrots and green beans: a complete, quick and ultra-tasty recipe for the week.","rel":"","context":"In &quot;... And more&quot;","block_context":{"text":"... And more","link":"https:\/\/dumplingsandmore.fr\/en\/post\/category\/and-more\/"},"img":{"alt_text":"Soy marinated beef steak","src":"https:\/\/i0.wp.com\/dumplingsandmore.fr\/wp-content\/uploads\/2026\/08\/1897.webp?fit=900%2C1200&quality=75&ssl=1&resize=350%2C200","width":350,"height":200,"srcset":"https:\/\/i0.wp.com\/dumplingsandmore.fr\/wp-content\/uploads\/2026\/08\/1897.webp?fit=900%2C1200&quality=75&ssl=1&resize=350%2C200 1x, https:\/\/i0.wp.com\/dumplingsandmore.fr\/wp-content\/uploads\/2026\/08\/1897.webp?fit=900%2C1200&quality=75&ssl=1&resize=525%2C300 1.5x, https:\/\/i0.wp.com\/dumplingsandmore.fr\/wp-content\/uploads\/2026\/08\/1897.webp?fit=900%2C1200&quality=75&ssl=1&resize=700%2C400 2x"},"classes":[]},{"id":79500,"url":"https:\/\/dumplingsandmore.fr\/en\/post\/crispy-halloumi-with-manchurian-sauce-the-fusion-dinner-that-boosts-weeknight-dinners\/","url_meta":{"origin":79165,"position":1},"title":"Crispy Halloumi with Manchurian sauce: the fusion dinner that boosts weeknight dinners","author":"dumplingsandmore","date":"15 September 2026","format":false,"excerpt":"Crispy halloumi with Manchurian sauce is prepared with cubes of halloumi coated in a light batter made from flour and starch, fried until golden brown and then quickly glazed in a sauce of ginger, garlic, soy, tomato and rice vinegar. Served with steamed rice, it makes a quick and original\u2026","rel":"","context":"In &quot;Country&quot;","block_context":{"text":"Country","link":"https:\/\/dumplingsandmore.fr\/en\/post\/category\/country\/"},"img":{"alt_text":"Crispy Halloumi with Manchurian Sauce","src":"https:\/\/i0.wp.com\/dumplingsandmore.fr\/wp-content\/uploads\/2026\/09\/2617.webp?fit=1200%2C900&quality=75&ssl=1&resize=350%2C200","width":350,"height":200,"srcset":"https:\/\/i0.wp.com\/dumplingsandmore.fr\/wp-content\/uploads\/2026\/09\/2617.webp?fit=1200%2C900&quality=75&ssl=1&resize=350%2C200 1x, https:\/\/i0.wp.com\/dumplingsandmore.fr\/wp-content\/uploads\/2026\/09\/2617.webp?fit=1200%2C900&quality=75&ssl=1&resize=525%2C300 1.5x, https:\/\/i0.wp.com\/dumplingsandmore.fr\/wp-content\/uploads\/2026\/09\/2617.webp?fit=1200%2C900&quality=75&ssl=1&resize=700%2C400 2x, https:\/\/i0.wp.com\/dumplingsandmore.fr\/wp-content\/uploads\/2026\/09\/2617.webp?fit=1200%2C900&quality=75&ssl=1&resize=1050%2C600 3x"},"classes":[]},{"id":71680,"url":"https:\/\/dumplingsandmore.fr\/en\/post\/thiebou-diola-the-senegalese-cest-bon-de-casamance\/","url_meta":{"origin":79165,"position":2},"title":"Thiebou Diola: The Senegalese C&#8217;est bon from Casamance","author":"dumplingsandmore","date":"27 January 2020","format":false,"excerpt":"Thiebou diola, also called \"C'est bon\", is a Senegalese dish from Casamance. It combines rice flavored with dried seafood such as toufa and yokhos, grilled fish, onion sauce, green bissap beugueuthie, okra, prawns and sometimes palm oil. Thiebou diola, also called \"C'est bon\", is a Senegalese dish from Casamance, in\u2026","rel":"","context":"In &quot;Country&quot;","block_context":{"text":"Country","link":"https:\/\/dumplingsandmore.fr\/en\/post\/category\/country\/"},"img":{"alt_text":"Thiebou diola (C'est bon) - Senegalese recipe","src":"https:\/\/i0.wp.com\/dumplingsandmore.fr\/wp-content\/uploads\/2020\/12\/2630b2_13bf282e13c14b4fa899ea4a2d25e433-mv2-scaled.jpg?fit=1200%2C1200&quality=75&ssl=1&resize=350%2C200","width":350,"height":200,"srcset":"https:\/\/i0.wp.com\/dumplingsandmore.fr\/wp-content\/uploads\/2020\/12\/2630b2_13bf282e13c14b4fa899ea4a2d25e433-mv2-scaled.jpg?fit=1200%2C1200&quality=75&ssl=1&resize=350%2C200 1x, https:\/\/i0.wp.com\/dumplingsandmore.fr\/wp-content\/uploads\/2020\/12\/2630b2_13bf282e13c14b4fa899ea4a2d25e433-mv2-scaled.jpg?fit=1200%2C1200&quality=75&ssl=1&resize=525%2C300 1.5x, https:\/\/i0.wp.com\/dumplingsandmore.fr\/wp-content\/uploads\/2020\/12\/2630b2_13bf282e13c14b4fa899ea4a2d25e433-mv2-scaled.jpg?fit=1200%2C1200&quality=75&ssl=1&resize=700%2C400 2x, https:\/\/i0.wp.com\/dumplingsandmore.fr\/wp-content\/uploads\/2020\/12\/2630b2_13bf282e13c14b4fa899ea4a2d25e433-mv2-scaled.jpg?fit=1200%2C1200&quality=75&ssl=1&resize=1050%2C600 3x"},"classes":[]},{"id":79346,"url":"https:\/\/dumplingsandmore.fr\/en\/post\/ground-beef-bulgogi-bowl-the-indulgent-korean-dinner-ready-in-25-minutes\/","url_meta":{"origin":79165,"position":3},"title":"Ground Beef Bulgogi Bowl: The Indulgent Korean Dinner Ready in 25 Minutes","author":"dumplingsandmore","date":"10 September 2026","format":false,"excerpt":"The bulgogi beef bowl is made with hot rice, beef seasoned with soy sauce, honey, mirin, garlic, ginger, and sesame oil, and then seared until caramelized. This ground beef version comes together in about 25 minutes and is completed with vinegared cucumber and gochujang sauce.","rel":"","context":"In &quot;Country&quot;","block_context":{"text":"Country","link":"https:\/\/dumplingsandmore.fr\/en\/post\/category\/country\/"},"img":{"alt_text":"Bulgogi beef bowl","src":"https:\/\/i0.wp.com\/dumplingsandmore.fr\/wp-content\/uploads\/2026\/09\/2051-1.webp?fit=1200%2C900&quality=75&ssl=1&resize=350%2C200","width":350,"height":200,"srcset":"https:\/\/i0.wp.com\/dumplingsandmore.fr\/wp-content\/uploads\/2026\/09\/2051-1.webp?fit=1200%2C900&quality=75&ssl=1&resize=350%2C200 1x, https:\/\/i0.wp.com\/dumplingsandmore.fr\/wp-content\/uploads\/2026\/09\/2051-1.webp?fit=1200%2C900&quality=75&ssl=1&resize=525%2C300 1.5x, https:\/\/i0.wp.com\/dumplingsandmore.fr\/wp-content\/uploads\/2026\/09\/2051-1.webp?fit=1200%2C900&quality=75&ssl=1&resize=700%2C400 2x, https:\/\/i0.wp.com\/dumplingsandmore.fr\/wp-content\/uploads\/2026\/09\/2051-1.webp?fit=1200%2C900&quality=75&ssl=1&resize=1050%2C600 3x"},"classes":[]},{"id":77700,"url":"https:\/\/dumplingsandmore.fr\/en\/post\/senegalese-soupou-kandja-okra-sauce-with-fish-and-seafood\/","url_meta":{"origin":79165,"position":4},"title":"Senegalese Soupou Kandja: Okra Sauce with Fish and Seafood","author":"dumplingsandmore","date":"19 February 2020","format":false,"excerpt":"Senegalese soupou kandja, also known as kandia soup or okra sauce, is a great classic of Senegalese cuisine. It is a rich and fragrant stew, prepared with okra, red palm oil, fish, seafood, guedj, dried shrimp, n\u00e9t\u00e9tou and herbs. This dish is instantly recognizable by its texture: okra naturally thickens\u2026","rel":"","context":"In &quot;Country&quot;","block_context":{"text":"Country","link":"https:\/\/dumplingsandmore.fr\/en\/post\/category\/country\/"},"img":{"alt_text":"Soupou kandja \u2013 Fish and seafood stew with okra sauce - Senegalese recipe","src":"https:\/\/i0.wp.com\/dumplingsandmore.fr\/wp-content\/uploads\/2020\/12\/2630b2_0139f20aaf8f4c04b39eb002c00a2ee0-mv2-scaled.jpg?fit=1200%2C1200&quality=75&ssl=1&resize=350%2C200","width":350,"height":200,"srcset":"https:\/\/i0.wp.com\/dumplingsandmore.fr\/wp-content\/uploads\/2020\/12\/2630b2_0139f20aaf8f4c04b39eb002c00a2ee0-mv2-scaled.jpg?fit=1200%2C1200&quality=75&ssl=1&resize=350%2C200 1x, https:\/\/i0.wp.com\/dumplingsandmore.fr\/wp-content\/uploads\/2020\/12\/2630b2_0139f20aaf8f4c04b39eb002c00a2ee0-mv2-scaled.jpg?fit=1200%2C1200&quality=75&ssl=1&resize=525%2C300 1.5x, https:\/\/i0.wp.com\/dumplingsandmore.fr\/wp-content\/uploads\/2020\/12\/2630b2_0139f20aaf8f4c04b39eb002c00a2ee0-mv2-scaled.jpg?fit=1200%2C1200&quality=75&ssl=1&resize=700%2C400 2x, https:\/\/i0.wp.com\/dumplingsandmore.fr\/wp-content\/uploads\/2020\/12\/2630b2_0139f20aaf8f4c04b39eb002c00a2ee0-mv2-scaled.jpg?fit=1200%2C1200&quality=75&ssl=1&resize=1050%2C600 3x"},"classes":[]},{"id":72527,"url":"https:\/\/dumplingsandmore.fr\/en\/post\/cold-matcha-noodles-chasoba-pickled-cucumber-soft-boiled-egg\/","url_meta":{"origin":79165,"position":5},"title":"Cold Matcha Noodles: Chasoba, Pickled Cucumber  Soft-Boiled Egg","author":"dumplingsandmore","date":"10 June 2026","format":false,"excerpt":"Cold matcha noodles, also known as chasoba, are Japanese green tea noodles served cold with a creamy sauce of sesame, soy, rice vinegar and gochujang. In this recipe, they're topped with pickled cucumber, a soft-boiled egg, nori, and sesame seeds. It's a fresh, quick and nourishing dish, perfect for spring\u2026","rel":"","context":"In &quot;... And more&quot;","block_context":{"text":"... And more","link":"https:\/\/dumplingsandmore.fr\/en\/post\/category\/and-more\/"},"img":{"alt_text":"Cold Matcha Noodles: Chasoba, Pickled Cucumber  Soft-Boiled Egg","src":"https:\/\/i0.wp.com\/dumplingsandmore.fr\/wp-content\/uploads\/2026\/06\/1374.webp?fit=900%2C1200&quality=75&ssl=1&resize=350%2C200","width":350,"height":200,"srcset":"https:\/\/i0.wp.com\/dumplingsandmore.fr\/wp-content\/uploads\/2026\/06\/1374.webp?fit=900%2C1200&quality=75&ssl=1&resize=350%2C200 1x, https:\/\/i0.wp.com\/dumplingsandmore.fr\/wp-content\/uploads\/2026\/06\/1374.webp?fit=900%2C1200&quality=75&ssl=1&resize=525%2C300 1.5x, https:\/\/i0.wp.com\/dumplingsandmore.fr\/wp-content\/uploads\/2026\/06\/1374.webp?fit=900%2C1200&quality=75&ssl=1&resize=700%2C400 2x"},"classes":[]}],"jetpack_sharing_enabled":true,"jetpack_featured_media_url":"https:\/\/i0.wp.com\/dumplingsandmore.fr\/wp-content\/uploads\/2026\/08\/1946.webp?fit=3269%2C4358&quality=75&ssl=1","_links":{"self":[{"href":"https:\/\/dumplingsandmore.fr\/en\/wp-json\/wp\/v2\/posts\/79165","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/dumplingsandmore.fr\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/dumplingsandmore.fr\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/dumplingsandmore.fr\/en\/wp-json\/wp\/v2\/users\/196513052"}],"replies":[{"embeddable":true,"href":"https:\/\/dumplingsandmore.fr\/en\/wp-json\/wp\/v2\/comments?post=79165"}],"version-history":[{"count":1,"href":"https:\/\/dumplingsandmore.fr\/en\/wp-json\/wp\/v2\/posts\/79165\/revisions"}],"predecessor-version":[{"id":79168,"href":"https:\/\/dumplingsandmore.fr\/en\/wp-json\/wp\/v2\/posts\/79165\/revisions\/79168"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/dumplingsandmore.fr\/en\/wp-json\/wp\/v2\/media\/79163"}],"wp:attachment":[{"href":"https:\/\/dumplingsandmore.fr\/en\/wp-json\/wp\/v2\/media?parent=79165"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/dumplingsandmore.fr\/en\/wp-json\/wp\/v2\/categories?post=79165"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/dumplingsandmore.fr\/en\/wp-json\/wp\/v2\/tags?post=79165"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}