Stir-Fried Sichuan Shrimp with Dried Red Chiles

• 1/3 cup vodka
• 3 tablespoons soy sauce
• 2 tablespoons ketchup
• 2 teaspoons rice wine vinegar or white wine vinegar
• 1/4 cup vegetable oil
• 10 dried red chiles
• One 2-inch piece of fresh ginger, peeled and very thinly sliced
• 1 teaspoon Sichuan peppercorns
• 3 large garlic cloves, thinly sliced
• 1 3/4 pounds medium shrimp, shelled and deveined
• Salt
• 3 scallions, white parts only, coarsely chopped

1. In a small bowl, stir the vodka with the soy sauce, ketchup and vinegar.
2. In a large skillet, heat the oil.
3. Add the chiles, ginger and Sichuan peppercorns and stir-fry over high heat until the chiles and peppercorns darken and the ginger starts to brown, about 2 minutes.
4. Add the garlic and stir-fry until golden, about 10 seconds.
5. Add the shrimp, season lightly with salt and stir-fry until just cooked, about 3 minutes.
6. Remove the skillet from the heat and slowly add the vodka sauce.
7. Using a long match, carefully light the sauce.
8. Return the skillet to the heat and bring the sauce to a simmer, stirring.
9. Add the scallions; serve.

vodka, soy sauce, ketchup, rice wine vinegar, vegetable oil, red chiles, ginger, peppercorns, garlic, shrimp, salt, scallions

Taken from www.foodandwine.com/recipes/stir-fried-sichuan-shrimp-with-dried-red-chiles (may not work)