Chili garlic shrimp and sichuan peppercorn mushrooms

No recipe, just winged it with stuff we usually have in stock. I felt like pulling out the wok for some reason, maybe because the sun had been out on Sunday after a few gloomy days here.

Shrimp were marinated in chili garlic paste, chili oil, red chili flakes, mirin, sugar, ginger, and fermented black beans.

The mushrooms were cooked in a sauce made from lemongrass sauce paste, black bean garlic sauce paste,  dark soy, mirin, ginger, garlic, sesame oil,  chinkiang vinegar, sugar, thai chilies, and some cornstarch. I like burnt garlic fried rice, so I fried the garlic until caramelized, before adding the other ingredients. I think @bettysnephew may have suggested soaking the garlic in sesame oil before frying. It was a good tip!

Plated with udon noodles, which we ate dry (no soup). The shrimp had a great garlicky heat to it, and the mushrooms had a nice rich flavor. The characteristic tingly numbness from the Sichuan peppercorns gave it a nice twist.

On a side note, I think this time I had better control of the heat while cooking. Fired up the small until it hit 400°F, then closed the lower vent until it was just a hair open, and cooked with the dome up.  

Thanks for looking.

[I think I need to buy new plates... I'm starting to get bored of all my plated shots pictured on the same plates].