I'm sorry but whomever put this recipe on here has NEVER been to China, let alone Sichuan! I've spent 8 years in China and my husband (and his whole family) are from Sichuan and their Sichuan-style shrimp is to die for! Almost literally! They don't call it hot and spicy for nothing. And frankly they would never put bell pepper in with shrimp bacause it's a sweet vegetable and they think that shrimp should have a tang. And canola oil doesn't have a high enough temperature to do well with frying ANYWHERE in China. Peanut oil is their main oil and if not then they go to corn oil. I don't even think that you can buy canola oil here unless you go to an expat supermarket!