- 1/2 cup canned low-sodium chicken broth or homemade stock
- 3 tablespoons ketchup
- 1 1/2 tablespoons soy sauce
- 1 tablespoon oyster sauce
- 1/4 teaspoon salt
- 3 tablespoons sherry
- 2 red bell peppers, cut into 3/4 inch pieces
- 1 1/4 cups long-grain rice
- 1 1/2 pounds medium shrimp, shelled
- 1/2 teaspoon cornstarch
- 3 tablespoons cooking oil
- 3 cloves garlic, minced
- 1 tablespoon minced fresh ginger
- 2 scallions, white part chopped, green tops sliced
- 1/2 teaspoon dried red pepper flakes
- 1/2 teaspoon Asian sesame oil
LI>Calories: 507 kcal
- Carbohydrates: 60 g
- Dietary Fiber: 2 g
- Fat: 13 g
- Protein: 34 g
- Sugars: 3 g
- In a small bowl, combine the chicken broth, ketchup, soy sauce, oyster
sauce, salt, and 1 tablespoon of the sherry. Heat a wok or large frying pan
over moderately high heat until very hot. Add the bell peppers and stir-fry
until starting to blacken, about 5 minutes. Remove.
- Bring a medium pot of salted water to a boil. Stir in the rice and boil
until just done, about 10 minutes. Drain.
- Meanwhile, toss the shrimp with the remaining 2 tablespoons sherry and the
cornstarch. Heat 1 1/2 tablespoons of the oil in the wok or frying pan over
moderately high heat. Add the shrimp and stir-fry until just done, 3 to 4
minutes. Remove the shrimp and add the remaining 1 1/2 tablespoons oil. Reduce
the heat to moderate and add the charred bell peppers, the garlic, ginger, the
chopped scallions, and the red-pepper flakes. Cook, stirring, until soft,
about 3 minutes.
- Increase the heat to high. Add the broth mixture and boil until thickened,
about 2 minutes. Add the shrimp and sliced scallions and just heat through.
Drizzle the sesame oil over the top. Serve the shrimp with the rice.
Yield: 4 servings