Szechuan Shrimp

1. 1/2 cup canned low-sodium chicken broth or homemade stock
2. 3 tablespoons ketchup
3. 1 1/2 tablespoons soy sauce
4. 1 tablespoon oyster sauce
5. 1/4 teaspoon salt
6. 3 tablespoons sherry
7. 2 red bell peppers, cut into 3/4 inch pieces
8. 1 1/4 cups long-grain rice
9. 1 1/2 pounds medium shrimp, shelled
10. 1/2 teaspoon cornstarch
11. 3 tablespoons cooking oil
12. 3 cloves garlic, minced
13. 1 tablespoon minced fresh ginger
14. 2 scallions, white part chopped, green tops sliced
15. 1/2 teaspoon dried red pepper flakes
16. 1/2 teaspoon Asian sesame oil

Nutrition Info

Per Serving

LI>Calories: 507 kcal
• Carbohydrates: 60 g
• Dietary Fiber: 2 g
• Fat: 13 g
• Protein: 34 g
• Sugars: 3 g

Cooking Directions

1. 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.
2. Bring a medium pot of salted water to a boil. Stir in the rice and boil until just done, about 10 minutes. Drain.
3. 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.
4. 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

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