Szechuan Shrimp

Recipe Ingredients

1/2 cup	118ml	Canned low-sodium chicken broth or homemade stock
3 tablespoons	45ml	Ketchup
1 1/2 tablespoons	22ml	Soy sauce
1 tablespoon	15ml	Oyster sauce
1/4 teaspoon	1.3ml	Salt
3 tablespoons	45ml	Sherry
2		Red bell peppers - cut into 3/4-inch pieces
1 1/4 cups	200g / 7.1oz	Long-grain rice
1 1/2 lbs	681g / 24oz	Medium shrimp - shelled
1/2 teaspoon	2.5ml	Cornstarch
3 tablespoons	45ml	Cooking oil
3		Garlic - minced
1 tablespoon	15ml	Minced fresh ginger
2		Scallions - white part chopped, green tops sliced
1/2 teaspoon	2.5ml	Dried red-pepper flakes
1/2 teaspoon	2.5ml	Asian sesame oil

Recipe Instructions

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.

Converted by MC_Buster.

Source:
Jo Merrill

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