Szechuan Shrimp

Szechuan Shrimp
Photo by © Melanie Acevedo

Ingredients

  • 1 ¼ cups long-grain rice
  • 2 scallions, white part chopped, green tops sliced
  • ½ teaspoon Asian sesame oil
  • 3 tablespoons sherry
  • ½ cup canned low-sodium chicken broth or homemade stock
  • 3 tablespoons ketchup
  • 1 ½ tablespoons soy sauce
  • + 9 more ingredients
    • 1 tablespoon oyster sauce
    • ¼ teaspoon salt
    • 2 red bell peppers, cut into 3/4-inch pieces
    • ½ teaspoon dried red-pepper flakes
    • 1 ½ pounds medium shrimp, shelled
    • ½ teaspoon cornstarch
    • 3 tablespoons cooking oil
    • 3 cloves garlic, minced
    • 1 tablespoon minced fresh ginger

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 p...

View full recipe at My Recipes

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