Ingredients Jump to Instructions ↓

  1. 1/2 cup 118ml Canned low-sodium chicken broth or homemade stock

  2. 3 tablespoons 45ml Ketchup

  3. 1 1/2 tablespoons 22ml Soy sauce

  4. 1 tablespoon 15ml Oyster sauce

  5. 1/4 teaspoon 1 1/3ml Salt

  6. 3 tablespoons 45ml Sherry

  7. 2 Red bell peppers - cut into 3/4-inch pieces

  8. 1 1/4 cups 200g / 7.1oz Long-grain rice

  9. 1 1/2 lbs 681g / 24oz Medium shrimp - shelled

  10. 1/2 teaspoon 2 1/2ml Cornstarch

  11. 3 tablespoons 45ml Cooking oil

  12. 3 Garlic - minced

  13. 1 tablespoon 15ml Minced fresh ginger

  14. 2 Scallions - white part chopped, green tops sliced

  15. 1/2 teaspoon 2 1/2ml Dried red-pepper flakes

  16. 1/2 teaspoon 2 1/2ml Asian sesame oil

Instructions Jump to Ingredients ↑

  1. 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.


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