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Schezuchuan shrimp recipe
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| INGREDIENTS | |
| 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 |
DIRECTIONS
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.
Recipe uploaded with Shop'NCook for iPhone.
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