 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
|
Traditional Szechuan dishes are often quite spicy, but we've given this recipe only a slight dose of heat. If your taste runs to the incendiary, make yours hotter by adding more red-pepper flakes. 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:
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.
5. Wine Recommendation: A German riesling will be a knockout here. If you're keeping the heat subdued, a Pfalz kabinett will work fine. If you increase the pepper, go to a sweeter spätlese or even an auslese.
|
|