Name: Szechuan Shrimp
Yield: 4
Ingredients: 1/2 c. canned low-sodium chicken broth or homemade stock -; 3 tbsp. ketchup -; 1 1/2 tbsp. soy sauce -; 1 tbsp. oyster sauce -; 1/4 tsp. salt -; 3 tbsp. sherry -; 2 red bell peppers -; 1 1/4 c. long-grain rice -; 1 1/2 lb. medium shrimp -; 1/2 tsp. cornstarch -; 3 tbsp. Cooking oil -; 3 cloves garlic -; 1 tbsp. minced fresh ginger -; 2 scallions -; 1/2 tsp. dried red-pepper flakes -; 1/2 tsp. Asian sesame oil -

Recipe information

Cooking:

Servings per container:

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Ingredients for - Szechuan Shrimp

1. 1/2 c. canned low-sodium chicken broth or homemade stock -

2. 3 tbsp. ketchup -

3. 1 1/2 tbsp. soy sauce -

4. 1 tbsp. oyster sauce -

5. 1/4 tsp. salt -

6. 3 tbsp. sherry -

7. 2 red bell peppers -

8. 1 1/4 c. long-grain rice -

9. 1 1/2 lb. medium shrimp -

10. 1/2 tsp. cornstarch -

11. 3 tbsp. Cooking oil -

12. 3 cloves garlic -

13. 1 tbsp. minced fresh ginger -

14. 2 scallions -

15. 1/2 tsp. dried red-pepper flakes -

16. 1/2 tsp. Asian sesame oil -

How to cook deliciously - Szechuan Shrimp

1. Stage

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. Stage

Bring a medium pot of salted water to a boil. Stir in the rice and boil until just done, about 10 minutes. Drain.

3. Stage

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. Stage

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. Stage

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.