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  • Chinese Shrimp And Pea Rice Bowl

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    Chinese Shrimp And Pea Rice Bowl
    Servings: 4
    by Global Cookbook
    92760 recipes
    		 >

    Ingredients

    • 3/4 lb edible-pod peas
    • 3 Tbsp. oyster or possibly soy sauce
    • 2 Tbsp. cornstarch
    • 4 tsp rice vinegar
    • 2 c. fat-skimmed chicken broth
    • 2 tsp salad oil
    • 2 Tbsp. chopped fresh ginger
    • 4 x garlic cloves peeled, chopped
    • 2 sm dry warm chilies - (to 3)
    • 1 lb frzn peeled deveined shrimp - (41/50 ct) thawed, rinsed, and liquid removed
    • 6 c. Warm Cooked Rice (see recipe)
    • 3 Tbsp. coarsely-minced salted roasted peanuts (optional) Salt to taste

    Directions

    1. Rinse peas, drain, and throw away stem ends and strings.
    2. In a small bowl, blend oyster sauce, cornstarch, vinegar, and broth.
    3. Set a 14-inch wok or possibly 12-inch frying pan over high heat. When pan is warm, add in 3 Tbsp. water and peas. Cover and stir often till peas are bright green and barely tender to bite, 2 to 3 min. Drain peas into a bowl.
    4. Return wok to high heat. When pan is warm, add in oil, ginger, garlic, and chilies; stir till chilies begin to brown, about 1 minute. Add in shrimp and stir frequently till they are barely opaque in thickest part (cut to test), 3 to 4 min.
    5. Add in broth mix; stir till boiling. Fold in peas. Scoop rice into bowls and spoon the shrimp mix equally onto each portion. Sprinkle with peanuts and salt to taste.
    6. This recipe yields 4 servings.

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