Chinese Shrimp and Pea Rice Bowl
How to Make It
Step 1
1
Rinse peas, drain, and discard stem ends and strings.
Step 2
2
In a small bowl, blend oyster sauce, cornstarch, vinegar, and broth.
Step 3
3
Set a 14-inch wok or 12-inch frying pan over high heat. When pan is hot, add 3 tablespoons water and peas. Cover and stir often until peas are bright green and barely tender to bite, 2 to 3 minutes. Drain peas into a bowl.
Step 4
4
Return wok to high heat. When pan is hot, add oil, ginger, garlic, and chilies; stir until chilies begin to brown, about 1 minute. Add shrimp and stir frequently until they are barely opaque in thickest part (cut to test), 3 to 4 minutes.
Step 5
5
Add broth mixture; stir until boiling. Mix in peas. Scoop rice into bowls and spoon the shrimp mixture equally onto each portion. Sprinkle with peanuts and salt to taste.
Ingredients
3/4 pound edible-pod peas
3 tablespoons oyster or soy sauce
2 tablespoons cornstarch
4 teaspoons rice vinegar
2 cups fat-skimmed chicken broth
2 teaspoons salad oil
2 tablespoons minced fresh ginger
4 cloves garlic, peeled and minced
2 or 3 small dried hot chilies
1 pound thawed frozen peeled, deveined shrimp (41 to 50 per lb.), rinsed and drained
6 cups hot cooked rice
3 tablespoons coarsely chopped salted roasted peanuts (optional)
Salt
Search All of Sunset's Recipes
The Latest
Josh Brolin’s ‘Media Barn’ Is a High-Design, Creative Sanctuary
