Chinese Shrimp and Pea Rice Bowl

Recipe from

Nutritional Information

Calories 570
Caloriesfromfat 8 %
Protein 38 g
Fat 0.0 g
Satfat 0.0 g
Carbohydrate 89 g
Fiber 3.5 g
Sodium 751 mg
Cholesterol 173 mg

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

Preparation

1. Rinse peas, drain, and discard stem ends and strings.

2. In a small bowl, blend oyster sauce, cornstarch, vinegar, and broth.

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.

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.

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.

Note:

February 2000