Chinese Shrimp and Pea Rice Bowl
More From Sunset
Amount per serving
- Calories: 570
- Calories from fat: 8%
- Protein: 38g
- Fat: 0.0g
- Saturated fat: 0.0g
- Carbohydrate: 89g
- Fiber: 3.5g
- Sodium: 751mg
- Cholesterol: 173mg
- 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)
- 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.
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