Rating: 2.5 stars
3 Ratings
  • 1 star values: 1
  • 2 star values: 0
  • 3 star values: 1
  • 4 star values: 1
  • 5 star values: 0

Notes: Begin the meal with a soup made of chicken broth seasoned with fresh ginger and simmered with green onions, sliced mushrooms, and spinach leaves.

This Story Originally Appeared On sunset.com

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Credit: James Carrier

Recipe Summary

Yield:
Makes 4 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a 2- to 3-quart pan, combine rice and 2 3/4 cups water. Bring to a boil over high heat and cook until most of the water is absorbed, 7 to 10 minutes. Turn heat to low, cover, and cook until rice is tender to bite, 10 to 15 minutes longer. Spoon rice into a bowl.

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  • Meanwhile, in a small bowl, mix broth, soy sauce, vinegar, cornstarch, sugar, chili flakes, and salt until smooth.

  • In a 12-inch nonstick frying pan or a 14-inch wok over high heat, combine broccoli and 1/2 cup water. When boiling, cover, reduce heat to medium, and simmer, stirring occasionally, until broccoli is bright green and just tender when pierced, 4 to 7 minutes. Pour into a colander to drain.

  • Add oil, ginger, and garlic to pan; stir over high heat until garlic begins to brown, 30 to 45 seconds. Add shrimp and stir until opaque but still moist-looking in center of thickest part (cut to test), 3 to 4 minutes. Stir in broccoli.

  • Stir cornstarch mixture and add to pan. Stir until sauce boils. Pour shrimp into a bowl and sprinkle with peanuts. Serve with cooked rice.

Nutrition Facts

492 calories; calories from fat 16%; protein 35g; fat 8.9g; saturated fat 1.5g; carbohydrates 68g; fiber 4.7g; sodium 932mg; cholesterol 173mg.
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