Ingredients
1/2 c. canned low-sodium chicken broth or homemade stock
3 tbsp. ketchup
1 1/2 tbsp. soy sauce
1 tbsp. oyster sauce
1/4 tsp. salt
3 tbsp. sherry
2 red bell peppers
1 1/4 c. long-grain rice
1 1/2 lb. medium shrimp
1/2 tsp. cornstarch
3 tbsp. Cooking oil
3 cloves garlic
1 tbsp. minced fresh ginger
2 scallions
1/2 tsp. dried red-pepper flakes
1/2 tsp. Asian sesame oil
Preparation
Step 1In a small bowl, combine the chicken broth, ketchup, soy sauce, oyster sauce, salt and 1 tablespoon of the sherry. Heat a wok or large frying pan over moderately high heat until very hot. Add the bell peppers and stir-fry until starting to blacken, about 5 minutes. Remove.Step 2Bring a medium pot of salted water to a boil. Stir in the rice and boil until just done, about 10 minutes. Drain.Step 3Meanwhile, toss the shrimp with the remaining 2 tablespoons sherry and the cornstarch. Heat 1 1/2 tablespoons of the oil in the wok or frying pan over moderately high heat. Add the shrimp and stir-fry until just done, 3 to 4 minutes. Remove the shrimp and add the remaining 1 1/2 tablespoons oil. Reduce the heat to moderate and add the charred bell peppers, the garlic, ginger, the chopped scallions and the red-pepper flakes. Cook, stirring, until soft, about 3 minutes.Step 4Increase the heat to high. Add the broth mixture and boil until thickened, about 2 minutes. Add the shrimp and sliced scallions and just heat through. Drizzle the sesame oil over the top. Serve the shrimp with the rice.Step 5Wine Recommendation: A German riesling will be a knockout here. If you’re keeping the heat subdued, a Pfalz kabinett will work fine. If you increase the pepper, go to a sweeter Spätlese or even an auslese.
