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Chinese Shrimp and Pea Rice Bowl





Yields
Makes 4 servings

 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
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.

Nutrition Facts

Servings 0

Amount Per Serving
Calories 570Calories from Fat 8
% Daily Value *
Total Fat 0.0g0%

Saturated Fat 0.0g0%
Cholesterol 173mg58%
Sodium 751mg32%
Total Carbohydrate 89g30%

Dietary Fiber 3.5g15%
Protein 38g76%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.