| Cuisine: Oriental | Type: Main Course | Serves: 4 |
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Source:
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Firehouse Food |
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Attributes:
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Quick and Easy, Healthy |
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Comments:
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Serving Suggestions:
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Ingredients:
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2 cups rice 1 tbs. vegetable oil 2 pounds large shrimp or medium prawns, peeled and deveined 2 cloves garlic, minced 3 small dried red chiles, or a sprinkle of red pepper flakes 1 to 2 tsp. chili oil to taste 2 tbs. soy sauce 1/2 tsp. sugar 1 tsp. distilled white vinegar 1/2 cup dry roasted peanuts 1 medium carrot, peeled and thinly sliced on the diagonal 1 stalk celery thinly sliced on the diagonal 1/2 cup chicken broth 1 tsp. cornstarch 2 tsp. Asian sesame oil Salt 3 green onions, white and pale green parts only, thinly sliced on the diagonal, for garnish |
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Instructions:
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1. Cook the rice according to package directions and keep warm. 2. Heat the oil over high heat in a wok. Add the shrimp/prawns, garlic, and chiles; stir-fry for 2 minutes. Stir in the chili oil, soy sauce, sugar, and vinegar. Add the peanuts, carrot, and celery. Stir to combine and reduce the heat to low. Cover and cook for 3 minutes. 3. Meanwhile, whisk together the broth and cornstarch in a small bowl. Add the cornstarch mixture to the wok, stir to combine, and bring to a boil. Cook until the sauce thickens, about 2 to 3 minutes. Stir in the sesame oil and season to taste with salt. 4. Garnish with the green onions and serve with the rice. |
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Related recipes:
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None |
2004-09-23