Ingredients
1/2
cup water
1/4
cup sake, rice wine or Progresso™ chicken broth (from 32-ounce carton)
1
tablespoon cornstarch
2
tablespoons hoisin sauce
1
tablespoon oyster sauce
2
teaspoons soy sauce
2
teaspoons chili puree with garlic
1
tablespoon vegetable oil
3/4
pound fresh or frozen (thawed) uncooked medium shrimp, peeled and deveined
1
garlic clove, finely chopped
2
teaspoons finely chopped gingerroot
1 1/2
cups broccoli flowerets
1
medium bell pepper, cut into strips
4
medium green onions, cut into 1-inch pieces
1/3
cup peanuts
4
cups hot cooked rice
Preparation
Mix water, sake, cornstarch, hoisin sauce, oyster sauce, soy sauce and chili puree.
Heat wok or 12-inch skillet over high heat. Add oil; rotate wok to coat side. Add shrimp, garlic and gingerroot; stir-fry 1 minute. Add broccoli, bell pepper and onions; stir-fry until shrimp are pink and firm.
Stir in sake mixture. Heat to boiling, stirring constantly. Boil and stir 1 minute. Sprinkle with peanuts. Serve over rice.
