Szechuan Shrimp

• 1/2 cup canned low-sodium chicken broth or homemade stock
• 3 tablespoons ketchup
• 1 1/2 tablespoons soy sauce
• 1 tablespoon oyster sauce
• 1/4 teaspoon salt
• 3 tablespoons sherry
• 2 red bell peppers, cut into 3/4-inch pieces
• 1 1/4 cups long-grain rice
• 1 1/2 pounds medium shrimp, shelled
• 1/2 teaspoon cornstarch
• 3 tablespoons cooking oil
• 3 cloves garlic, minced
• 1 tablespoon minced fresh ginger
• 2 scallions, white part chopped, green tops sliced
• 1/2 teaspoon dried red-pepper flakes
• 1/2 teaspoon Asian sesame oil

1. In 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.
2. Bring a medium pot of salted water to a boil. Stir in the rice and boil until just done, about 10 minutes. Drain.
3. Meanwhile, 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.
4. Increase 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.
5. Wine 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 spatlese or even an auslese.

chicken broth, ketchup, soy sauce, oyster sauce, salt, sherry, red bell peppers, longgrain rice, shrimp, cornstarch, cooking oil, garlic, fresh ginger, scallions, redpepper, asian sesame oil

Taken from www.myrecipes.com/recipe/szechuan-shrimp (may not work)