Spicy and tangy, this Szechuan shrimp comes together quickly. Tossed with broccoli, snap peas, and red bell pepper and served on a bed of basmati rice.
- 1 cup basmati rice
- 2 cups chicken or vegetable broth
- 2-inch piece ginger root, minced
- 1/2 cup water
- 1/4 cup ketchup
- 2 Tbsp soy sauce
- 4 tsp cornstarch
- 1 tsp honey
- ½ tsp crushed red pepper
- 2 tbsp extra virgin olive oil
- 1 small bunch green onions (scallions), sliced
- 4 cloves garlic, minced
- 1 crown broccoli, chopped into bite-size pieces
- 1 red bell pepper, small diced
- ½ (8 oz) pkg sugar snap peas
- ¾ lb raw peeled and deveined shrimp
- Using a strainer or colander, rinse the rice under cold, running water, then drain and transfer to a small saucepan. Add broth and bring the mixture to a boil over high heat.
- Once the liquid comes to a boil, stir the mixture, cover the saucepan, and reduce the heat to low. Cook the rice until the liquid is fully absorbed, 15-18 minutes. Once done, remove the rice from the heat and let it stand, still covered, for 5 minutes.
- Add ginger, water, ketchup, soy sauce, cornstarch, honey, and crushed red pepper to a bowl. Whisk to combine and set aside.
- Preheat a large skillet over medium heat. Once the skillet is hot, add oil and swirl to coat the bottom.
- Add garlic and white parts of green onions; cook until fragrant, 15-30 seconds.
- Add broccoli, bell pepper, and snap peas. Cook, stirring occasionally, until tender-crisp, 4-5 minutes.
- Add shrimp and sauce. Cook for 2-3 minutes, until shrimp are opaque and the sauce thickens.
- Divide rice between bowls. Top with shrimp and vegetables.