I like my shrimp the way I like my women: Wicked hot and cooked to perfection! (Wait, that came out wrong…)
- 1 1⁄2 cup long grain white rice
- 3⁄4 cup chicken broth
- 2 tbsp. soy sauce
- 2 tbsp. white wine vinegar
- 1 tbsp. cornstarch
- 1 1⁄2 tsp. sugar
- 1⁄2 tsp. Szechwan peppercorns
- 1⁄4 tsp. salt
- 1 lb. broccoli florets, rinsed and cut into 1‑inch pieces
- 1 tsp. vegetable oil
- 1 tbsp. fresh ginger, minced
- 2 tsp. minced garlic
- 1 lb. shelled, deveined shrimp
- 1⁄4 cup chopped roasted peanuts
Where the Hell Am I Gonna Find Szechwan Peppercorns?
Most gourmet-type shops or a Penzey’s or Spice of Life will probably have some, but they tend to carry dinky little half-ounce jars. Szechuan peppercorns are wicked hot (you need only half a teaspoon to heat up this recipe), but it’s easier to order a larger supply online, like the 3‑cup bag at Savory Spice, which will last quite a while. It’s worth the hassle to get the real thing!
Now back to our regular recipe instructions:
In a 2–3 quart pan, combine rice and 2 3⁄4 cup water. Bring to boil over high heat and cook until most of the water is absorbed, 7–10 minutes. Turn heat to low and cover, cook until rice is tender to bite. (10−15 minutes). Spoon rice into a bowl.
Meanwhile, in a small bowl, mix broth, soy sauce, vinegar, cornstarch, sugar, chili flakes, and salt until smooth.
In a 12-inch non-stick frying pan or 14-inch wok over high heat, combine broccoli and 1⁄2 cup water. When boiling, cover and reduce heat to medium and simmer, stirring occasionally, until broccoli is bright green and just tender when pierced, about 4–7 minutes. Pour into colander to drain.
Add oil, ginger, and garlic to pan. Stir over high heat until garlic begins to brown, 30–45 seconds. Add shrimp and stir until opaque but still moist looking in center of thickest part (3−4 minutes). Stir in broccoli.
Stir in cornstarch mixture until sauce boils. Pour shrimp into bowl and sprinkle with peanuts. Serve with rice.