Spicy Shrimp and Broccoli

 

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

• 1 Mix water, sake, cornstarch, hoisin sauce, oyster sauce, soy sauce and chili puree.
• 2 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.
• 3 Stir in sake mixture. Heat to boiling, stirring constantly. Boil and stir 1 minute. Sprinkle with peanuts. Serve over rice.