Chinese Shrimp And Pea Rice Bowl Recipe

Name: Chinese Shrimp And Pea Rice Bowl
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3/4 pound edible-pod peas; 3 tablespoons oyster or soy sauce; 2 tablespoons cornstarch; 4 teaspoons rice vinegar; 2 cups fat-skimmed chicken broth; 2 teaspoons salad oil; 2 tablespoons minced fresh ginger; 4 cloves garlic, peeled and minced; 2 or 3 small dried hot chilies; 1 pound thawed frozen peeled, deveined shrimp (41 to 50 per lb.), rinsed and drained; 6 cups hot cooked rice; 3 tablespoons coarsely chopped salted roasted peanuts (optional); Salt

Servings: persons

3/4 pound edible-pod peas
3 tablespoons oyster or soy sauce
2 tablespoons cornstarch
4 teaspoons rice vinegar
2 cups fat-skimmed chicken broth
2 teaspoons salad oil
2 tablespoons minced fresh ginger
4 cloves garlic, peeled and minced
2 or 3 small dried hot chilies
1 pound thawed frozen peeled, deveined shrimp (41 to 50 per lb.), rinsed and drained
6 cups hot cooked rice
3 tablespoons coarsely chopped salted roasted peanuts (optional)
Salt

1
Rinse peas, drain, and discard stem ends and strings.
2
In a small bowl, blend oyster sauce, cornstarch, vinegar, and broth.
3
Set a 14-inch wok or 12-inch frying pan over high heat. When pan is hot, add 3 tablespoons water and peas. Cover and stir often until peas are bright green and barely tender to bite, 2 to 3 minutes. Drain peas into a bowl.
4
Return wok to high heat. When pan is hot, add oil, ginger, garlic, and chilies; stir until chilies begin to brown, about 1 minute. Add shrimp and stir frequently until they are barely opaque in thickest part (cut to test), 3 to 4 minutes.
5
Add broth mixture; stir until boiling. Mix in peas. Scoop rice into bowls and spoon the shrimp mixture equally onto each portion. Sprinkle with peanuts and salt to taste.

1510

kcal

Calories

Fat

243

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 3/4 pound edible-pod peas, 3 tablespoons oyster or soy sauce, 2 tablespoons cornstarch, 4 teaspoons rice vinegar, and more.

Yes, Chinese Shrimp And Pea Rice Bowl falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Chinese Shrimp And Pea Rice Bowl

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions