SPICY SHRIMP AND BROCCOLI

Spicy Shrimp and Broccoli image

Chili puree with garlic heats up this snappy stir-fry.

Provided by Betty Crocker Kitchens

Categories Entree

Time 28m

Yield 4

Number Of Ingredients 16

Ingredients

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

Steps:

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

Nutrition Facts : Calories 405, Carbohydrate 58 g, Cholesterol 120 mg, Fat 1, Fiber 4 g, Protein 23 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 640 mg