1 1\/2 C. long-grain white rice
\n3\/4 C. fat-skimmed chicken broth
\n2 T. soy sauce
\n2 T. white wine vinegar
\n1 T. cornstarch
\n1 1\/2 tsp. sugar
\n1\/2 tsp. hot chili flakes
\n1\/4 tsp. salt
\n1 lb. broccoli florets, rinsed and cut into 1-inch-wide pieces
\n1 tsp. salad oil
\n1 T. minced fresh ginger
\n2 tsp. minced garlic
\n1 lb. (41 to 50 per lb.) shelled, deveined shrimp
\n1\/4 C. chopped roasted, salted peanuts<\/p>\n
In a 2- to 3-quart pan, combine rice and 23\/4 C. water. Bring to a boil over high heat and cook until most of the water is absorbed, 7 to 10 minutes. Turn heat to low, cover, and cook until rice is tender to bite, 10 to 15 minutes longer. 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 nonstick frying pan or a 14-inch wok over high heat, combine broccoli and 1\/2 C. water. When boil-ing, cover, reduce heat to medium, and simmer, stirring occasionally, until broccoli is bright green and just tender when pierced, 4 to 7 minutes. Pour into a colander to drain. Add oil, ginger, and garlic to pan; stir over high heat until garlic begins to brown, 30 to 45 seconds. Add shrimp and stir until opaque but still moist-looking in center of thickest part (cut to test), 3 to 4 minutes. Stir in broccoli. Stir cornstarch mixture and add to pan. Stir until sauce boils. Pour shrimp into a bowl and sprinkle with peanuts. Serve with cooked rice.<\/p>\n
Yield: 4 servings
\nCalories: 492
\nFat: 8.9g
\nFiber: 4.7g<\/p>\n","protected":false},"excerpt":{"rendered":"
1 1\/2 C. long-grain white rice 3\/4 C. fat-skimmed chicken broth 2 T. soy sauce 2 T. white wine vinegar 1 T. cornstarch 1 1\/2 tsp. sugar 1\/2 tsp. hot chili flakes 1\/4 tsp. salt 1 lb. broccoli florets, rinsed and cut into 1-inch-wide pieces 1 tsp. salad oil 1 T. minced fresh ginger 2 tsp. minced garlic 1 lb. (41 to 50 per lb.) shelled, deveined shrimp 1\/4 C. chopped roasted, salted peanuts In a 2- to 3-quart pan,…<\/p>\n