Serves: 4

Ingredients:

Directions:

In a small bowl, combine the chicken broth, ketchup, soy sauce, oyster sauce, salt, and 1 tablespoon of the sherry. Heat a wok or large frying pan
over moderately high heat until very hot. Add the bell peppers and stir-fry until starting to blacken, about 5 minutes. Remove.

Bring a medium pot of salted water to a boil. Stir in the rice and boil until just done, about 10 minutes. Drain.

Meanwhile, toss the shrimp with the remaining 2 tablespoons sherry and the cornstarch. Heat 1-1/2 tablespoons of the oil in the wok or frying pan over
moderately high heat. Add the shrimp and stir-fry until just done, 3 to 4 minutes. Remove the shrimp and add the remaining 1-1/2 tablespoons oil.
Reduce the heat to moderate and add the charred bell peppers, the garlic, ginger, the chopped scallions, and the red-pepper flakes. Cook, stirring,
until soft, about 3 minutes.

Increase the heat to high. Add the broth mixture and boil until thickened, about 2 minutes. Add the shrimp and sliced scallions and just heat through.
Drizzle the sesame oil over the top. Serve the shrimp with the rice.