Chinese Shrimp and Pea Rice Bowl

Ingredients

• 6 cups rice hot cooked
• 2 tablespoons cornstarch 
• 2 small chilies dried hot
• 2 cups fat-skimmed chicken broth 
• 2 tablespoons ginger fresh minced
• 4 cloves garlic minced peeled
• 0.8 pound edible-pod peas 
• 4 teaspoons rice vinegar 
• 2 teaspoons salad oil 
• 4 servings salt 
• 1 pound shrimp frozen thawed deveined rinsed peeled drained per lb.), and
• 3 tablespoons soya sauce 

Equipment

• bowl
• frying pan
• wok

Directions

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.
4. Drain peas into a bowl.
5. Return wok to high heat. When pan is hot, add oil, ginger, garlic, and chilies; stir until chilies begin to brown, about 1 minute.
6. Add shrimp and stir frequently until they are barely opaque in thickest part (cut to test), 3 to 4 minutes.
7. Add broth mixture; stir until boiling.
8. Mix in peas. Scoop rice into bowls and spoon the shrimp mixture equally onto each portion.
9. Sprinkle with peanuts and salt to taste.