Chinese Shrimp And Pea Rice Bowl

By Sunset
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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)


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