Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     1/2  cup           canned low-sodium chicken broth or
                        -- homemade stock
   3      tablespoons   ketchup
   1 1/2  tablespoons   soy sauce
   1      tablespoon    oyster sauce
     1/4  teaspoon      salt
   3      tablespoons   sherry
   2                    red bell peppers -- cut into 3/4-inch
                        -- pieces
   1 1/4  cups          long-grain rice
   1 1/2  pounds        medium shrimp -- shelled
     1/2  teaspoon      cornstarch
   3      tablespoons   cooking oil
   3      cloves        garlic -- minced
   1      tablespoon    minced fresh ginger
   2                    scallions -- white part chopped,
                        -- green tops sliced
     1/2  teaspoon      dried red-pepper flakes
     1/2  teaspoon      Asian sesame oil

Preparation:

1. 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. 2. Bring a medium pot of salted water to a boil. Stir in the rice and boil until just done, about 10 minutes. Drain. 3. 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. 4. 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.