SHRIMP STIR-FRY
Tender shrimp and crisp vegetables are stir-fried with a garlic and ginger flavored sauce made from Swanson® Chicken Stock, soy sauce and sesame oil, for a savory seafood and vegetable stir-fry.
Provided by Campbell's Kitchen
Categories Trusted Brands: Recipes and Tips Swanson®
Time 40m
Yield 4
Number Of Ingredients 10
Steps:
- Stir the cornstarch, stock, soy sauce and sesame oil in a small bowl until the mixture is smooth.
- Heat 1 tablespoon vegetable oil in a 12-inch skillet over medium-high heat. Add the shrimp and stir-fry until they're cooked through. Remove the shrimp from the skillet.
- Heat the remaining vegetable oil in the skillet. Add the vegetables, ginger and garlic powder and stir-fry until the vegetables are tender-crisp.
- Stir the cornstarch mixture in the skillet. Cook and stir until the mixture boils and thickens. Return the shrimp to the skillet and cook until the mixture is hot and bubbling. Serve over the rice.
Nutrition Facts : Calories 428.4 calories, Carbohydrate 58.4 g, Cholesterol 172.6 mg, Fat 9.1 g, Fiber 2.8 g, Protein 26.9 g, SaturatedFat 1.6 g, Sodium 653.1 mg, Sugar 4.6 g
SHRIMP STIR-FRY
This shrimp stir-fry recipe is simple and fast. It cooks in about 5 minutes, so be sure to prep all your ingredients and cook the rice in advance.
Provided by Food Network Kitchen
Categories main-dish
Time 15m
Yield 4 servings
Number Of Ingredients 16
Steps:
- Put the shrimp in a medium bowl with 2 cups cold water and 2 tablespoons kosher salt. Stir to combine and let sit for 5 minutes. Drain and rinse the shrimp under cold running water and place them on a paper towel-lined plate. Pat the shrimp with more paper towels to thoroughly dry.
- Combine the chicken stock, Shaoxing wine, soy sauce, cornstarch, sugar, 1 teaspoon kosher salt, 1/2 teaspoon freshly ground black pepper and crushed red pepper in a medium bowl. Stir until the cornstarch is fully incorporated and the mixture is smooth.
- Heat a wok or large nonstick skillet over high heat for 2 minutes. Add the oil to the pan and swirl to coat. Carefully add the shrimp in a single layer. Allow to cook for 2 minutes, using a wooden spoon or spatula to stir-fry them. Add the garlic, ginger and scallion whites and stir-fry for 1 minute. Add the snow peas and bell pepper and stir-fry for 1 minute. Add the cornstarch mixture and scallion greens and stir-fry until the sauce has thickened, about 15 seconds. Immediately transfer the stir-fry to a dish. Serve with rice.
CHICKEN & SHRIMP STIR FRY
We love fresh vegetables and once in awhile we need some thing really fast but good for you. I'll use up roasted chicken and throw in some frozen shrimp. mmmm good!
Provided by Goldie Barnhart
Categories Seafood
Time 40m
Number Of Ingredients 19
Steps:
- 1. Prepare all the vegetable and meat.
- 2. Mix the sauce: corn starch, vegetable or chicken broth, soup base, teriyaki sauce & lemon grass, dash of Five spice. Taste. If to strong, add some hot water a tblsp. at a time. Set aside.
- 3. Use a large stir fry pan or a large fry pan. Turn on heat and add oil, when hot add the celery, carrots and peppers. Stir fry to two minutes and then add onions and garlic. Stir fry till they start to darken in color but still crisp. Remove to a bowl.
- 4. Now add a little more oil, add the mushrooms and stir till both sides have softened. Add broccoli and peas, stir broccoli until its crisp tender. Now add the chicken & shrimp. Stir until shrimp and chicken are done.
- 5. Add back rest of vegetables and sprinkle a little five spice and stir. Now stir the sauce base to mix and add to the vegetables and meat. If it gets to thick add some hot water. Stir thoroughly and pour into a bowl or large platter. May serve with rice.
CHICKEN AND SHRIMP STIR FRY RECIPE
A healthy entree that is loaded with flavor. Use any vegetables that you like in your stir fry. With the minimal seasoning it is surprising how full of flavor everything is.
Provided by RecipeTips
Time 20m
Number Of Ingredients 11
Steps:
- Heat oil in skillet or wok.Add chicken and shrimp and sauté over medium heat until chicken is cooked through, approximately 4 minutes.Add broccoli, peas, peppers and green onions and cook for 2 more minutes. Add ginger, soy sauce and garlic powder; toss and cook for 1 minute.Serve over brown rice.
SUPER-EASY CHICKEN STIR FRY RECIPE FOR CLEAN EATING
Super-Easy Chicken Stir Fry Recipe for Clean Eating
Provided by Rachel Maser - CleanFoodCrush
Categories Dinner
Number Of Ingredients 13
Steps:
- In a small bowl, whisk together all sauce ingredients.
- Heat oil in a large skillet or wok over medium-high heat. Add in the meat then cook, stirring occasionally until cooked through, about 5-6 minutes.
- Stir in the veggies and cook for 3-4 minutes more.
- Pour your sauce over top and stir to coat the meat and veggies.
- Serve immediately over brown rice, cauliflower rice, or quinoa. OR
- Keep refrigerated in airtight containers for up to 4-5 days or freeze for up to 2 months.
CHICKEN SHRIMP STIR FRY
Chicken shrimp stir fry is a quick and easy meal prep dinner that's perfect for a busy weeknight. It's kid-friendly and it freezes well, too!
Provided by hipfoodiemom
Categories Dinner
Time 35m
Number Of Ingredients 18
Steps:
- In a large skillet or wok, heat the oil over medium-high heat. Add the chicken andcook for 6 to 8 minutes or until lightly browned. Remove the chicken from the skillet and onto a plate. Set aside.
- Add the onions, mushrooms, carrots, bell peppers, snap peas and cook an additional 5minutes or until the vegetables begin to soften, stirring frequently. Drizzle on the sesame oil and mix together.
- In a small bowl, whisk together the chicken stock, hoisin sauce, soy sauce, Worcestershire sauce, ginger, and cornstarch until there are no lumps. Add the cooked chicken back in and slowly pour over the chicken and veggies and bring to a boil over medium-high heat.
- Reduce the heat to medium or medium-low, and place the shrimp into the skillet and let cook for about 5 to 6 minutes, flipping the shrimp halfway through, once they turn pink. The sauce should also thicken.
- Mix together one last time and garnish with finely diced scallions and sesame seeds. Serve over steamed rice. Enjoy!
CHICKEN & SHRIMP STIR-FRY
This stir-fry recipe features chicken, garlic, shrimp, red pepper, mushrooms, red onion, sugar snap peas, baby corn, soy sauce, bean sprouts and our Pineapple Coconut Mango Tequila Sauce.
Provided by Kim Cupps
Categories Entree / Seafood
Time 30m
Yield 4
Number Of Ingredients 13
Steps:
- Season chicken with salt and pepper.
- Heat wok or rounded sauté pan over very high heat.
- Add vegetable oil and then add garlic. Sauté for 10 seconds.
- Add seasoned chicken pieces, stir continuously and cook for 4 - 5 minutes.
- Add shrimp and red peppers. Continue stirring vigorously and cook for 1 minute.
- Add mushrooms, onions, sugar snap peas and baby corn. Continue to stir while cooking 2 minutes.
- Add the soy sauce and Pineapple Coconut Mango Tequila Sauce and stir to coat all ingredients.
- Remove from heat and add bean spouts. Stir and serve.
Nutrition Facts : ServingSize 4
STIR-FRIED EGG NOODLES WITH CHICKEN AND SHRIMP
The noodles for this stir-fried egg noodles with chicken and shrimp dish are cooked into crisp individual pancakes that catch the juices from the vegetables, chicken, and shrimp.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken Chicken Breast Recipes
Number Of Ingredients 17
Steps:
- Fill a large saucepan with water and bring to a boil. Stir in noodles and cook until just tender, about 3 to 7 minutes, or according to package instructions. Remove from heat, drain, and transfer to a large bowl. Add jalapeno, 1 tablespoon sesame oil, salt, and pepper. Toss well to combine and set aside.
- In a small bowl combine shallots, ginger, garlic, soy sauce, and stock; set aside.
- Spray a large nonstick skillet with cooking spray and place over medium heat. Using tongs or a fork, transfer about a sixth of the noodles into skillet. Press noodles down with the back of a spatula and cook until crisp and golden, about 4 to 5 minutes; the noodles will cook together and form a pancake. Turn noodles over and cook the other side for 4 to 5 minutes more. Carefully transfer noodle pancake to a baking sheet and set in a low oven to keep warm. Repeat the process, cooking a sixth of the noodles at a time, until 6 pancakes have been formed.
- Return skillet to medium heat and add the remaining teaspoon sesame oil. Add the chicken and cook, tossing often, until golden brown all over, 5 to 7 minutes. Transfer chicken to a small bowl. Cover with foil to keep warm.
- Add scallions, broccoli rabe, chile peppers, and cabbage to skillet. Pour the reserved ginger-stock mixture over vegetables, raise heat to high, and cook until vegetables are limp and tender, about 3 to 5 minutes. Return chicken to skillet and add shrimp. Cook, stirring often, until shrimp is pink and opaque and chicken is hot, about 3 to 5 more minutes.
- Remove the noodle pancakes from oven and place one on each of 6 plates. Divide the stir-fry among the pancakes and serve immediately.
Nutrition Facts : Calories 334 g, Cholesterol 125 g, Fat 7 g, Fiber 1 g, Protein 30 g, Sodium 701 g
GINGER CHICKEN AND SHRIMP STIR FRY
I don't remember where this one came from, then again I've changed it around so much it's nothing like whatever it was I started out with. I'm pretty happy with it, as it is now. Times and servings are a guess.
Provided by Pierre Dance
Categories Chicken Thigh & Leg
Time 45m
Yield 4-6 serving(s)
Number Of Ingredients 18
Steps:
- Combine the sauce ingredients. Set aside.
- Heat the wok over high heat. Add 2 TBS oil and swirl to coat.
- Add shrimp and stir fry 2 minutes.
- Remove and set aside.
- Add 1 TBS oil, swirl.
- Add chicken, stir fry 3 minutes.
- Add garlic and ginger; stir fry 1/2 minute more.
- Empty and scrape the good stuff from the wok. Set aside.
- Reheat wok and add 2 Tbs oil. Swirl to coat.
- Add celery, onion, carrots, and bell pepper. Stir fry 2 minutes.
- Add 1 TBS water; cover, steam 1 minute.
- Push vegetables up the sides of the wok.
- Stir the sauce well to mix all of the cornstarch.
- Add to the center of the wok.
- Stir until thick and bubbly.
- Add the shrimp and chicken. Combine with the vegetables.
- Heat through.
- Serve.
GINGER CHICKEN & SHRIMP STIR-FRY WITH SESAME NOODLES
Another recipe from Rachael Ray's April 2007 magazine with our variations. (We added shrimp and red peppers and left out the small head of Napa cabbage).
Provided by anonymous23
Categories Lunch/Snacks
Time 40m
Yield 4-6 serving(s)
Number Of Ingredients 14
Steps:
- Cook spaghetti until al dente. Drain in colander.
- While noodles cook, heat olive oil over high heat until rippling in a large nonstick skillet.
- Add chicken and stir fry till golden. Add scallions, mushrooms, red pepper, garlic and ginger and stir-fry 2 minutes. Add shrimp after 1 minute. Season with salt and pepper and keep warm.
- While spaghetti drains, add sesame oil and soy sauce to pasta pot. Add spaghetti and toss to coat.
- Either add stir-fry to noodles and toss to mix or serve stir-fry on top of noodles.
- Top with toasted sesame seeds.
Nutrition Facts : Calories 918.1, Fat 31.4, SaturatedFat 5.8, Cholesterol 275.3, Sodium 1663.2, Carbohydrate 95.2, Fiber 6.8, Sugar 4.6, Protein 62.2
THE 40 BEST STIR FRYS
You'll be woking up a storm with this great collection of quick and easy Stir Fry Recipes. They're better than any takeout!
Provided by GypsyPlate
Categories Main Courses
Time 30m
Number Of Ingredients 9
Steps:
- Choose a recipe that looks tasty. Try something you haven't had before, it's fun to experiment!
- Make a shopping list and buy the ingredients.
- Cook your new favorite Stir Fry Recipe!
SZECHUAN SHRIMP STIR FRY
Aromatic Szechuan shrimp stir fry
Provided by Elaine
Number Of Ingredients 17
Steps:
- Cut dried chili peppers into small sections and then soak the pepper with clean water for 15 minutes. Then drain and set aside.
- Use fresh shrimps, add seasonings, mix well and then set aside for 15 minutes. Then add 1 tablespoon of cornstarch before frying.
- Heat your pan or wok firstly and then add cold oil. Place the shrimps in, let them stay for half minutes and then turn over. Fry until the shrimp changes color. Transfer out.
- Add oil again and fry peppers until aromatic and dry again. Then place doubanjiang and fry over small fire. Place garlic, ginger, scallion and Sichuan peppercorn, fry for half minute.
- Return shrimps in. Add light soy sauce and cooking wine along the edges of the wok. Then add green onion sections, toasted sesame seeds and sesame oil. Mix well and then serve hot.
Nutrition Facts : Calories 592 kcal, Carbohydrate 56 g, Protein 40 g, Fat 28 g, SaturatedFat 19 g, TransFat 1 g, Cholesterol 242 mg, Sodium 1542 mg, Fiber 20 g, Sugar 25 g, ServingSize 1 serving
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- Heat the olive oil in a large skillet or wok over high heat. After a minute or 2, throw in all of your vegetables and allow them to cook until just tender, for about 2 minutes. Stirring occasionally. After 2 minutes, reduce the heat to medium-high and cook your vegetables or another 3 minutes or so. Season with a little salt and pepper.
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- Chicken stir-fry. Chicken is one of the most popular meats to include in a stir-fry, as it’s an affordable source of satisfying protein and soaks up flavors well (1).
- Shrimp stir-fry. Adding shrimp to a stir-fry is an easy way to increase your intake of the heart-healthy omega-3 fatty acids found in seafood (2). Cook about 1 pound (450 grams) of peeled and deveined shrimp in 1 tablespoon (15 mL) of oil until it turns pink, about 2–3 minutes per side.
- Beef stir-fry. If you’re in the mood for a highly flavorful stir-fry, use beef as your protein source. Slice 1 pound (450 grams) of beef sirloin into thin strips.
- Noodle stir-fry. Noodle stir-fry, often referred to as lo mein, features ramen or spaghetti noodles that are added to the skillet at the end of the cooking process.
- Veggie and edamame stir-fry. For a vegetarian or vegan option, try a veggie stir-fry. You can use all kinds of veggies in a stir-fry, including fresh, frozen, or roasted.
- Tofu stir-fry. Tofu is an excellent source of plant-based protein and can be used in place of chicken, beef, or shrimp in most stir-fry recipes. For a delicious tofu stir-fry, drain a 14-ounce (397-gram) package of firm tofu and cut it into cubes.
- Fridge or freezer stir-fry. Most stir-fries tend to have the same basic formula. You can combine any kind of protein and veggies you have on hand and make a basic sauce from pantry ingredients.
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