Chinese Prawns With Stir Fried Vegetables Food

CHINESE PRAWNS WITH STIR FRIED VEGETABLES

Steps:

• Prepare vegetables, of your own choice, i.e. bok choy, bean sprouts, capsicum, onion, broccoli, asparagus, Chinese leaf, and baby corn--a mixture is great.
• Blanche asparagus and broccoli for two minutes before adding to the other vegetables. Add the chili, crushed; place to one side.
• In a cup, place the stock, adding the Soya sauce (a mixture of light and rich is nice) add the sherry, oyster sauce and sesame oil. Mix the corn flour with enough water to be able to add to the stock.
• Heat wok, add half of the oil, stir fry the vegetables. Place in warm oven. Add remainder of the oil to wok and quickly stir fry the prawns for just a minute or two. Add the liquid and stir until it thickens.
• Toss the vegetables in and quickly stir.
• Serve separately with noodles of your choice.

SHRIMP AND VEGETABLE STIR FRY

Steps:

• In a bowl, mix 1 teaspoon cornstarch, ginger; add garlic and shrimp and toss to coat. Cover and refrigerate.
• Remove tough ends from broccoli; cut stalks into 3/4" pieces and head into flowerettes.
• Add broccoli to 1 quart boiling water. Cook 1 minute, uncovered; 1 minute covered. Drain and rinse immediately; set aside.
• Heat 3 tablespoons oil in large skillet or wok over medium heat.
• Add shrimp mixture. Cook and stir until shrimp are opaque and white; remove from pan and set aside.
• Combine cold water, soy sauce, remaining 2 teaspoons cornstarch and bouillon in small bowl.
• Heat remaining 1 tablespoon oil in same skillet or wok. Add broccoli; cook until tender.
• Add pea pods; cook 1 minute.
• Add cornstarch mixture; cook until bubbly.
• Add shrimp and cook until sauce thickens.
• Serve over steamed rice.

CHINESE STIR-FRY VEGETABLES

Steps:

• Prepare egg noodles as per directions, drain and set aside.
• Heat a wok over high head, add onions, ginger and stir fry for 3 minutes or until onion is soft.
• Add carrots, bok choy, red pepper, broccoli and mushrooms and stir fry for 2 minutes.
• Add water, soy sauce, oyster sauces and stir fry for a further 3 minutes.
• Add cornflour mixture and cook, stirring for 2-3 minutes or until sauce boils and thickens.
• Plate noodles and top with stirfry mix.

STIR-FRIED CHINESE VEGETABLES

Steps:

• Combine the first 4 ingredients in a small bowl and set aside.
• Heat the oil in a large non-stick skillet, then add the cabbage and bell pepper stir frying 3 minutes.
• Next stir in the broth mixture, snow peas and carrots, reducing the heat, and cook another 3 minutes, stirring often, until the vegetables are tender crisp and sauce is thickened.
• Add the last two items, cooking about 1 more minute, stirring frequently, until heated through.