Chinese Style Shrimp Food

SZECHUAN SHRIMP, A CLASSIC CHINESE RESTAURANT DISH

Steps:

• Mix the shrimp together with 1 teaspoon of oil and ½ teaspoon of cornstarch until the shrimp are evenly coated. Set aside.
• With the burner on low, heat the remaining 2 tablespoons of vegetable oil in your wok. Add the ginger and fry for 30 seconds. Next, add the douban jiang or the hot chili oil (with chili flakes), the garlic, and the shallots, and continue to stir fry for another 2 minutes.
• Next, stir in the ketchup and hoisin sauce, and turn the heat up from low to medium. Let the ketchup and hoisin sauce fry for 1 to 2 minutes to bring out a rich color and flavor. Turn the heat down if it looks like the sauce may burn.
• Next, add the Shaoxing wine, water chestnuts (if using), and the red bell pepper. Stir-fry for another 2 minutes. Add the chicken stock, and let the mixture come to a boil; then immediately turn the heat down to let the mixture simmer.
• Add the rice vinegar, sesame oil, salt, sugar and white pepper, and continue to simmer the sauce for another 3 minutes. When 3 minutes have elapsed, turn the heat up slightly and stir in the shrimp.
• Once the shrimp and sauce mixture returns to a steady simmer, stir in the cornstarch slurry until the sauce has thickened. At this point, the shrimp should be opaque and cooked through. Stir in the scallions. Serve with steamed rice!

20 BEST CHINESE SHRIMP RECIPE COLLECTION

Steps:

• Select your favorite recipe.
• Organize all the required ingredients.
• Prep a Chinese shrimp recipe in 30 minutes or less!

SHRIMP AND VEGETABLE SAUTE, CHINESE STYLE

Steps:

• Whisk anchovy paste, soy sauce, sugar, broth and season with red pepper flakes. In a large skillet or wok, heat the vegetable and sesame oils. Add peppers and scallion whites and stir fry or saute, stirring continuously for one minute. Add shrimp and saute for another minute. Add garlic and saute for 15 seconds until you get a good whiff of its aroma.
• Add liquid ingredients and peas, half of mint and basil leaves and simmer for a minute or two just until the shrimp are cooked through and the vegetables are tender but still crisp.
• Taste and season and transfer to a bowl; serve over rice, garnish with remaining mint, basil and green scallions rounds.

CHINESE STYLE SHRIMP

Steps:

• Shell and devein shrimps.
• Rinse thoroughly with cold water.
• Drain and pat dry.
• Soak the dried Chinese black mushrooms in hot water for 20 minutes.
• Drain and pat dry.
• Remove and discard stems.
• Cut caps into triangular pieces.
• Set aside.
• Cut straw mushrooms in half and white mushrooms into 4 slices.
• Set aside.
• Cut green onion in 2, separating the white bulb from the green stems.
• Cut green stems into 1 inch pieces and set aside for garnish.
• Cut two 1/8 inch slices of ginger root and set aside with white bulb of green onion.
• In a deep saucepan, heat the oil until it browns a cube of bread in 1 minute.
• Do not let it smoke.
• Add shrimps and fry them until pink and curled.
• Drain and set aside.
• Deep fry the 3 kinds of mushrooms, 1 kind at a time for 15 - 20 seconds each.
• Drain and set aside with shrimps.
• In a wok, over medium high heat, heat 2 tablespoons of the vegetable oil.
• Add slices of ginger root and white bulb of green onion.
• Discard any ginger root or onion that turns brown.
• Add chicken stock, cooking wine, salt, sugar, soya sauce and oyster sauce.
• Mix thoroughly and bring sauce to a boil.
• Add shrimps and the 3 kinds of mushrooms and stir until shrimps and mushrooms are well-coated with the sauce.
• Mix corn starch with water.
• Add to the shrimp mixture and cook for 1 minute.
• Add sesame oil and white pepper to taste.
• Spoon onto warm serving platter and sprinkle with green onions.

CHINESE FRIED RICE WITH SHRIMP AND PEAS

Steps:

• Beat one of the eggs in a small bowl and salt lightly. Heat 1 teaspoon of the oil over medium-high heat in a small nonstick frying pan, and add the beaten egg. Swirl in the pan until the egg forms an even coat, like a thin pancake. When the egg is cooked through, roll up and slide onto a plate. Cut in thin strips (you can use a scissors or a knife). Set aside.
• Heat a wok or large, heavy nonstick skillet over medium-high heat until a drop of water evaporates upon contact. Add the remaining oil and swirl around the pan, then add the shrimp and cook about one minute, stirring and tossing with a spatula or wok scoop until just about cooked through and pink. Add the garlic and ginger, and stir-fry for 30 seconds. Add the sherry, and stir everything together. When the sizzling stops, pour in the remaining beaten egg. Stir-fry until scrambled, and add the rice. Cook the rice - scooping it up, then pressing it into the pan and scooping it up again - for about two minutes. Stir in white and lighter green parts of the scallions, the peas and the soy sauce. Stir together for about half a minute, and transfer to a warm serving platter. Sprinkle the egg strips, scallion greens and cilantro over the top. Serve hot.