Peking Shrimp Beijing Far Jue Har Food

PEKING SHRIMP (BEIJING FAR JUE HAR)

Steps:

• Rinse shrimp & pat dry; place in medium bowl & toss with cornstarch.
• For batter, place egg, egg whites, cornstarch, flour & water in bowl; whisk until smooth. Heat oil in wok or large skillet until medium-hot.
• Dip shrip by holding tail end into batter; deep fry, turning once, in batches until golden - about 2 minute Remove, drain on paper towel; pour off oil from wok/skillet.
• For sauce, mix stock, sugar, salt & cornstarch in small bowl & set aside.
• Reheat wok/skillet over high heat; add garlic, chile, gingerroot & green onions; stir-fry about 1 minute.
• Add rice wine & broth mixture, stirring constantly until thickened & clear. Add shrimp, simmer, stirring, for 1 minute.

RICE BHUTEKO (RICE STIR-FRIED WITH CHICKEN, NEPALI STYLE)

Steps:

• In a frying pan, heat butter.
• Add dried red chilies and turmeric; fry for 15 seconds.
• Add garlic, ginger, and fresh chilies.
• Fry for another minute or so.
• Add chopped onion, red bell pepper and zucchini; cook until lightly brown.
• Add chicken pieces, sugar, salt and pepper.
• Stir fry five minutes.
• Add rice, green peas, yogurt and toasted cumin seeds.
• Cook until all the liquid is absorbed and rice grains separate.
• Garnish with chopped scallions.
• Serve all by itself or with sekuwas (grilled skewers).

PEKING SHRIMP

Steps:

• In a small bowl, combine cornstarch and water until smooth. Stir in the corn syrup, soy sauce, sherry, garlic and ginger; set aside. , In a nonstick skillet or wok, stir-fry green pepper in oil for 3 minutes. Add shrimp; cook 3 minutes longer or until shrimp turn pink. , Stir cornstarch mixture and add to the pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Add tomato; heat through. Serve with rice if desired.

PEKING SHRIMP

Steps:

• In a small bowl, combine cornstarch and water until smooth.
• Stir in the corn syrup, soy sauce, sherry or broth, garlic, and ginger and set aside.
• In a nonstick skillet or wok, stir-fry green pepper in hot oil for 3 minutes.
• Add shrimp and stir-fry 3 minutes longer or until shrimp turn pink.
• Stir in the cornstarch mixture and add to the pan.
• Bring to a boil and cook and stir 2 minutes or until sauce is thickened.
• Add tomato and heat through.
• Serve with rice if desired.