ASPARAGUS AND CHICKEN STIR-FRY
Provided by Food Network Kitchen
Categories main-dish
Time 32m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Freeze the chicken breasts for 20 to 30 minutes and then thinly slice the chicken against the grain into strips. Toss the strips with about half the garlic and ginger, the soy sauce, sugar, 1 teaspoon of the cornstarch, 1 teaspoon of the salt, and the sherry in a bowl. Marinate at room temperature for 15 minutes. Mix the remaining cornstarch with the broth.
- Heat 1 tablespoon of the oil a large nonstick skillet over high heat. Add the asparagus, scallions, remaining garlic, ginger, 1/4 cup of water, and season with 1/4 teaspoon salt. Stir-fry until the asparagus is bright green but still crisp, about 3 minutes. Transfer to a bowl.
- Heat the same skillet until very hot, then add remaining 1 tablespoon oil. Add the chicken and stir-fry until it loses its raw color and gets a little brown, about 3 minutes. Return the asparagus to the pan and toss to heat through. Stir in the reserved cornstarch mixture and bring to a full boil to thicken. Mound the stir-fry on a serving platter or divide among 4 plates; serve with rice.
GARLIC SHRIMP STIR-FRY
This is so easy to throw together on those busy nights when you want to serve something healthy. Using already cooked shrimp allows you to have dinner on the table in 15 minutes!
Provided by landlocked 2
Categories One Dish Meal
Time 15m
Yield 5 serving(s)
Number Of Ingredients 13
Steps:
- Shrimp Preparation:.
- Defrost shrimp, and remove tails.
- Place shrimp in a bowl, and add 2 tablespoons of olive oil, 1 tablespoon of chopped garlic, 1/2 teaspoon of salt, 1/2 teaspoon of pepper, 1/4 teaspoon of chili powder and lime juice. Set aside.
- Stir Fry:.
- In large frying pan or wok, heat remaining olive oil and butter. Add all of the remaining ingredients (except shrimp). Cook on med high until vegetables are cooked, but crisp to the bite.
- Add shrimp mixture, and cook for about 3 more minutes (until shrimp is warmed). You do not want to over cook the shrimp!
- I serve with brown rice.
GARLIC SHRIMP STIR-FRY
Make and share this Garlic Shrimp Stir-Fry recipe from Food.com.
Provided by MizzNezz
Categories Asian
Time 15m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- In lg skillet, saute garlic in butter 1 minute.
- Add all remaining ingredients EXCEPT chicken broth.
- Cook and stir for 5 minutes.
- Add broth; cook 1 more minute.
Nutrition Facts : Calories 206.6, Fat 8, SaturatedFat 4.1, Cholesterol 188.1, Sodium 552.4, Carbohydrate 7.6, Fiber 2.1, Sugar 3, Protein 25.3
STIR-FRIED SHRIMP IN GARLIC SAUCE
Make and share this Stir-Fried Shrimp in Garlic Sauce recipe from Food.com.
Provided by PalatablePastime
Categories Rice
Time 22m
Yield 3-4 serving(s)
Number Of Ingredients 15
Steps:
- In a small bowl, mix together chicken broth, vinegar, soy sauce, sesame oil, chile paste (if using) and sherry; set aside.
- In another small bowl or cup, stir together the tbsp of cornstarch with the 3 tbsp of water and set aside.
- Heat the oil over medium-high heat in a wok; add ginger and garlic and sizzle briefly, then add vegetables and Thai chilies (if using).
- Stir-fry vegetables for approximately 3 minutes, then add the shrimp.
- Cook the shrimp 2 minutes or until it curls and turns opaque or pink.
- Add the sauce mixture and cook 1 minute more; then stir in the thickener (briefly stir first) and stir-fry until mixture thickens, about 1 minute.
- Serve with hot cooked rice.
Nutrition Facts : Calories 216.6, Fat 9.3, SaturatedFat 1.2, Cholesterol 191, Sodium 1613.8, Carbohydrate 8.3, Fiber 0.4, Sugar 0.4, Protein 23.1
STIR FRIED SHRIMP IN GARLIC SAUCE
A delicious stir fry shrimp dish that is very popular in Chinese restaurants. Recipe courtesy Stuart Chang Berman.
Provided by Marie
Categories < 60 Mins
Time 40m
Yield 4 serving(s)
Number Of Ingredients 19
Steps:
- Butter fly the shrimp by cutting along the backside, but not all the way through.
- Place the shrimp in a bowl and add the egg white, cornstarch and 1 to 2 tablespoons of water.
- Mix well.
- The consistency should be silky and the color milky.
- In a large wok, heat 2 cups of the oil to 280 °.
- Turn the shrimp gently in the poaching oil. When they are white and fluffy, remove them with a stainless steel strainer.
- Place the cooked shrimp in a colander to drain.
- In a small saucepan, mix the chicken broth, vinegar, ketchup, soy sauce, sherry, garlic, ginger, sugar, and chili paste.
- Stir well.
- Bring the garlic sauce to a boil and lower the heat to a simmer.
- In a clean wok, heat the remaining tablespoon of oil to smoking.
- Add the sliced water chestnuts and stir-fry for 30 seconds.
- Add the garlic sauce, stir, and bring to a boil.
- Mix together the cornstarch and cold water and stir the mixture into the wok and bring to a boil.
- Stir until thickened and add the shrimp.
- Toss and stir 3 times until well coated.
- Stir in the sliced scallions and serve.
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