Stir Fried Shrimp Chinese Style Food

SHRIMP & PEPPERS STIR FRY

Steps:

• Combine the first 7 Sauce ingredients, set aside.
• Heat the wok.
• Add Oil, swirl to coat.
• Add the shrimp and stir fry 1 1/2 minutes.
• Add Green Onions and Garlic, cook 30 seconds more.
• Empty the wok, scrape the good stuff and save.
• Reheat the wok, Add Oil, Swirl to coat.
• Add the Bell Peppers, stir fry 2 minutes.
• Add the mushrooms, stir fry 1 more minute.
• Push the peppers to the sides of the wok.
• Pour the Sauce into the center of the wok, stir 'til thick and bubbly.
• Return the shrimp, stir with vegetables and sauce 'til heated through.
• Serve.

CHINESE STIR-FRIED CURRIED SHRIMP

Steps:

• Shell and devein shrimp. Cut onion in half; slice thinly.
• Blend cornstarch, water, sugar and pepper to a paste. Set aside.
• Heat oil. Add salt, then shrimp, and stir-fry 1 minute. Sprinkle shrimp with sherry (off flame); stir-fry until pinkish (about 1 minute more). Remove and set aside.
• Using a clean pan, add curry powder; stir 1/2 minute over low heat. Add onion and stir-fry until curry smells pungent (about 1 minute more). Return shrimp. Stir in stock and heat quickly. Then cook, stirring, until onon softens. Stir in cornstarch paste to thicken. Serve at once over rice, if preferred.

STIR-FRIED SHRIMP, CHINESE STYLE

Steps:

• Marinate the shrimp, in shells, for about 15 minutes in the soy sauce, sherry, and ginger. Drain.
• Stir-fry in a hot pan (on med. high heat) with the peanut oil and garlic until the color of the shrimp changes to pink.
• Add the green onions, salt and sesame oil. Toss until the onions barely wilt.
• Serve hot and let guests remove the shells right at the table!

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.

HONG KONG TASTY STIR FRIED SHRIMP

Steps:

• To clean the shrimp. Fill a large bowl of cold water, add 1 tablespoon of salt, and gently wash the shrimp in the salt water. Drain and repeat the process, using fresh salted water. Then rinse the shrimp under cold running water, drain, and blot dry with paper towel.
• Combine the egg white, cornstarch and salt together. Coat the shrimp with the coating ingredients in a medium sized bowl. Mix well and refrigerate for about 20 minutes.
• Heat a wok or large skillet until it is hot; add the oil. When the oil is just warm, quickly add the shrimp, stir to separate, and turn off the heat. Allow the shrimp to sit in the warm oil for about 2 minutes. Drain in a colander set inside a stainless steel bowl, reserving the oil.
• Reheat the wok, return 1 tablespoon of the drained oil and when it is hot, add the ginger and scallions and stir fry for 30 seconds. Then add the rice wine, vinegar, salt and the drained shrimp. Stir fry for 1 minute, turn out onto a serving platter and serve immediately. Serves 4-6.
• NOTE: Velveting-Unique to Chinese cuisine, this technique gives a particularly delicious texture to meat and seafood. Heat the oil to moderately hot or just until bubbles gently form over the surface of a test piece of meat. Add the meat and stir carefully just to separate the pieces. Turn the heat off and allow the meat to sit in the oil as long as the recipe specifies. Turn the meat into a colander set aside a stainless steel bowl and drain well.
• Fragrant Harbor Taste The New Chinese Cooking of Hong Kong.

CHINESE STIR FRIED SHRIMP WITH ASPARAGUS

Steps:

• Peel, devein and butterfly the shrimp, leaving tails intact.
• Wash asparagus and snap off tough ends. Cut each spear into 4 diagonal cuts.
• Heat 2 tbsp oil in a hot wok. Add half the shrimp and stir fry for 30 seconds.
• Remove shrimp from wok with a slotted spoon and set aside. Repeat with remaining shrimp.
• Add remaining oil to hot wok. Stir in asparagus, thinly sliced ginger and garlic. Stir fry for 30 seconds, stirring constantly so that garlic does not burn.
• Put shrimp back into the wok with the wine, the vinegar, soy sauce, sugar and sesame oil. Stir fry for 30 seconds.
• Pour in water and stir fry for another 30 seconds or until shrimp are just cooked through.
• Arrange shrimp and asparagus on a platter and serve with steamed rice, if desired.

CHINESE TAKE-OUT SHRIMP WITH GARLIC

Steps:

• Heat oil in wok or large skillet until very hot. Cook and stir garlic and ginger in the hot oil until fragrant, about 30 seconds. Add the water chestnuts, snow peas, mushrooms, red pepper flakes, salt, pepper, and shrimp to the pan. Cook, stirring, until shrimp turns pink, 2 to 3 minutes.
• Combine the chicken broth, rice vinegar, fish sauce, and dry sherry in a small bowl. Pour into the shrimp mixture; cook and stir briefly to combine. Combine the cornstarch and water and stir into the wok. Stir until sauce has thickened, about 2 minutes.

SHRIMP STIR-FRY

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.