Stir Fried Shrimp With Bean Sprouts Food

SHRIMP STIR FRY RECIPE WITH GARLIC & GINGER

Steps:

• In a small bowl, combine oyster sauce, soy sauce and cilantro and set aside.
• Pat the shrimp very dry with paper towels. In a medium bowl, add shrimp and cornstarch and toss to coat.
• In a wok or large saute pan over high heat, add half the cooking oil and swirl to coat the bottom of the pan. When the wok is very hot, add the shrimp in a single layer and cook partially until one side is nicely seared, about 1 minute. Flip and sear the other side of each shrimp, about one more minute. They don't need to be cooked all the way through yet. Remove them to a plate and set aside.
• Turn the heat down to medium and let wok cool off a bit to prevent the aromatics from burning. Add the remaining cooking oil and add green onion, garlic and ginger and stir fry for a minute until fragrant. [If you are using other vegetables, like snow peas, add them to the wok now and stir fry for a minute or until the vegetables are bright in color and crisp-crunchy]
• Pour in the sauce mixture and add the shrimp back into the pan. Stir fry for another minute or so until shrimp is cooked through. Serve immediately.

STIR-FRY-STYLE RAMEN

Steps:

• Bring water to a boil in a saucepan. Add salt and black pepper. Add ramen, discarding the flavor packet. Cook for 2 minutes. Add 1/4 teaspoon soy sauce. Cook 3 minutes more and drain ramen.
• Heat oil in a nonstick pan over medium heat. Add onion and season with salt and black pepper; cook about 1 minute. Add bean sprouts and 1/4 teaspoon soy sauce; cook and stir for 1 minute. Add shrimp and season with garlic powder and black pepper; cook until shrimp are pink, about 2 minutes more.
• Stir cooked ramen noodles into the pan with the shrimp. Add additional soy sauce to taste. Add bok choy and green onion. Simmer until vegetables are crisp-tender, about 5 minutes more.

CLASSIC BEAN SPROUT STIR FRY

Steps:

• In a very hot wok, coat well with oil and add scallions, ginger and garlic. Season and stir. Quickly add the bean sprouts and stir-fry, flipping the sprouts around quickly. Check for seasoning. Serve immediately. May serve with rice.

SHRIMP STIRFRY

Steps:

• Heat sesame oil and olive oil in a large wok or frying pan over medium heat; cook and stir shrimp and onion in the hot oil until coated. Mix mushrooms, green bell pepper, and garlic into shrimp mixture, stirring constantly. Add ginger and stir.
• Pour water and oyster sauce into shrimp mixture; simmer until shrimp are bright pink on the outside and the meat is no longer transparent in the center, 5 minutes. Stir well.
• Mix noodles and bean sprouts into shrimp mixture; toss to combine. Cook until noodles are heated through, 2 minutes. Toss again.

STIR-FRIED TOFU BEAN SPROUTS (ผัดถั่วงอกใส่เต้าหู้)

Steps:

• Turn the stove on high heat, add oil into a wok
• Once the oil is hot, add chopped garlic. When the garlic turns to yellow-golden color, add tofu and stirfry the tofu until they are crispy but not burn.
• Then add bean sprouts, green onion, and soy sauce, stirfry everything together until the bean sprouts are cooked. (It can be about 4-6 minutes, the bean sprouts are quick to be cooked)
• Add the Thai chili or jalapeno, stirfry them with the other ingredients. Turn off the stove.

SPICY SHRIMP AND BRUSSELS SPROUT STIR-FRY

Steps:

• In a large skillet or wok, heat 1 tablespoon vegetable oil over medium-high. In 2 batches, saute brussels sprouts until tender, 5 minutes total; season with salt and pepper. Transfer to a platter. Add bean sprouts to pan and cook until heated through, 1 minute; add to platter.
• Wipe out pan, add remaining tablespoon vegetable oil, and return to heat. Add garlic, chile, and scallion whites and cook until fragrant, 30 seconds. Add shrimp, season with salt and pepper, and saute until opaque throughout, about 4 minutes. Add to platter, drizzle with sesame oil, top with scallion greens, and toss. Serve with lime wedges.

STIR FRIED BEAN SPROUTS WITH SHRIMP

Steps:

• Mix the brown sugar in the soy sauce until dissolved and set aside.
• In large frying pan or wok, heat the oil on medium high.
• Saute carrots, scallions, and mushrooms, just until tender.
• Add the gingeroot and garlic, and season with salt and pepper. Add red pepper flakes if using.
• Stir until well mixed.
• Add the shrimp and soy sauce mixture and saute 3-5 minutes until the shrimp are cooked through.
• Add bean sprouts and stir until heated through. These don't take long. Just be sure not to overcook the beansprouts. They are best when still cruncy.

CHICKEN AND BEAN SPROUTS STIR-FRY

Steps:

• For the chicken, mix 1 tablespoon of water with the strips of chicken until the water has been completely absorbed by the meat. Add the oil, soy sauce, and cornstarch, and mix until well combined. Set aside for 20 minutes.
• Next, wash the mung bean sprouts in a large bowl of cold water, leaving the bean sprouts in the water for two to three minutes so they are rehydrated. This step not only washes the sprouts but also allows them to absorb some of that cold water to regain their freshness and crunch. Transfer them to a colander, setting them over a bowl or the sink to let the excess water drain completely. The root portion of the bean sprout can be a bit stringy and unpleasant, and some folks do pinch it off--but a word of caution that it is a lot of work, so we usually settle for a good couple of rinses in cold water.
• Finally, prepare the other ingredients--namely the scallions, garlic, and mushrooms. Cooking this dish quickly is really important, so your bean sprouts don't turn to mush. If you're not great adding quick measurements of spices, oils, and sauces, it's best if you have all of those ingredients prepped and measured in advance, in addition to the fresh ingredients.
• Heat your wok on high heat until it just starts to smoke, and spread 2 tablespoons of oil around the perimeter of the wok. Add the chicken, and use your spatula to spread the meat evenly across the wok. Sear for another 20 seconds (i.e., without mixing the chicken around), stir fry for another 20 seconds, and transfer the chicken to a bowl.
• Add another tablespoon of oil to the wok, along with the mushrooms and the white portions of the scallions. Stir fry for 10 seconds, and add the garlic. You should have the wok at the highest heat you can muster at this point!
• Next, add the mung bean sprouts and stir fry everything together. Spread the Shaoxing wine around the perimeter of the wok, and give everything another quick stir. Then add the oyster sauce, salt, sesame oil, white pepper, and MSG, if using.
• Add the chicken back to the wok, along with any liquid in the bowl, and the green portions of the scallions. Again, the burner should be at maximum heat at this point! A quick trick that Kaitlin learned cooking on a narrow stovetop in college is to hold the wok between two gas burners at max heat, to get as much heat as possible!
• Stir-fry for another 10 seconds until everything is well combined, making sure to spread the mixture around the sides of the wok to get that wok hei sear and flavor. There will be some liquid in the wok and when that is bubbling, stir in the cornstarch and water mixture.
• Stir fry for another 15 seconds or so, until the mung bean sprouts are just starting to turn transparent. Serve!

PAAD THAI - SHRIMP (STIR-FRIED THAI NOODLES)

Steps:

• Soak the rice noodles in hot water to cover, for at least 30 minutes. Drain and set aside. Prepare all the remaining ingredients to be ready to cook.
• Make the sauce - combine the tamarind juice (or vinegar), fish sauce,brown sugar, and paprika in a small saucepan. Stir and heat over medium heat until it starts to boil, then lower the heat and simmer the sauce for 10 minutes. Taste for the proper balance of sweet/sour/salty, and adjust if necessary. Set aside.
• Heat 1 tbsp oil in large wok or non-stick skillet. Add eggs and scramble them. Remove eggs and set them aside when just done.
• Heat 1 tbsp oil in the wok or skillet and saute shrimp with 2 tbsp of the sauce. Remove and set aside as soon as the shrimp are pink (about 2 minutes).
• Heat 1 tbsp oil in the wok or skillet and saute onion and garlic, adding about 2 tbsp sauce. Add noodles, stir well, adding more sauce to keep the noodles moist. If noodles become too dry, sprinkle with some water. Remove noodles and set aside.
• Heat 1 tbsp oil in the wok or skillet and saute fried tofu, preserved white radish, and 1 tsp chile flakes (or to taste). Add remaining sauce. Return noodles to pan with tofu mixture. Taste again, and adjust. Add cooked shrimp, bean sprouts, green onion, and scrambled egg. Lift and turn the noodles a few times to mix.
• Serve on the plate with a lemon wedge, and top with chopped peanuts, and a few chile flakes.

BEEF AND BEAN SPROUT STIR-FRY

Steps:

• Blend egg white, 2 teaspoons soy sauce, 1 teaspoon cornstarch, ginger, garlic powder, salt and pepper in medium mixing bowl. Add beef and stir to coat. Cover and refrigerate 30 minutes.
• Combine cold water, oyster sauce, if using, remaining 3 teaspoons soy sauce, remaining cornstarch, and bouillon granules in small mixing bowl. Combine well and set aside.
• Heat 2 tablespoons oil in large skillet. Add beef mixture and stir-fry over medium-high heat until beef is browned. Remove mixture from the skillet and set aside. Heat remaining oil to the skillet and add the mushrooms and onions. Stir-fry over medium-high heat 1 minute. Add bean sprouts and water chestnuts and stir-fry for another minute. Stir in the cornstarch mixture and the beef and cook until thickened and bubbly. Serve with rice and additional soy sauce, if desired.

SPICY SHRIMP AND BRUSSELS SPROUT STIR-FRY

Steps:

• In a large skillet or wok, heat 1 tablespoon of the vegetable oil over high heat. Add the Brussels sprouts, season with salt and pepper and saute quickly, tossing them so the all get a turn at the hot wok (about 3-5 minutes). Remove to bowl.
• Add the beansprouts to the wok, and toss quickly for about 1 minute or until heated through. Remove from wok and add to bowl.
• Wipe out the pan if you need to and add 1 tablespoon of oil. Add the garlic, the chile pepper and the white part of the scallions. Saute for about 1 minute or until fragrant, then add the shrimp. Continue to saute for about 3-4 minutes or until shrimp is opaque and cooked through. Add to bowl with bean sprouts and Brussels sprouts and drizzle with sesame oil and sprinkle with green parts of the scallions.
• Serve over cooked rice with lime wedges for serving.

STIR-FRIED SHRIMP WITH BEAN SPROUTS

Steps:

• Thinly slice the scallions, reserving some slices to use as garnish. Heat the oil in a skillet over high heat. Add scallions, garlic, and ginger and stir-fry 2-3 minutes to soften. Add shrimp and fry until pink. Add the bell pepper and fry and fry for an additional 3-4 minutes. Add the chili and bean sprouts and fry for 2 minutes. Mix the peanut butter, coconut milk, soy sauce, and sugar together in a bowl, then stir into skillet. Meanwhile, cook the egg noodles in boiling salted water for 4 minutes, or according to the package directions. Drain and stir into the skillet, tossing to mix evenly. Season to taste with salt and pepper. Sprinkle with the reserved scallions and serve.