Stir Fried Shrimp With Catsup Ii Food

SWEET 'N' TANGY SHRIMP

Steps:

• In a small bowl, combine the first six ingredients; set aside. In a large nonstick skillet or wok, stir-fry shrimp and ginger in oil until shrimp turn pink. Add garlic; cook 1 minute longer., Add the ketchup mixture; cook and stir for 2-3 minutes or until heated through. Sprinkle with onions and sesame seeds. Serve with rice if desired.

SHRIMP STIR-FRY

Steps:

• Put the shrimp in a medium bowl with 2 cups cold water and 2 tablespoons kosher salt. Stir to combine and let sit for 5 minutes. Drain and rinse the shrimp under cold running water and place them on a paper towel-lined plate. Pat the shrimp with more paper towels to thoroughly dry.
• Combine the chicken stock, Shaoxing wine, soy sauce, cornstarch, sugar, 1 teaspoon kosher salt, 1/2 teaspoon freshly ground black pepper and crushed red pepper in a medium bowl. Stir until the cornstarch is fully incorporated and the mixture is smooth.
• Heat a wok or large nonstick skillet over high heat for 2 minutes. Add the oil to the pan and swirl to coat. Carefully add the shrimp in a single layer. Allow to cook for 2 minutes, using a wooden spoon or spatula to stir-fry them. Add the garlic, ginger and scallion whites and stir-fry for 1 minute. Add the snow peas and bell pepper and stir-fry for 1 minute. Add the cornstarch mixture and scallion greens and stir-fry until the sauce has thickened, about 15 seconds. Immediately transfer the stir-fry to a dish. Serve with rice.

STIR-FRIED SHRIMP WITH CATSUP II

Steps:

• 1. Shell and devein shrimp. Sprinkle with salt and pepper. 2. Slice scallion stalks mince garlic and ginger. Then combine with catsup, soy sauce, vinegar and sugar. Blend cornstarch and cold water to a paste. 3. Heat oil. Add shrimp and stir-fry until pinkish (about 2 minutes). 4. Add scallion-catsup mixture and cook 2 minutes over low heat, stirring frequently. Then stir in cornstarch paste to thicken and serve at once. The Thousand Recipe Chinese Cookbook. ©1994 by Gloria Bley Miller.

SHRIMP STIR FRY

Steps:

• Mix chicken stock, soy sauce, cornstarch, and garlic in a bowl; season with salt and pepper.
• Heat sesame oil in a large skill over medium-high heat until oil shimmers; cook and stir vegetables in hot oil until softened, about 4 minutes. Add shrimp; cook and stir until shrimp begin to turn pink, about 3 minutes. Stir chicken stock mixture into vegetable-shrimp mixture. Continue to cook and stir until vegetables and shrimp are coated and sauce is thickened, about 5 minutes more.

STIR FRIED SHRIMP IN GARLIC SAUCE

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.

STIR-FRIED CHICKEN WITH KETCHUP

Steps:

• Toss chicken with flour so that it is lightly dusted. Put 2 tablespoons oil in a large skillet, preferably nonstick, and turn heat to high. When oil smokes, add chicken in one layer. Sprinkle with salt and pepper.
• When chicken browns on one side, toss it and cook until just about done: smaller pieces will take 5 minutes total, larger pieces about 10. Remove to a plate. Turn off heat and let pan cool for a moment.
• Add remaining oil to pan and turn heat to medium high. Add garlic and cayenne pepper and cook, stirring, about 2 minutes. Add ketchup and stir; cook until ketchup bubbles, then darkens slightly. Return chicken to pan and stir to coat with sauce. Taste and adjust seasoning, then serve.

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.