Stir Fried Shrimp With Cucumbers And Onions Food

CHAU HAR KAU (STIR FRIED SHRIMP WITH CUCUMBER, BLACK WOOD FUNGUS

Steps:

• For the marinade: Mix together all of the ingrediants in a bowl.
• Marinate the shrimp in the refrigerator for 30 minutes.
• For the sauce: Mix all of the ingredients in a bowl and set aside.
• Heat the oil in a wok or skillet and stir-fry the shrimp for 20 seconds.
• Remove, drain, and set aside.
• Reserve the leftover oil.
• Heat 1-2 Tablespoons of the reserved oil in the wok and stir-fry the cucumber for 30 seconds.
• Remove, drain, and set aside.
• Heat 1-2 Tablespoons of the reserved oil in the wok and add the ginger and garlic.
• Add the shrimp, cucumber, and wood mushrooms to the wok.
• Add the sauce, and stir-fry for 15 seconds.
• Serve.

STIR-FRIED SHRIMP WITH CUCUMBERS AND ONIONS

Steps:

• 1. Shell and devein shrimp. Sprinkle with salt and pepper then add cornstarch and toss to coat. 2. Peel cucumbers. Cut lengthwise in half and seed then cut crosswise in 1/4-inch slices. Slice onion thin. Crush garlic. Mince ginger root. 3. Heat oil. Add garlic stir-fry a few times. Add onion and stir-fry until translucent (1 to 2 minutes). 4. Add shrimp and stir-fry until pink (2 to 3 minutes). Add sherry stir-fry until it evaporates. Remove ingredients from pan. 5. Heat remaining oil. Add remaining salt, then minced ginger root stir-fry a few times. Add cucumber slices and stir-fry over medium heat until translucent (1 to 2 minutes). 6. Return shrimp, stir-frying only to reheat. Serve at once. VARIATION: * For the cucumbers and onion, substitute 2 or 3 green peppers, diced.The Thousand Recipe Chinese Cookbook. ©1994 by Gloria Bley Miller.

CUCUMBER STIR FRY

Steps:

• Place a wok or heavy pan over high heat.
• When wok is hot, add 1 tablespoon of the oil.
• When oil is hot, add cucumbers and 1 tablespoon of the ginger and a couple of splashes of soy sauce.
• Stirfry until cucumbers are tender-crisp to the bite (about 3 minutes).
• Pour onto a platter and keep warm.
• Pour remaining 2 tablespoons oil into wok.
• When oil is hot, add garlic, remaining 1 tablespoon ginger, onions, and shrimp/chicken/pork; Stirfry until all are cooked through (about 3 minutes).
• Add a couple of slashes of soy sauce during the last minute of cooking.
• Serve over hot rice.