Stir Fried Vegetable And Shrimp Omelet Food

STIR-FRIED VEGETABLE AND SHRIMP OMELET

Steps:

• Place the shiitake mushrooms in a small bowl, add 3/4 cup boiling water, and let sit 30 minutes. Strain; cut the mushrooms into 1/4-inch slices. Set aside. Pour the liquid through a coffee filter to strain; set aside. Place the eggs, egg whites, salt, and pepper in a medium bowl, and whisk to combine. Divide egg mixture evenly between 2 small bowls, and set aside.
• Place the wok over high heat. Add 1/2 teaspoon sesame oil. When hot, add the shrimp, and cook, stirring frequently, until bright pink and just cooked, 2 to 3 minutes. Remove from wok, and place in a small bowl. Add the remaining 1/2 teaspoon sesame oil to the wok. Add the onion and garlic, and cook, stirring constantly until the onion is translucent, about 3 minutes. Add the carrot and red pepper, and cook, stirring frequently, until just tender, about 4 minutes. Add the reserved soaked mushrooms, reserved shrimp, snow peas, and bean shoots, and stir to combine.
• Push the vegetables and shrimp to the sides of the wok. Add the reserved mushroom-soaking liquid, hoisin sauce, low-sodium soy sauce, cornstarch mixture, ginger, and chile to the center of the wok, and stir until combined and slightly thickened, about 2 minutes. Combine sauce with the vegetables and shrimp. Transfer vegetable-and-shrimp mixture to a bowl, and cover to keep warm.
• Wipe out the wok, and return to high heat. Add canola oil, and swirl to coat wok. Pour half the egg mixture into the wok; swirl so the egg mixture coats the wok creating an omelet of even thickness, about 10 inches in diameter. Continue to swirl as the egg cooks, about 3 minutes. Once the omelet is completely set and browned on the bottom, use a spatula to loosen it, and slide it onto a plate. Cover to keep warm. Repeat the process with the remaining egg mixture to make a second omelet. Add half the reserved vegetable-and-shrimp mixture to half of each omelet; fold the omelets to cover the vegetable-and-shrimp mixture. Cut omelets in half, and transfer them to serving plates; garnish with snow-pea shoots if desired.

SHRIMP AND VEGETABLE STIR FRY

Steps:

• In a bowl, mix 1 teaspoon cornstarch, ginger; add garlic and shrimp and toss to coat. Cover and refrigerate.
• Remove tough ends from broccoli; cut stalks into 3/4" pieces and head into flowerettes.
• Add broccoli to 1 quart boiling water. Cook 1 minute, uncovered; 1 minute covered. Drain and rinse immediately; set aside.
• Heat 3 tablespoons oil in large skillet or wok over medium heat.
• Add shrimp mixture. Cook and stir until shrimp are opaque and white; remove from pan and set aside.
• Combine cold water, soy sauce, remaining 2 teaspoons cornstarch and bouillon in small bowl.
• Heat remaining 1 tablespoon oil in same skillet or wok. Add broccoli; cook until tender.
• Add pea pods; cook 1 minute.
• Add cornstarch mixture; cook until bubbly.
• Add shrimp and cook until sauce thickens.
• Serve over steamed rice.

SHRIMP OMELETTE

Steps:

• Heat oil in 8 inch skillet. Fry garlic until golden and discard. Add onion and saute until transparent. Add shrimp and saute until they turn pink.
• Beat eggs with salt and pepper in a large bowl until frothy. Add shrimp mixture and stir well. Return to pan, adding more oil if necessary. Cook over medium heat until eggs are set.
• Invert plate over the pan, flip omelette onto plate, return to the pan to brown on other side. Repeat process one more time. Serve hot.
• Garnish with diced tomatoes and shredded cheese.

SHRIMP WITH VEGETABLES STIR-FRY

Steps:

• In a small bowl, combine the salad dressing, soy sauce and ginger; set aside 2 tablespoons. In a large skillet or wok, cook and stir carrot in remaining dressing mixture over medium heat for 5 minutes. Stir in the remaining vegetables. Cook and stir for 5-7 minutes or until crisp-tender. Remove vegetables with a slotted spoon and keep warm., In the same skillet, add shrimp and reserved dressing mixture. Cook and stir over medium heat until shrimp turn pink. Return vegetables to pan; heat through. Serve with rice.