Sweet Chilli Garlic Shrimpprawn Stir Fry Food

GARLIC SHRIMP STIR-FRY

Steps:

• Shrimp Preparation:.
• Defrost shrimp, and remove tails.
• Place shrimp in a bowl, and add 2 tablespoons of olive oil, 1 tablespoon of chopped garlic, 1/2 teaspoon of salt, 1/2 teaspoon of pepper, 1/4 teaspoon of chili powder and lime juice. Set aside.
• Stir Fry:.
• In large frying pan or wok, heat remaining olive oil and butter. Add all of the remaining ingredients (except shrimp). Cook on med high until vegetables are cooked, but crisp to the bite.
• Add shrimp mixture, and cook for about 3 more minutes (until shrimp is warmed). You do not want to over cook the shrimp!
• I serve with brown rice.

SWEET CHILLI & GARLIC SHRIMP/PRAWN STIR FRY

Steps:

• Mix Water, Soy Sauce, Sweet Chili Sauce, Honey, Cider Vinegar, Garlic, Flour in a bowl.
• Heat oil in a pan, cook veges until crisp, then removed from pan.
• Heat Shrimp/Prawns in pan until heated thou.
• Combine vegetables and shrimps in pan and make a well in center.
• Add sauce to pan and cook until it starts to thicken.
• Toss it all together and serve on warm a plate.

CHINESE CHILI GARLIC SHRIMP

Steps:

• Combine the shrimp and Shaoxing wine in a medium-sized bowl. Sprinkle evenly with salt. Mix until the salt is evenly dispersed. Set aside while preparing the rest of the ingredients.
• Combine all the sauce ingredients in a bowl and stir until the brown sugar is dissolved. Set aside.
• Heat 4 tablespoons of oil (or just enough to cover the bottom of the pan) in a medium-sized skillet until hot. Meanwhile, add the cornstarch and all-purpose flour to the bowl with the shrimp. Toss until the shrimp are fully coated.
• Shake the extra flour off the shrimp and add them to the pan. You might need to cook them in two batches. Let the shrimp cook without touching them, until the bottom turns golden, 2 to 3 minutes. Flip to brown the other side, another 2 to 3 minutes. Once done, transfer the shrimp to a large plate without overlapping and keep cooking the rest.
• Once you're done cooking the shrimp, turn off the stove and use paper towels to wipe the pan to remove any residue.
• Add the remaining 1/2 tablespoon of oil to the pan and heat over medium heat. Add the ginger and stir until fragrant, about 1 minute.
• Add the sauce to the pan. Cook and stir until the sauce becomes thick and glossy, 20 to 30 seconds.
• Turn the heat off and return the shrimp into the pan, tossing to coat thoroughly.
• Serve hot as a main dish.

GARLIC SHRIMP STIR-FRY

Steps:

• In lg skillet, saute garlic in butter 1 minute.
• Add all remaining ingredients EXCEPT chicken broth.
• Cook and stir for 5 minutes.
• Add broth; cook 1 more minute.

MAMA D'S SWEET DRAGON'S BREATH STIR FRY

Steps:

• Combine marinade ingredients. Place beef strips in resealable plastic bag. Pour marinade over beef and mix around to coat evenly. Seal , then marinade in refrigerator for a minimum of two hours. For best results marinade over night.
• Remove meat from marinade. Discard whatever is left.
• Heat fire oil in wok. When oil is heated add beef and stir fry until meat is browned. This will not take long, 5-7 minutes.
• Remove beet from wok and set to the side.
• Add another 2 tablespoons fire oil to wok. Add garlic peppers, onion, carrot, celery, water chestnuts, bamboo shoots, and baby corn to wok and stir fry for about 10 minutes.
• Add beef into vegetables. Add stir fry sauce, reserving 3 ounces for later. Add brown sugar. Stir in well. Cook 10 more minutes.
• Combine reserved stir fry sauce, tamari, and cornstarch in bowl, mixing very well. Add to the stir fry stirring well to thicken sauce.
• Add sirachi sauce to taste.
• Add rice so serving plates or bowls. Sprinkle rice noodles over rice. Serve stir fry over rice and noodles.

CHILI SEAFOOD STIR-FRY

Steps:

• Combine seafood, pepper, five-spice, chilli, garlic and ginger in a bowl.
• Heat half the oil in a wok, stir-fry seafood in batches, until cooked, remove.
• Heat remaining oil in wok, stir-fry peppers until tender, add sprouts, asparagus and peas to wok, stir-fry 1 minute.
• Return seafood to wok with soy sauce and sugar, stir-fry until hot and veg are just tender (should have a nice crunch to them)Stir in 1 tablespoon of chopped chives, save the rest to sprinkle over dishes.
• Please Note: Cooking times will be longer if not using a wok, wok's get very hot so cook much quicker than regular frying pans.
• To Serve: Arrange spoonfuls of veg on plate top with seafood.