Tasty Stir Fry Szechuan Prawnsshrimps Food

SZECHUAN BEEF STIR-FRY

Steps:

• 1) Combine vegetables and water in large nonstick skillet; cover and cook over medium-high heat 4 minutes or until crisp-tender. Remove and drain vegetables. Set aside. 2) Meanwhile cut beef steaks into 1/4-inch thick strips. 3) Heat same skillet over medium-high heat until hot. Add 1/2 of beef and 1/2 of garlic; stir-fry 1 to 2 minutes or until outside surface of beef is no longer pink. Remove from skillet; keep warm. Repeat with remaining beef and garlic. 4) Return all beef and vegetables to skillet. Add stir-fry sauce and red pepper; cook and stir 1 to 2 minutes or until heated through. Spoon over rice. Sprinkle with peanuts.

SPICY SICHUAN BEEF STIR-FRY

Steps:

• Toss the steak with 1 tablespoon soy sauce and 1 teaspoon cornstarch in a large bowl. Combine the cucumber and celery in a separate bowl; set aside.
• Stir the black bean sauce with the remaining 1 tablespoon soy sauce and 1 teaspoon cornstarch, the cherry pepper brine and 1/4 cup water in a small bowl; set aside.
• Heat 1 tablespoon vegetable oil in a large nonstick skillet over high heat. Add the cucumber-celery mixture and cook, undisturbed, 1 minute. Toss and cook, stirring occasionally, until crisp-tender, 1 to 2 minutes. Transfer to a bowl.
• Heat the remaining 1 tablespoon oil in the same skillet. Add the steak in a single layer. Cook until browned on the bottom, about 1 minute. Toss and continue cooking, stirring, until just a few pink spots remain, 1 more minute. Add the garlic, ginger and peppercorns and cook, stirring, until the meat is cooked through, 1 to 2 more minutes. Add the black bean sauce mixture and cherry peppers and bring to a boil. Cook until glossy, about 1 minute. Toss in the cucumbers and celery.
• Serve the stir-fry over rice. Top with celery leaves.

SZECHUAN SHRIMP

Steps:

• Mix ketchup, chili sauce rice wine, soy sauce, sugar, salt, pepper flakes, and corn starch in small bowl to make sauce.
• Pour oil in seasoned wok before heating and wipe around.
• Heat wok and add scallions ginger and garlic.
• Stir-fry for a few seconds, then add shrimp.
• Stir constantly for about 2 minutes, adding small amounts of water if food starts to stick; cook until shrimp turns pink.
• Stir sauce again, then add to wok, stirring constantly until mixture thickens.
• Serve with steamed rice.

SHRIMP AND SAUSAGE STIR-FRY RECIPE BY TASTY

Steps:

• Heat oil in a large skillet over medium-high heat.
• Add shrimp to skillet and season with Chesapeake Bay seasoning.
• Cook shrimp 3-4 minutes, or until opaque. Remove from skillet and set aside.
• Heat oil in a large skillet over medium-high heat.
• Add sausage to skillet.
• Cook until browned, turning links frequently.
• Reduce heat to medium-low and add water to skillet.
• Cover and simmer for 12 minutes. Remove from skillet and set aside.
• Add onions and bell peppers to the same skillet and cook for 2 minutes.
• Add chopped sausage, zucchini, corn, and carrot and cook for additional 2 minutes.
• Stir in shrimp and garlic.
• Pour chicken stock into pan and stir until well-incorporated.
• Add salt and pepper.
• Remove from heat.
• Top with parsley and serve over rice if desired.
• Enjoy!

SZECHUAN SHRIMP

Steps:

• Combine soy sauce, sherry, sugar, ginger, and red pepper in a small cup.
• Heat the oil in a wok or large skillet.
• Stir-fry the shrimp until pink and firm, about 2 minutes.
• Remove shrimp with a slotted spoon to a heated bowl.
• Add garlic to the skillet and stir-fry 1 minute.
• Add soy sauce mixture and cook stirring constantly, until bubbly.
• Return shrimp to skillet and heat for about 1 minute.
• Great served with fried rice or white. Enjoy!

SPICY SICHUAN-STYLE PRAWNS

Steps:

• Heat a wok over a high heat. Add the groundnut oil and, when it is very hot and slightly smoking, add the ginger, garlic and spring onions. Stir-fry for 20 secs, then add the prawns. Stir-fry for about 1 min, then add all the sauce ingredients, along with ½ tsp salt and ½ tsp ground black pepper. Continue to stir-fry for another 3 mins over a high heat. Serve at once, scattered with the coriander and spring onion.

SZECHUAN SHRIMP STIR FRY

Steps:

• Start by making the Szechuan sauce. In a small bowl, whisk together all the ingredients, then set aside.
• Heat oil in a large non-stick skillet over medium-high heat, then add veggies and stir fry for 3-4 minutes.
• Stir in shrimp and continue to stir fry for 2 minutes, or until shrimp starts to curl.
• Add in the Szechuan sauce and cook for 2-3 minutes more, until shrimp is fully cooked through and sauce thickens.
• Sprinkle with chopped green onions and sesame seeds and serve. Enjoy!

TASTY STIR FRY SZECHUAN PRAWNS/SHRIMPS

Steps:

• Peel prawns if necessary and de-vein. mix sherry soya sauce sesame oil and Szechuan pepper together and add the prawns, marinade for at least an hour.
• Heat wok; add half of the oil and stir fry the Garlic, Ginger and vegetables.
• Place in warm oven. Drain Prawns adding the marinade into the stock . Add remainder of the oil to wok and quickly stir fry the Prawns for just a minute or two. add the chicken stock, soya sauces, sherry, Vinegar, sugar, Sesame Oil and cornflour Add the vegetables back in and quickly stir.
• Serve immediately with fried rice or noodles of your choice.

SZECHUAN SHRIMP STIR FRY

Steps:

• Cut dried chili peppers into small sections and then soak the pepper with clean water for 15 minutes. Then drain and set aside.
• Use fresh shrimps, add seasonings, mix well and then set aside for 15 minutes. Then add 1 tablespoon of cornstarch before frying.
• Heat your pan or wok firstly and then add cold oil. Place the shrimps in, let them stay for half minutes and then turn over. Fry until the shrimp changes color. Transfer out.
• Add oil again and fry peppers until aromatic and dry again. Then place doubanjiang and fry over small fire. Place garlic, ginger, scallion and Sichuan peppercorn, fry for half minute.
• Return shrimps in. Add light soy sauce and cooking wine along the edges of the wok. Then add green onion sections, toasted sesame seeds and sesame oil. Mix well and then serve hot.

SZECHUAN SHRIMP STIR-FRY

Steps:

• Defrost shrimp, if needed.
• Heat vegetable oil in a skillet.
• Cook onions about halfway through.
• While onions cook, crush ramen noodles into small pieces or large crumbs.
• Add stir-fry sauce, shrimp, pineapple chunks (with juice) ramen noodles, bell pepper, mushrooms, and lemon juice.
• Stir-fry for a couple minutes, then serve warm or cold.

STIR-FRY PRAWNS / SHRIMPS WITH VEGETABLES AND FRESH THAI NOODLES

Steps:

• Heat Wok, add tablespoon peanut oil, allow the oil to heat.
• Add the 'The Vegetables' (Spring onions, red capsicum, snow peas, and carrot) in the wok and stir-fry for four mins, remove to separate bowl. Note: Cook vegetables until your preferred texture, it you like them crisp cook them for 4 mins if you like them soft cook them longer.
• Add the prawns in wok and stir-fry until they are covered with oil.
• Add 'The Sauces' (Sesame oil, lime juice, ketjap manis and sweet chilli sauce) into the wok, stir fry until bubbles and the prawns are pink or no longer transparent, reduce heat.
• Add noodles until they are separated.
• Add mint and coriander, then mix in the vegetables and cook until they are warm.
• Serve in bowls and garnish with roasted cashews.
• Enjoy.