Chau Har Kau Stir Fried Shrimp With Cucumber Black Wood Fungus Recipes

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.

THAI-INSPIRED SHRIMP STIR-FRY

Steps:

• Wearing rubber gloves, cut chili crosswise into thin slices and in a small saucepan stir together with vinegar and sugar. Bring mixture to a boil and simmer 30 seconds. Remove chili vinegar from heat.
• Remove and discard tough outer layer of lemongrass if necessary and finely chop enough to measure 1 teaspoon. In a small bowl stir together lemongrass, garlic, and gingerroot. Peel shrimp and devein if desired. Pat shrimp dry with paper towels and season with salt and pepper. Add shrimp to lemongrass mixture, stirring to coat well, and marinate at room temperature 15 minutes.
• While shrimp are marinating, diagonally cut carrots into 1/8-inch-thick slices. Halve zucchini lengthwise and diagonally cut halves into 1/8-inch-thick slices. Halve cucumber lengthwise and seed. Diagonally cut cucumber halves into thin slices. Diagonally cut scallions into thin slices. Chop coriander and coarsely chop peanuts.
• Heat a wok or large heavy skillet over high heat until a bead of water dropped on cooking surface evaporates immediately. Add 1 tablespoon oil, swirling wok or skillet to coat evenly, and heat until hot but not smoking. Add carrots and stir-fry until barely crisp-tender, about 3 minutes. Add zucchini and stir-fry until crisp-tender, about 2 minutes. Transfer vegetables to a large bowl.
• Add 1 tablespoon oil to wok or skillet and heat until just smoking. Stir-fry half of shrimp until just cooked through, about 3 minutes, and transfer to bowl of vegetables. Add remaining tablespoon oil and stir-fry remaining shrimp in same manner.
• Return shrimp-vegetable mixture to wok or skillet and stir-fry until combined and heated through. Add chili vinegar, cucumber, scallions, coriander, peanuts, and salt and pepper to taste and stir to combine.
• Serve stir-fry over rice in bowls, garnished with mint, coriander, and lime wedges.

STIR-FRIED SHRIMP WITH BLACK BEANS

Steps:

• Soak black beans in sherry, wine or water. In large bowl, marinate shrimp in 1/2 teaspoon sugar, 1 tablespoon soy sauce, sliced garlic, salt and 1 teaspoon sesame oil.
• Separate bok choy leaves from stems; chop stems into 1/2 - to 1-inch pieces, and roughly chop leaves.
• Preheat a wok or large skillet over medium-high heat. Add 1 tablespoon peanut oil and raise heat to high. When it begins to smoke, add minced garlic and, immediately thereafter, shrimp and its marinade. Cook shrimp for about 2 minutes, stirring occasionally. Spoon it out of wok or skillet.
• Put remaining peanut oil in wok or skillet and, when it smokes, add ginger, followed immediately by bok choy stems. Cook, stirring, until bok choy is lightly browned, 3 to 5 minutes, then add leaves. Cook, stirring, for 1 minute, then add 3/4 cup water, stock or white wine and let it bubble away for a minute.
• Return shrimp to wok or skillet and stir; add black beans and their liquid, scallions, and remaining sugar and soy sauce. Stir and cook for 1 minute. Turn off heat, drizzle remaining sesame oil on top, and serve.

CHAU FAN (SHRIMP FRIED RICE)

Steps:

• In a small bowl, mix the soy sauce, mirin, oyster sauce, sugar, sesame oil, 1/2 tsp salt, and a pinch of white pepper.
• In another small bowl, beat the eggs with 1/4 tsp salt and a pinch of white pepper.
• Heat a 12-inch skillet or large wok over high heat for 45 seconds. Swirl 1 Tbsp of the peanut oil in the pan to coat the bottom.
• Add the eggs and scramble them gently with a spatula as they cook until they're still a little soft and loose.
• Remove from the heat and cut the egg into small pieces with the spatula. It will finish cooking as you do this. Transfer to a bowl.
• Wipe the pan and spatula clean with paper towels.
• Heat the pan over high heat for 45 seconds. Pour in the remaining 2 Tbsp peanut oil and swirl to coat the pan.
• Add the ginger and garlic. Stir constantly with the spatula until the garlic is light brown (10 seconds).
• Immediately add the shrimp, stirring constantly until it's opaque (1 minute).
• Add the cooked rice. Cook, stirring constantly (2 minutes). Reduce the heat to low.
• Stir the soy sauce mixture and then drizzle it over the rice. Stir well to completely coat the rice and mix the ingredients.
• Add the scrambled egg and mix well. Add the scallions and mix well. Taste and add salt if necessary. Transfer the rice to a bowl and serve.

INDIAN STIR-FRIED SHRIMP IN CREAM SAUCE (BHAGARI JHINGA)

Steps:

• In a medium bowl, stir together tomato paste, salt, sugar, garam masala, ground cumin seed, ground red pepper, cilantro, jalapeno pepper, lemon juice, and coconut milk. Set coconut sauce aside.
• Heat oil in a wok or frying pan over medium-high heat. When oil is hot, add the mustard seeds, and cook until they begin to pop. Immediately stir in garlic, and cook until garlic begins to brown. Add shrimp, and cook until shrimp is opaque; this should take only a minute or two. Pour the coconut sauce over the shrimp; cook until the sauce begins to simmer. In a small bowl, mix together cornstarch and water; stir into the sauce, and continue cooking until thick.