Fried Omelet With Shrimp And Snap Peas Recipes

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.

STIR-FRIED SHRIMP & SUGAR SNAP PEAS

Steps:

• Whisk broth, sherry, tamari (or soy sauce), chile-garlic sauce and cornstarch in a small bowl. Set next to the stove.
• Heat a 14-inch flat-bottomed wok or 12-inch skillet over high heat until a bead of water vaporizes within 1 to 2 seconds of contact. Swirl in 1 tablespoon oil, then add garlic and ginger and stir-fry until fragrant, about 10 seconds. Push the mixture to the sides and carefully add shrimp, spreading evenly into one layer. Cook undisturbed for 1 minute. Then stir-fry the shrimp, incorporating the garlic and ginger, until the shrimp just begin to turn pink but are not cooked through, about 30 seconds.
• Swirl in the remaining 1 tablespoon oil. Add sugar snap peas and salt; stir-fry until just combined, about 30 seconds. Whisk the reserved broth mixture and swirl it into the pan. Stir-fry until the shrimp are just cooked and the sugar snaps are tender-crisp, 1 to 2 minutes. Sprinkle with scallions.

SHRIMP AND SUGAR SNAP PEAS STIR-FRY

Steps:

• Make the marinade: combine all the marinade ingredients in a bowl; mix well.
• Add the shrimp; stir to coat evenly; let stand for 10 minutes.
• Put stir-fry pan over high heat until hot.
• Add in the oil; swirling to coat the sides.
• Add the onion and sugar snap peas; stir-fry until the peas are tender-crisp, about 2 minutes.
• Add in the shrimp; stir-fry until they turn pink, about 1 ½ minutes.
• Add in the broth and sesame oil; stir-fry until the broth boils and thickens slightly, about 20 seconds.
• Transfer to a serving plate and serve.

HEARTY SHRIMP OMELET

Steps:

• In a large nonstick skillet, saute the shrimp, red pepper, bacon, onion, lemon juice, jalapeno and seasonings in oil and 1 tablespoon butter for 2-3 minutes or until shrimp turn pink and vegetables are tender. Remove and keep warm., In the same skillet, melt remaining butter over medium-high heat; add eggs (mixture should set immediately at edges). As eggs set, push cooked edges toward the center, letting uncooked portion flow underneath. , When the eggs are set, spoon shrimp mixture on one side and sprinkle with cheese; fold other side over filling. Invert omelet onto a plate; cut in half. Sprinkle with parsley.

THAI FRIED RICE WITH SHRIMP AND SUGAR SNAP PEAS

Steps:

• Heat a wok or large skillet over med-high heat.
• Add 1 tablespoon of the oil and tilt to coat the inside of the wok.
• Add the shrimp and stir-fry until they turn opaque, about 1 1/2 minutes; transfer to a plate.
• Add 1 teaspoon oil to the wok and heat.
• Beat the eggs with 1/4 teaspoon salt and a few grinds of pepper.
• Pour into the wok and cook, stirring almost constantly with a wooden spatula, until the eggs are scrambled into very soft curds, about 30 seconds; transfer to the plate.
• Add the remaining 1 tablespoon oil to the wok and tilt to coat the inside.
• Add sugar snap peas and stir-fry just until they turn bright green, about 30 seconds.
• Add the shallots, garlic, chili pepper and stir fry until fragrant, about 30 seconds.
• Add the rice and cook, stirring often, until heated through, about 2 minutes; add shrimp and eggs back to wok; toss to combine.
• Mix the fish sauce and soy sauce together in a small bowl.
• Pour over the rice mixture and stir well.
• Spoon into bowls and sprinkle each serving with the cilantro; serve hot.