Stir Fried Bean Sprouts With Shrimp Recipes

CLASSIC BEAN SPROUT STIR FRY

Steps:

• In a very hot wok, coat well with oil and add scallions, ginger and garlic. Season and stir. Quickly add the bean sprouts and stir-fry, flipping the sprouts around quickly. Check for seasoning. Serve immediately. May serve with rice.

ONE-PAN SHRIMP AND GREEN BEAN STIR-FRY RECIPE BY TASTY

Steps:

• Mix together all sauce ingredients in a small bowl.
• Heat oil over a nonstick pan and add shrimp stirring until cooked.
• Pour sauce in pan and stir to coat meat.
• Once the sauce is bubbling, add the veggies to the pan and stir again to coat.
• Cook until meat is cooked through and veggies are soft.
• Serve over rice or alone.
• Enjoy!

SHRIMP FRIED RICE II

Steps:

• In a saucepan bring water to a boil. Add rice and stir. Reduce heat, cover and simmer for 20 minutes. Set aside and allow rice to cool.
• Heat a large skillet or wok for 2 minutes. When the skillet or wok is hot, pour in vegetable oil, bean sprouts and onions. Mix well and cook for 3 minutes.
• Mix in cooled rice and shrimp and cook for another 3 minutes. Stirring constantly.
• Mix in green onions, eggs, salt, pepper, soy sauce and sesame oil. Cook for another 4 minutes, stirring continuously, until eggs are cooked and everything is blended evenly.

SHRIMP AND BEAN SPROUTS (LOW CARB)

Steps:

• In a glass or plastic bowl prepare your sauce - combine garlic, ginger, soysauce, oyster sauce and a little pepper for taste. Set aside until near the end.
• Heat approximately 1 - 2 tablespoons oil in a wok - saute onions for 1 - 2 minutes - add cabbage and stirr fry until cabbage is mostly soft- approximately 10 minutes. Add shrimp and continue to saude until cooked - add sprouts and sauce. Stirr fry until sprouts are warm and everything is coated with the sauce.
• Serve.

STIR FRIED BEAN SPROUTS WITH SHRIMP

Steps:

• Mix the brown sugar in the soy sauce until dissolved and set aside.
• In large frying pan or wok, heat the oil on medium high.
• Saute carrots, scallions, and mushrooms, just until tender.
• Add the gingeroot and garlic, and season with salt and pepper. Add red pepper flakes if using.
• Stir until well mixed.
• Add the shrimp and soy sauce mixture and saute 3-5 minutes until the shrimp are cooked through.
• Add bean sprouts and stir until heated through. These don't take long. Just be sure not to overcook the beansprouts. They are best when still cruncy.

SPICY SHRIMP AND BRUSSELS SPROUT STIR-FRY

Steps:

• In a large skillet or wok, heat 1 tablespoon vegetable oil over medium-high. In 2 batches, saute brussels sprouts until tender, 5 minutes total; season with salt and pepper. Transfer to a platter. Add bean sprouts to pan and cook until heated through, 1 minute; add to platter.
• Wipe out pan, add remaining tablespoon vegetable oil, and return to heat. Add garlic, chile, and scallion whites and cook until fragrant, 30 seconds. Add shrimp, season with salt and pepper, and saute until opaque throughout, about 4 minutes. Add to platter, drizzle with sesame oil, top with scallion greens, and toss. Serve with lime wedges.

STIR-FRIED SHRIMP AND BEAN SPROUTS I

Steps:

• 1. Shell and devein shrimp. Add sherry and toss. Let stand 10 to 15 minutes, turning occasionally. 2. Blanch bean sprouts. 3. Heat oil. Add salt, then shrimp, and stir-fry until pinkish. Add bean sprouts stir-fry 1 minute more. 4. Add soy sauce, sugar and remaining salt. Stir-fry 1 minute more. 5. Sprinkle with pepper. Serve at once. The Thousand Recipe Chinese Cookbook. ©1994 by Gloria Bley Miller.

STIR-FRIED SHRIMP AND BEAN SPROUTS II

Steps:

• 1. Shell, devein and butterfly shrimp. (Leave tail segments intact.) 2. Blanch bean sprouts. Shred sweet pickles. Crush garlic. 3. Mince ginger root then combine in a cup with sherry, sugar and soy sauce. In a second cup, blend cornstarch, cold water, pepper and remaining soy sauce to a paste. 4. Heat oil. Add salt, then garlic, and stir-fry to brown lightly. Add shrimp stir-fry until pinkish. 5. Add ginger-sherry mixture stir-fry 1 1/2 minutes more. 6. Add bean sprouts and pickles and stir-fry another minute. 7. Stir in stock and heat quickly. Then cook, covered, 1 to 2 minutes over medium heat. 8. Stir in cornstarch paste to thicken and serve at once. VARIATION: * For the bean sprouts, substitute any of the following: 1 pound broccoli, broken in flowerets and parboiled 1 pound string beans, cut in 2-inch lengths and parboiled or 1/2 pound snow peas. The Thousand Recipe Chinese Cookbook. ©1994 by Gloria Bley Miller.

STIR-FRIED BEAN SPROUTS WITH PORK

Steps:

• Chop the pork into small coarse bits. In a small bowl, combine it with the rice wine, 1 teaspoon of the soy sauce, sesame oil and cornstarch.
• Wash the sprouts in cold running water, picking out any wilted pieces or darkened sprouts. Drain well.
• Heat a wok or large saute pan until it is hot. Add 2 tablespoons of the oil and the ginger pieces. When the ginger has browned, remove it with a slotted spoon. Put in the pork and stir-fry for 2 minutes. Remove the pork with a slotted spoon.
• Reheat the wok and add the remaining oil. When the oil is very hot, add the shrimp paste and stir-fry it for 10 seconds. Then add the sprouts and the remaining 2 teaspoons of soy sauce. Continue to stir-fry for 4 minutes. Return the pork to the wok and mix very well with the sauce, continuously stir-frying for another minute. Give the mixture several good stirs, turn onto a platter and serve.