Stir Fried Shrimp With Catsup Ii Recipes

EASY SHRIMP VEGETABLE STIR FRY

Steps:

• Stir the rice and 1 3/4 cup water together in a microwave-safe bowl. Cover, and cook in the microwave on High for 8 minutes until the water is fully absorbed. Fluff with a fork.
• Whisk together the soy sauce, water, honey, cider vinegar, and cornstarch in a small bowl. Set the sauce aside.
• Heat the olive oil in a non-stick skillet over medium heat. Stir in the garlic and cook for 10 seconds. Add the broccoli, carrots, onion, and black pepper; cook and stir until the broccoli and carrots are tender, about 5 minutes. Stir in the mushrooms and cook for 2 minutes. Remove the vegetables from the skillet and set aside.
• Return the skillet to the heat and pour in the sauce mixture; cook for 1 minute. Add the shrimp to the sauce and stir until the shrimp are bright pink on the outside and the meat is no longer transparent in the center and the sauce thickens, about 3 minutes. Stir the vegetables back into the pan and serve over the brown rice.

SHRIMP STIR-FRY

Steps:

• Stir the cornstarch, stock, soy sauce and sesame oil in a small bowl until the mixture is smooth.
• Heat 1 tablespoon vegetable oil in a 12-inch skillet over medium-high heat. Add the shrimp and stir-fry until they're cooked through. Remove the shrimp from the skillet.
• Heat the remaining vegetable oil in the skillet. Add the vegetables, ginger and garlic powder and stir-fry until the vegetables are tender-crisp.
• Stir the cornstarch mixture in the skillet. Cook and stir until the mixture boils and thickens. Return the shrimp to the skillet and cook until the mixture is hot and bubbling. Serve over the rice.

EASY SHRIMP STIR FRY

Steps:

• In a small bowl, combine cornstarch and water until smooth. Stir in the soy sauce, garlic powder and ginger; set aside., In a large nonstick skillet or wok, stir-fry broccoli in oil for 2 minutes. Add red pepper and onions; stir-fry for 2-3 minutes or until vegetables are crisp-tender. Add the shrimp, Oriental vegetables and garlic; cook 3 minutes longer. , Stir cornstarch mixture and stir into shrimp mixture. Add the peanuts. Bring to a boil; cook and stir for 2 minutes or until thickened.

STIR-FRIED SHRIMP WITH CATSUP I

Steps:

• 1. Shell and devein shrimp. Mince or crush garlic. 2. Mince ginger root then combine in a cup with soy sauce, sherry, sugar and pepper. In another cup, blend cornstarch, cold water and remaining soy sauce to a paste. 3. Heat oil. Add salt, then garlic, and stir-fry a few times. Add shrimp stir-fry until pinkish (about 2 minutes). 4. Add ginger-soy mixture and stir-fry 1 minute. Then add catsup stir-fry 1/2 minute more. 5. Stir in stock and heat quickly. Then cook, covered, 2 minutes over medium heat. 6. Stir in cornstarch paste to thicken and serve at once. VARIATIONS: * For the catsup, substitute 1 to 2 tablespoons oyster sauce. * Omit the ginger-soy mixture in step 2, but add the minced ginger root in step 3 with the garlic. In step 4, add to the shrimp 2 teaspoons sherry and 1/4 cup stock cook, covered, 2 minutes over medium heat. Then stir in 1/4 cup catsup to coat the shrimp evenly. Omit step 5. Pick up step 6. The Thousand Recipe Chinese Cookbook. ©1994 by Gloria Bley Miller.

BASIC STIR-FRIED SHRIMP II

Steps:

• 1. Shell and devein shrimp. Slice or dice vegetables. Cut scallion in 1/2-inch sections. Mince ginger root. Crush garlic. 2. Blend cornstarch, soy sauce and sherry to a paste. 3. Heat oil. Add salt, then scallion and ginger root stir-fry a few times. Add shrimp and stir-fry until pink (about 3 minutes). Remove ingredients from pan. 4. Heat remaining oil. Add remaining salt, then garlic, and stir-fry a few times. Add vegetables stir-fry to coat with oil. 5. Stir in stock and heat quickly. Then cook, covered, over medium heat, until nearly done. 6. Return shrimp, stir-frying to reheat and blend flavors (about 1 minute more). 7. Stir in cornstarch paste to thicken. Serve at once. NOTE: Any vegetable can be used. (See Vegetable Dishes chapter.) For suggested combinations, see Suggested Vegetable Combinations for Basic Stir-Fried Shrimp I and II. VARIATIONS: * In step 1, sprinkle the shrimp with 1 1/2 tablespoons sherry and let stand 5 minutes, turning several times. * For the cornstarch paste in step 2, substitute any of the following and add in step 7: __A: 1 tablespoon cornstarch, 3 tablespoons cold water, 2 teaspoons soy sauce __B: 2 teaspoons cornstarch, 1 teaspoon sugar, 1/2 teaspoon salt, 1 teaspoon soy sauce and 3 tablespoons cold stock __C: 1 teaspoon cornstarch, 1 tablespoon oyster sauce, 2 tablespoons soy sauce, 3 tablespoons cold water and 2 slices fresh ginger root, minced __D: 1/2 teaspoon salt, 2 teaspoons soy sauce, 2 teaspoons sherry, 3 tablespoons stock and 1 or 2 slices fresh ginger root, minced. * After adding the shrimp in step 3, stir-fry only 1/2 minute, then sprinkle with 1 more tablespoon sherry and stir-fry until pink. The Thousand Recipe Chinese Cookbook. ©1994 by Gloria Bley Miller.

STIR-FRIED SHRIMP AND VEGETABLES II

Steps:

• 1. Shell and devein shrimp. Mince ginger root then combine with sherry and soy sauce. Add to shrimp and toss. Let stand 15 minutes, turning occasionally. 2. Dice green pepper, onion and celery. Blend cornstarch and cold water to a paste. 3. Heat oil. Add shrimp and stir-fry until pinkish (2 to 3 minutes). Remove from pan. 4. Heat remaining oil. Add salt, then diced vegetables stir-fry to soften slightly (1 to 2 minutes). 5. Stir in stock and heat quickly. Then cook, covered, 2 to 3 minutes over medium heat. 6. Return shrimp stir in only to reheat and blend flavors (about 1 minute). Then stir in cornstarch paste to thicken, and serve at once. The Thousand Recipe Chinese Cookbook. ©1994 by Gloria Bley Miller.

SHRIMP STIR-FRY

Steps:

• In a skillet, stir-fry broccoli and peppers in oil until tender. Add shrimp; stir-fry for 3-5 minutes or until shrimp turn pink. , Combine the cornstarch, brown sugar, ginger, orange juice and soy sauce until smooth; add to skillet. bring to a boil; cook and stir for 2 minutes or until thickened. Serve over rice.

STIR-FRIED SHRIMP IN SHELLS II

Steps:

• 1. Wash shrimp. Remove legs, leaving shells intact then devein (see HOW-TO, _Shrimp: To buy, store, devein or shell). (If large, cut each shrimp, shell and all, in 1/2 or 3 pieces.) Cut scallion in 1/2-inch sections. Crush garlic mince ginger root. 2. In one cup, combine catsup, sherry and water. In a second cup, blend cornstarch, sugar, pepper and remaining cold water to a paste. 3. Heat oil. Add salt, then garlic stir-fry to brown lightly. Add shrimp and stirfry until pink (2 to 3 minutes). Remove from pan. 4. Heat remaining oil. Add ginger root and scallion stir-fry a few times. Stir in catsup-sherry mixture and heat quickly. 5· Return shrimp and stir in only to reheat. Then stir in cornstarch paste to thicken and serve at once.The Thousand Recipe Chinese Cookbook. ©1994 by Gloria Bley Miller.

STIR-FRIED SHRIMP WITH CATSUP II

Steps:

• 1. Shell and devein shrimp. Sprinkle with salt and pepper. 2. Slice scallion stalks mince garlic and ginger. Then combine with catsup, soy sauce, vinegar and sugar. Blend cornstarch and cold water to a paste. 3. Heat oil. Add shrimp and stir-fry until pinkish (about 2 minutes). 4. Add scallion-catsup mixture and cook 2 minutes over low heat, stirring frequently. Then stir in cornstarch paste to thicken and serve at once. The Thousand Recipe Chinese Cookbook. ©1994 by Gloria Bley Miller.