SHRIMP CANTONESE
"This recipe proves you don't have to sacrifice good taste when you need something fast," reports Bobby Taylor of Michigan City, Indiana. The nutritious stir-fry features tender shrimp, fresh spinach and a package of convenient frozen vegetables.
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 6 servings.
Number Of Ingredients 11
Steps:
- In a small bowl, combine cornstarch and broth until smooth. Add soy sauce and pepper; set aside., In a large skillet or wok, stir-fry onions and celery in butter for 2-3 minutes or until tender. Add shrimp; cook and stir until shrimp turn pink. Add spinach and mixed vegetables; stir-fry 4-6 minutes longer or until spinach is tender. , Stir broth mixture and stir into shrimp mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with rice.
Nutrition Facts : Calories 131 calories, Fat 3g fat (2g saturated fat), Cholesterol 91mg cholesterol, Sodium 732mg sodium, Carbohydrate 13g carbohydrate (5g sugars, Fiber 4g fiber), Protein 13g protein. Diabetic Exchanges
CANTONESE FRIED RICE
This delicious fried rice is a nice change of pace for leftover meat and veggies. It's good made with your choice of ham, pork, or grilled chicken. I like to put the rice together early in the day then simply reheat it at suppertime. It's already-tasty flavor seems to only improve with time!
Provided by Debs Recipes
Categories One Dish Meal
Time 20m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Heat oil in large skillet or wok; sauté onion over medium-high heat for 2 minutes; add garlic and sauté for 1 minute.
- Push onions and garlic to side; pour eggs onto bottom of wok; cook and stir eggs for 1-2 minutes until firm; stir onions, garlic, and eggs together.
- Add meat, rice, green onions, and any additional veggies from optional list** below to wok; stir and toss until evenly mixed and almost heated through.
- Add bean sprouts and soy sauce to wok; stir until heated through; serve (or put away for later meal) and enjoy!
- For variety you may add (at same time as meat) any of the following **optional veggies: Sliced mushrooms, sliced water chestnuts, thinly sliced celery, snow peas, (thawed) peas & carrots, chopped green pepper, finely shredded cabbage, or slivered almonds ~ Just don't be afraid to experiment and use whatever's in your refrigerator!
- Note: Including 1/2 teaspoon sesame oil with the vegetable oil gives the rice a really wonderful flavor!
Nutrition Facts : Calories 200.4, Fat 5, SaturatedFat 1.1, Cholesterol 105.8, Sodium 238.1, Carbohydrate 31.7, Fiber 1.2, Sugar 2.3, Protein 6.6
CANTONESE SHRIMP
Make and share this Cantonese Shrimp recipe from Food.com.
Provided by silky
Categories One Dish Meal
Time 33m
Yield 4-6 serving(s)
Number Of Ingredients 14
Steps:
- Peel and devein the shrimp.
- Rinse thoroughly, pat dry and coat with cornstarch (do this in a small plastic bag, a few shrimp at a time).
- Peel and smash the garlic.
- Rinse the black beans under hot water, then drain well.
- In separate bowls, combine the First and Second Sauces so they are ready to be added.
- Cook the shrimp in boiling salted (1 tsp) water for 30-40 seconds.
- Drain and pat dry.
- Place on a platter.
- Heat a wok and add the oil.
- Heat for 15 seconds, then add the ginger slices.
- Stir until lightly browned, then add the garlic.
- Stir until lightly browned.
- Remove and discard both.
- Add the salted beans, stir for 10 seconds, then add the ground pork or beef.
- Stir vigorously to mix and break up the meat.
- Cook until the meat is no longer pink and add the green onions.
- Stir another 30 seconds, add the shrimp, and stir to mix well.
- Mix the First Sauce quickly and pour down the side of the wok, stirring all the while.
- Shovel the contents of the wok to one side.
- Mix the Second Sauce quickly and pour down the vacated side of the wok.
- Stir to thicken with the point of the spatula.
- Mix with the shrimp.
- Reduce the heat.
- Pour the beaten egg over the shrimp.
- Allow to set for 15 seconds then fold in slowly until soft threads appear.
- Stir gently to mix.
- Remove to a platter and serve immediately.
SHRIMP CANTONESE WITH RICE
Make and share this Shrimp Cantonese With Rice recipe from Food.com.
Provided by CJAY8248
Categories < 30 Mins
Time 22m
Yield 1 recipe, 6 serving(s)
Number Of Ingredients 11
Steps:
- Saute shrimp in butter for 1 minute, or until shrimp turn pink, using a large skillet. Add celery and onions. Cook, stirring, 2 minutes. Add spinach and chinese vegetables. Cover and cook 1 minute. Blend pepper, soy sauce, chicken broth and cornstarch together. Stir into shrimp-vegetable mixture. Cook, stirring until sauce is clear and thickened, about 2 minutes. Serve over beds of fluffy rice.
Nutrition Facts : Calories 268.2, Fat 5.1, SaturatedFat 2.8, Cholesterol 120.6, Sodium 1028.2, Carbohydrate 37.1, Fiber 2.1, Sugar 3.3, Protein 17.7
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- In a wok or large pan, turn on burner to medium/high heat and slowly heat to a high heat. Once the pan is hot, add 1 tablespoon of oil to wok or pan.
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- First, wash the rice, and pour off the excess water. Combine the drained rice with 1 ½ cups water, the soy sauces and turmeric powder in a thick-bottomed pot or your rice cooker. Cook the rice per our instructions for perfect stovetop rice or press the button on your rice cooker! If you have not purchased a rice cooker yet and consider yourself a rice-lover, consider purchasing one! Check out our Chinese Cooking Tools page for more information and some useful links to products.
- When the rice is cooked, fluff it with a fork or rice paddle. You will see that you now have a nice uniform golden brown rice. You can use this rice fresh or refrigerate it, and use it the next day. If you use cold refrigerated rice, you’ll have to break it up with your hands before cooking as well as add a sprinkling of water and cover your fried rice when cooking to heat it through.
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- Heat the wok until just smoking, and spread 1 tablespoon oil around the perimeter of the wok. Spread the shrimp out in a single layer, and let them sear for 20 seconds. Stir fry the shrimp until opaque, transfer them back to their bowl, and set aside. Again, they’ll get cooked again in the rice! For the record, when cooking large volumes of shrimp fried rice in restaurants, shrimp are usually pre-boiled (like they do for shrimp cocktail). Wok cooks then grab handfuls of the precooked shrimp for each order, which makes the process go quickly and smoothly, but at home, searing the shrimp definitely makes for better flavor!
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- Heat up the wok or pan to about 200 degrees Celsius (or around 350 - 400 Fahrenheit). Slowly add about 1 tablespoon of corn oil and increase the heat gradually. Stir-fry the chopped onions and scallions until they start to brown slightly. Set them aside for use later. Add the remaining 2 tablespoons of corn oil before adding in the noodles. Flip them to the other side after cooking for 3 minutes. Let the other side cook for another 1 or 2 minutes.
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