Stir Fried Shrimp And Bean Curd Ii Recipes

SHRIMP STIR-FRY

Steps:

• Put the shrimp in a medium bowl with 2 cups cold water and 2 tablespoons kosher salt. Stir to combine and let sit for 5 minutes. Drain and rinse the shrimp under cold running water and place them on a paper towel-lined plate. Pat the shrimp with more paper towels to thoroughly dry.
• Combine the chicken stock, Shaoxing wine, soy sauce, cornstarch, sugar, 1 teaspoon kosher salt, 1/2 teaspoon freshly ground black pepper and crushed red pepper in a medium bowl. Stir until the cornstarch is fully incorporated and the mixture is smooth.
• Heat a wok or large nonstick skillet over high heat for 2 minutes. Add the oil to the pan and swirl to coat. Carefully add the shrimp in a single layer. Allow to cook for 2 minutes, using a wooden spoon or spatula to stir-fry them. Add the garlic, ginger and scallion whites and stir-fry for 1 minute. Add the snow peas and bell pepper and stir-fry for 1 minute. Add the cornstarch mixture and scallion greens and stir-fry until the sauce has thickened, about 15 seconds. Immediately transfer the stir-fry to a dish. Serve with rice.

HONEY GARLIC SHRIMP STIR-FRY RECIPE BY TASTY

Steps:

• Place shrimp in a sealable bag or medium bowl.
• In a small bowl or measuring cup, mix marinade ingredients.
• Pour half of the marinade on the shrimp. Save the other half for later.
• Let the shrimp marinate in the refrigerator for at least 15 minutes.
• In a medium pan, heat oil. Add shrimp to the pan, but discard the used marinade. Cook shrimp on one side for about a minute, then flip over.
• Pour in remaining marinade and cook until shrimp is cooked through and just firm. Remove the shrimp from the pan and let the marinade reduce.
• Serve the shrimp with sauce and garnish with green onion.
• Enjoy!

STIR-FRIED BEAN CURD WITH GROUND PORK AND OYSTER SAUCE

Steps:

• Mix together the pork, the egg, 1 tablespoon of the cornstarch, the five-spice powder, 1 tablespoon of the scallions, 1/2 teaspoon of the sugar, 1/4 teaspoon of the sesame oil, and 1/4 teaspoon salt. Place the vegetable oil in a hot wok over very high heat, then add small clumps of the pork mixture. Stir-fry for about 1 minute, or until the clumps are browned and cooked through. Remove from wok and reserve.
• Lower the heat to medium. Add to the wok, 6 tablespoons of scallions, the minced red pepper, the minced green chile, the minced garlic, and the minced ginger root. Stir-fry for 30 seconds. Add the browned pork and stir well, tossing with the remaining 2 1/2 teaspoons of sugar. Turn heat high and add the chicken stock, soy sauce and oyster sauce. Stir well and bring to a boil. Mix the remaining 2 teaspoons of cornstarch with a little cold water in a cup, then stir into the wok. Gently stir in the bean curd cubes, taking care not to break them up.
• Remove from wok and place on serving platter. Sprinkle with the remaining half-teaspoon of sesame oil.

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 SHRIMP AND BEAN CURD I

Steps:

• 1. Shell and devein shrimp. Mince ginger root and scallion then add to shrimp, along with sherry. Let stand 10 minutes, turning occasionally. 2. Meanwhile cut each bean curd cake first in half, then in 4 slices. Blend cornstarch and cold stock to a paste. 3. Heat oil. Add bean curd stir-fry gently until lightly browned. Remove from pan. 4. Heat remaining oil. Add shrimp and stir-fry until pinkish. Sprinkle with soy sauce, sugar and salt stir-fry 1/2 minute more to blend. 5. Stir in cornstarch paste to thicken. Then return bean curd and stir in gently to reheat. Serve at once. VARIATIONS: * In step 1, toss the shrimp in a mixture of 1 teaspoon cornstarch, 1 teaspoon ginger juice and 1/2 teaspoon salt. In step 3, add to the hot oil 1/2 leek stalk, minced then add the bean curd. In step 4, for the soy sauce, substitute sherry. * In step 5, add with the bean curd 1 cucumber, peeled and cut in thin strips. The Thousand Recipe Chinese Cookbook. ©1994 by Gloria Bley Miller.

STIR-FRIED SHRIMP AND BEAN CURD II

Steps:

• 1. Shell, devein and dice shrimp. Dice bean curd. Slice fresh mushrooms. Shell and parboil peas. 2. Combine sherry, soy sauce, salt and pepper. 3. Heat oil. Add shrimp and stir-fry until pink. Remove from pan. 4. Heat remaining oil. Add mushrooms stir-fry to soften slightly. Then add parboiled peas and stir-fry 1 minute more. 5. Add diced bean curd and sherry-soy mixture. Stir-fry gently until bean curd is heated through. 6. Return shrimp and cook, gently stirring, to reheat and blend flavors (about 1 minute). Serve at once. VARIATIONS: * In step 1, toss the shrimp in 1 tablespoon sherry. Let stand 10 to 15 minutes, turning occasionally. * In step 3, stir-fry shrimp 1/2 minute then add sherry-soy mixture and stir-fry until shrimp turns pink. In step 5, add 1/2 cup stock with bean curd and simmer, covered, to heat through. The Thousand Recipe Chinese Cookbook. ©1994 by Gloria Bley Miller.

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.

STIR-FRIED BEAN CURD WITH SHRIMP

Steps:

• 1. Cut each bean curd cake in 6 to 8 pieces or in 1-inch cubes. Cut scallion stalk in 1-inch sections. Shell and devein shrimp, then cut in 1-inch pieces.2. Heat oil. Add salt then scallion, and stir-fry a few times until translucent. Add shrimp and stir-fry until pinkish. Then add bean curd stir-fry gently until heated through (2 to 3 minutes). 3. Sprinkle with soy sauce and remaining salt and stir in gently.NOTE: Since bean curd is fragile, vigorous stir-frying will demolish it. Therefore shake or tilt the pan from time to time to baste the bean curd with hot oil or else separately turn the pieces so they can heat through evenly. VARIATIONS: * For the soy sauce, substitute oyster sauce. * Use 4 or 5 whole scallions, cut in 1-inch lengths. * Before serving, sprinkle bean curd with a few drops of sesame oil or garnish with minced raw scallion