Stir Fried Shrimp With Cucumbers And Onions Recipes

STIR-FRIED SHRIMP WITH CUCUMBERS AND ONIONS

Stir-Fried Shrimp With Cucumbers And Onions image

Number Of Ingredients 12

Ingredients

1/2 pound shrimp
1/4 teaspoon salt
dash pepper
1 tablespoon cornstarch
1 or 2 cucumber
1 white onion
1 clove garlic
1 or 2 slice fresh ginger root
2 tablespoons oils
2 teaspoons sherry
1 tablespoon oil
1/4 teaspoon salt

Steps:

1. Shell and devein shrimp. Sprinkle with salt and pepper then add cornstarch and toss to coat. 2. Peel cucumbers. Cut lengthwise in half and seed then cut crosswise in 1/4-inch slices. Slice onion thin. Crush garlic. Mince ginger root. 3. Heat oil. Add garlic stir-fry a few times. Add onion and stir-fry until translucent (1 to 2 minutes). 4. Add shrimp and stir-fry until pink (2 to 3 minutes). Add sherry stir-fry until it evaporates. Remove ingredients from pan. 5. Heat remaining oil. Add remaining salt, then minced ginger root stir-fry a few times. Add cucumber slices and stir-fry over medium heat until translucent (1 to 2 minutes). 6. Return shrimp, stir-frying only to reheat. Serve at once. VARIATION: * For the cucumbers and onion, substitute 2 or 3 green peppers, diced.The Thousand Recipe Chinese Cookbook. ©1994 by Gloria Bley Miller.

Nutrition Facts : Nutritional Facts Serves

CHAU HAR KAU (STIR FRIED SHRIMP WITH CUCUMBER, BLACK WOOD FUNGUS

Chau Har Kau (Stir Fried Shrimp With Cucumber, Black Wood Fungus image

Make and share this Chau Har Kau (Stir Fried Shrimp With Cucumber, Black Wood Fungus recipe from Food.com.

Provided by -JoeB

Categories Chinese

Time 40m

Yield 4 serving(s)

Number Of Ingredients 16

Ingredients

1/2 egg white
1 teaspoon salt
1/2 teaspoon pepper
2 teaspoons cornstarch
for the shrimp
8 ounces raw shrimp, peeled and deveined and patted dry
1 cup peanut oil
6 ounces cucumbers, split, seeded, cut into slices
1 teaspoon chopped ginger
1 teaspoon chopped garlic
10 pieces dried black mushrooms, soaked in water for 30 minutes and drained
1 tablespoon light soy sauce
2 teaspoons oyster sauce
2 teaspoons rice wine
2 teaspoons cornstarch
1/3 cup chicken stock

Steps:

For the marinade: Mix together all of the ingrediants in a bowl.
Marinate the shrimp in the refrigerator for 30 minutes.
For the sauce: Mix all of the ingredients in a bowl and set aside.
Heat the oil in a wok or skillet and stir-fry the shrimp for 20 seconds.
Remove, drain, and set aside.
Reserve the leftover oil.
Heat 1-2 Tablespoons of the reserved oil in the wok and stir-fry the cucumber for 30 seconds.
Remove, drain, and set aside.
Heat 1-2 Tablespoons of the reserved oil in the wok and add the ginger and garlic.
Add the shrimp, cucumber, and wood mushrooms to the wok.
Add the sauce, and stir-fry for 15 seconds.
Serve.

Nutrition Facts : Calories 578.2, Fat 55.4, SaturatedFat 9.4, Cholesterol 86.7, Sodium 1408.5, Carbohydrate 8, Fiber 0.5, Sugar 1.2, Protein 13.6

CUCUMBER STIR FRY

Cucumber Stir Fry image

Make and share this Cucumber Stir Fry recipe from Food.com.

Provided by Aroostook

Categories Chicken

Time 18m

Yield 4 serving(s)

Number Of Ingredients 8

Ingredients

2 -3 large cucumbers, peeled,seeded and cut into 1/2 inch pieces
3 tablespoons canola oil
2 tablespoons minced fresh ginger
1 teaspoon garlic, minced
1/4 cup minced green onion
2 cups chicken or 2 cups pork
soy sauce
crushed red pepper flakes (optional)

Steps:

Place a wok or heavy pan over high heat.
When wok is hot, add 1 tablespoon of the oil.
When oil is hot, add cucumbers and 1 tablespoon of the ginger and a couple of splashes of soy sauce.
Stirfry until cucumbers are tender-crisp to the bite (about 3 minutes).
Pour onto a platter and keep warm.
Pour remaining 2 tablespoons oil into wok.
When oil is hot, add garlic, remaining 1 tablespoon ginger, onions, and shrimp/chicken/pork; Stirfry until all are cooked through (about 3 minutes).
Add a couple of slashes of soy sauce during the last minute of cooking.
Serve over hot rice.

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