Stir Fried Shrimp With Garlic And Chile Sauce Recipes

STIR-FRIED SHRIMP IN GARLIC SAUCE

Steps:

• In a small bowl, mix together chicken broth, vinegar, soy sauce, sesame oil, chile paste (if using) and sherry; set aside.
• In another small bowl or cup, stir together the tbsp of cornstarch with the 3 tbsp of water and set aside.
• Heat the oil over medium-high heat in a wok; add ginger and garlic and sizzle briefly, then add vegetables and Thai chilies (if using).
• Stir-fry vegetables for approximately 3 minutes, then add the shrimp.
• Cook the shrimp 2 minutes or until it curls and turns opaque or pink.
• Add the sauce mixture and cook 1 minute more; then stir in the thickener (briefly stir first) and stir-fry until mixture thickens, about 1 minute.
• Serve with hot cooked rice.

STIR FRIED SHRIMP IN GARLIC SAUCE

Steps:

• Butter fly the shrimp by cutting along the backside, but not all the way through.
• Place the shrimp in a bowl and add the egg white, cornstarch and 1 to 2 tablespoons of water.
• Mix well.
• The consistency should be silky and the color milky.
• In a large wok, heat 2 cups of the oil to 280 °.
• Turn the shrimp gently in the poaching oil. When they are white and fluffy, remove them with a stainless steel strainer.
• Place the cooked shrimp in a colander to drain.
• In a small saucepan, mix the chicken broth, vinegar, ketchup, soy sauce, sherry, garlic, ginger, sugar, and chili paste.
• Stir well.
• Bring the garlic sauce to a boil and lower the heat to a simmer.
• In a clean wok, heat the remaining tablespoon of oil to smoking.
• Add the sliced water chestnuts and stir-fry for 30 seconds.
• Add the garlic sauce, stir, and bring to a boil.
• Mix together the cornstarch and cold water and stir the mixture into the wok and bring to a boil.
• Stir until thickened and add the shrimp.
• Toss and stir 3 times until well coated.
• Stir in the sliced scallions and serve.

SHRIMP WITH GINGER-CHILI SAUCE

Steps:

• Pat shrimp dry with paper towels. In a large bowl, combine shrimp and cornstarch. In a small bowl, combine the orange juice, soy sauce, honey, vinegar and chili sauce; set aside., In a wok or large skillet, stir-fry garlic and ginger in oil for 30 seconds. Add shrimp; stir-fry for 3 minutes. Stir half of the onions into the orange juice mixture; add to the pan., Bring to a boil; cook and stir for 2 minutes or until sauce is thickened and shrimp turn pink. Sprinkle with remaining onions. Serve with rice.,