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| | From:  Genie· (Original Message) | Sent: 1/8/2008 4:22 AM |
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Reply
| | | From: Genie· | Sent: 7/15/2008 9:36 PM |
Chinese Scallop Stir Fry
2 tablespoons vegetable oil
1 pound bay scallops, rinsed and dried
2 cups sliced fresh mushrooms
1 8 ounce can sliced water chestnuts, drained
1 red or green pepper, cut into strips
1/3 cup thinly sliced green onions
1/2 cup chicken broth
3 tablespoons dry sherry
3 tablespoons soy sauce
1 tablespoon cornstarch
1/2 tablespoon ground ginger
1/4 teaspoon ground black pepper
1 6 ounce package frozen snow peas
3 cups hot cooked rice
Heat oil in wok or large skillet over medium high heat. Add scallops and stir fry 2 minutes. Stir in mushrooms, water chestnuts, pepper, carrot, and onions; stir fry 2 minutes. Combine broth, sherry, soy sauce, cornstarch, ginger, and pepper. Add to wok along with snow peas. Cook 1 to 2 minutes, or until sauce is clear and thickened, stirring frequently. Serve over hot rice. Makes 6 servings.
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| | | From: Genie· | Sent: 7/15/2008 10:06 PM |
Hunan Spicy Shrimp
3 to 4 cups peanut oil
1 1/2 pounds shrimp; shelled, deveined, tails on, washed, dried, refrigerate for at least 4 hours
1/2 cup onions diced into 1/4 inch pieces
2 tablespoons finely chopped fresh ginger
1 garlic clove minced
For a sauce, combine in a bowl and mix well:
1 1/2 tablespoons oyster sauce
3 teaspoons sugar
4 tablespoons tomato catsup
1/2 teaspoon salt
pinch of white pepper
2 teaspoons Hunan pepper; the soaked pepper flakes at the bottom of the hot oil; substitute 2 teaspoons chili paste, sambal ooleck, or 1 heaping teaspoon crushed red pepper flakes plus 1 teaspoon red chile oil
1 teaspoon sesame oil
Pour peanut oil into a wok and heat to 375F. Oil blanch the shrimp for 45 seconds to 1 minute, until shrimp begin to turn pink and to curl. Remove; set aside. Remove oil from wok, then replace 2 tablespoons oil. Heat oil until white smoke appears. Add onions, ginger, and garlic, and stir fry until onions soften, about 2 minutes. Add shrimp and toss together thoroughly. Stir sauce and pour into the wok. Stir together until shrimp are well coated. Add sesame oil, turn off heat, and stir well. Remove from wok and serve immediately.
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| | | From: Genie· | Sent: 7/15/2008 10:11 PM |
Kung Pao Shrimp
1 teaspoon chopped garlic
1/2 teaspoon chopped ginger
1 1/2 tablespoons cornstarch
1/4 teaspoon baking soda
1/4 teaspoon sugar
salt and pepper
1 pound shelled, deveined shrimp
1/4 cup oil
1 small onion, diced
1 large or 2 small zucchini, cut in 1/2 inch cubes
1 small red pepper, cut in 1/2 inch cubes
2 ounces cashews or peanuts
Sauce:
1 cup chicken stock
1 tablespoon Chinese rice wine or dry sherry
1 tablespoon cornstarch
2 teaspoons chili sauce
2 teaspoons Chinese bean paste, optional
2 teaspoons sesame oil
Combine garlic, ginger, 1 1/2 tablespoons cornstarch, baking soda, sugar, and salt and pepper. Add shrimp, mix, and let stand 20 minutes. Heat oil in a wok. Add the shrimp and stir fry over high heat about 20 seconds, or just until shrimp change color. Remove. Add onion to the same oil and stir fry 1 minute. Add zucchini and red pepper and stir fry about 30 seconds. Mix sauce ingredients together and add to the wok. Cook, stirring, until the sauce is slightly thickened. Add the shrimp and nuts and heat through completely. Serves 4.
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| | | From: Genie· | Sent: 8/28/2008 5:00 AM |
Scallops and Asparagus with Macadamia Nuts
1 pound scallops
5 ounces fresh asparagus, sliced into 2 inch lengths
6 pieces carrot, sliced decoratively
6 pieces bamboo shoots, available at Chinese stores, sliced decoratively
3 tablespoons peanut oil
2 slices fresh ginger, 1/4 inch thick
1/2 clove garlic, finely chopped
12 medium Chinese dried mushrooms, available at Chinese stores, soaked in warm water for 45 minutes, stems discarded and caps quartered
2 tablespoons Shaoxing rice wine or dry sherry
1/2 cup chicken broth
salt
white pepper
1/2 teaspoon sugar
1 teaspoon cornstarch, mixed with a little cold water, for thickening
1/2 cup whole macadamia nuts
2 scallions, mainly the white parts, cut into 2 inch lengths
Drop the scallops into a pot of boiling water and cook over high heat until the water comes back to a boil. Remove the scallops, drain, and set aside on a plate. Drop the asparagus, carrots, and the bamboo shoot pieces in a pot of boiling water. When the water returns to a boil, cook the vegetables for 20 seconds. Drain and set aside. Heat the peanut oil in a preheated wok until the oil begins to smoke. Sauté the ginger and garlic for 3 to 4 seconds. Add the scallops and stir fry over high heat for 30 seconds. Sprinkle on the rice wine then add the mushrooms, asparagus, carrot and bamboo shoots and toss all of the ingredients quickly together to combine. Add the chicken broth, salt, pepper and the sugar and toss together for 30 seconds. Pour in the thickening mixture and stir until the sauce is lightly velvety. Toss in the macadamia nuts and scallions and serve immediately.
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Reply
| | | From: Genie· | Sent: 8/28/2008 6:53 PM |
Shrimp and Vegetable Stir-Fry 3 T. cornstarch
1 (14 oz.) can chicken broth
1 T. soy sauce
1/2 t. sesame oil, optional
2 T. vegetable oil, divided
1 lb. medium shrimp, peeled and deveined
4 C. cut-up vegetables (thinly sliced carrots, green pepper strips, sliced green onions, snow peas, sliced water chestnuts, sliced pimientos, etc.)
1/2 t. ground ginger
1/4 t. garlic powder or
2 garlic cloves, minced
4 C. hot cooked rice
In a small bowl, mix cornstarch, broth, soy sauce and sesame oil if desired; set aside. Heat 1 tablespoon vegetable oil in skillet. Add shrimp and stir-fry until pink. Remove shrimp from skillet; set aside. Add remaining vegetable oil to skillet. Add vegetables, ginger and garlic and stir-fry until crisp-tender. Stir cornstarch mixture; add to skillet. Cook until mixture boils and thickens, stirring constantly. Return shrimp to skillet and heat through. Serve over rice.
Makes 4 servings. | |
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Reply
| | | From: Genie· | Sent: 8/28/2008 6:57 PM |
Mandarin Shrimp Stir Fry 20 peeled medium raw shrimp
3 tablespoons sesame oil
1 tablespoon minced garlic
1 tablespoon minced ginger
1 tablespoon red pepper flakes
1 tablespoon orange zest
1 cup bok choy
1 cup pea pods
1/2 cup shiitake mushrooms
1/4 cup red bell peppers
1/4 cup red onion
1/4 cup carrots
2 cups store bought stir fry sauce
4 cups cooked jasmine rice
Sesame seeds to garnish
Slice or chop all of the vegetables for the stir fry, reserve. Heat a large sauté pan or wok over a high flame adding two tablespoons of sesame oil to the wok or pan. Add the ginger, garlic, pepper flakes and orange zest and sauté for 15 seconds. Add the shrimp and continue to sauté for another 3 or 4 minutes. Add all remaining vegetables to the sauté pan or wok and continue to sauté for another 3 or 4 minutes. Add the shrimp stir fry sauce and the last tablespoon of sesame oil. Serve the shrimp stir fry over the jasmine rice and garnish with sesame seeds.
Serves 4 | |
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Reply
| | | From: Genie· | Sent: 8/28/2008 7:10 PM |
STIR-FRIED SHRIMP WITH CHICKEN | | | If shrimp are large, cut them in half before stir-frying. 1/2 lb. skinned, boned chicken breasts. MARINADE: 1 tsp. rice wine or dry sherry
1/2 tsp. salt
1/2 tsp. cornstarch
1 egg white SEASONING SAUCE: 1 tbsp. rice wine or dry sherry
1/2 tsp. salt
1/2 tsp. sugar
1/4 tsp. pepper
1 tsp. rice vinegar or white vinegar
1 tsp. sesame oil
3 tbsp. chicken broth or water
1 tsp. cornstarch 2 c. boiling water 1/4 lb. fresh snow peas 2 c. boiling water 1 c. vegetable oil 6 slices fresh ginger root 1/3 c. sliced bamboo shoots 1 tsp. sesame oil Shell and devein shrimp. Rinse and pat dry. Cut each shrimp in half. Cut chicken into thin slices. Chop slices into bite-size pieces. Mix marinade ingredients in a medium bowl. Add shrimp halves, chicken pieces, mix well. Let stand 20 minutes. Mix ingredients for seasoning sauce in a small bowl; set aside. Cook whole carrots in 2 cups boiling water in a small saucepan 10 minutes. Remove with a slotted spoon, drain well and slice into thin pieces. Remove strings from snow peas. Blanch snow peas by submerging in 2 cups boiling water 15 seconds; then plunge into cold water, drain and set aside. Heat oil in a wok over medium heat 2 minutes. Add marinated shrimp, and chicken, stir-fry about 2 minutes. Remove with a slotted spoon, draining well over wok; set raise. Drain oil from wok except 1/4 cup. Heat oil remaining in wok over medium heat 30 seconds. Stir-fry ginger root until fragrant, about 30 seconds. Remove and discard ginger root. Add bamboo shoots, sliced cooked carrots and blanched snow peas to oil. Stir-fry 1 minute. Add cooked shrimp and chicken. Stir in seasoning sauce. Stir-fry until sauce thickens slightly. Add sesame oil. Mix well and serve hot. Makes 4 servings. | | |
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Reply
| | | From: Genie· | Sent: 8/29/2008 4:19 AM |
Stir-Fry Shrimp
1 pound unpeeled, medium-size fresh shrimp
3 tablespoons cornstarch, divided
1 garlic clove, pressed
1/4 teaspoon ground red pepper
3 tablespoons soy sauce, divided
3 tablespoons sesame or vegetable oil, divided
1 (14 1/2-ounce) can chicken broth
1/2 teaspoon ground ginger
1 red bell pepper, cut into thin strips
1 green bell pepper, cut into thin strips
1 bunch green onions, cut into 1/2-inch slices
Hot cooked ramen noodles or angel hair pasta Peel shrimp, and de-vein, if desired. Combine shrimp, 1 tablespoon cornstarch, garlic, red pepper, 1 tablespoon soy sauce, and 1 tablespoon oil; let stand 5 minutes. Whisk together remaining 2 tablespoons cornstarch, remaining 2 tablespoons soy sauce, chicken broth, and ginger; set aside. Heat remaining 2 tablespoons oil in a large skillet or wok over medium-high heat 2 minutes. Add bell pepper strips, and stir-fry 4 minutes or until tender. Add green onions; stir-fry 2 minutes. Remove from skillet. Add shrimp mixture to skillet; stir-fry 3 minutes. Reduce heat to low; add vegetables and chicken broth mixture, and stir-fry 3 minutes or until thickened and bubbly. Serve over hot cooked noodles. | |
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Reply
| | | From: Genie· | Sent: 9/8/2008 7:25 PM |
Scallop and Broccoli Stir-Fry 2 tsp. Cornstarch
½ Cup Sake or Dry Sherry
1 tsp. Instant Beef Bouillon Granules
1 8 Oz. Can of Bamboo Shoots, drained
1 Medium Onion, sliced
1 tsp. Sugar
1 6 Oz. Can Whole Mushrooms, drained
1 Tbsp. Cooking Oil
1 10 Oz. Pkg. Frozen Broccoli Spears, thawed and halved crosswise 1 12 Oz. Pkg. Fresh or Thawed Frozen Scallops Mix 2 teaspoons cold water and cornstarch; stir in sake, sugar, bouillon and 1/4 teaspoon salt. In wok, stir-fry bamboo shoots, onion, and mushrooms in hot oil over high heat until onion is crisp- tender. Remove from wok; keep warm. Add broccoli to wok; stir-fry 2 minutes. Push broccoli up sides of wok; add scallops to center of wok. Stir-fry scallops for 3 minutes. Return vegetables to wok; stir sake mixture and pour over all. Cook and stir until bubbly. Season to taste.
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Reply
| | | From: Genie· | Sent: 10/16/2008 4:30 AM |
| Scallop, Asparagus and Mushroom Stir-Fry
The garlic is sliced in this recipe. Slicing makes
the garlic mild which allows it to blend, not
dominate, the subtler tastes of mushroom and
asparagus.
1 pound fresh asparagus
1 cup chicken broth
1 tablespoon cornstarch
1 teaspoon soy sauce
1 tablespoon sesame oil
1 teaspoon hot sesame oil (optional)
1 pound sea scallops
1/4 pound crimini mushrooms, sliced
1 garlic clove, sliced
1 cup cherry tomatoes, halved
2- 3 scallions, sliced on the diagonal
Break ends off asparagus spears. The asparagus will
assist the cook by snapping off where they are
inedible. Throw away inedible pieces, Peel the
spears halfway up to the tips. Only the lower part of
the asparagus needs peeling. Cutting on the diagonal
(this allows for quicker cooking) slice into 2-inch
pieces. Steam asparagus about 3 to 5 minutes. Do not
allow to get too soft. Rinse under cold water
to stop the cooking and set aside.
Whisk together chicken broth, cornstarch and soy
sauce. Set aside.
Heat pan until very hot and pour in oil. Quickly stir
in scallions, scallops and mushrooms. Stir-fry i
until scallops are just cooked through, about 4
minutes.
Stir in cornstarch mixture. Continuing to stir, cook
until sauce thickens. Stir in asparagus and tomatoes.
Cook for two minutes, just enough to heat asparagus
through.
Makes 4 servings
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Reply
| | | From: Genie· | Sent: 10/30/2008 3:13 AM |
| Stir Fried Seafood with Asparagus
1 medium onion cut in half and sliced medium thick
1 TBS chicken or vegetable broth
1 TBS minced fresh ginger
3 medium cloves garlic, chopped
2 cups fresh sliced shiitake mushrooms
1 bunch thin asparagus cut in 2" lengths (discard bottom fourth)
1/4 cup fresh lemon juice
2 TBS soy sauce
2 TBS mirin wine
pinch red pepper flakes
3/4 lb snapper fillet cut into 1 inch pieces
8 large scallops
8 large shrimp, peeled and deveined
1 cup cherry tomatoes cut in quarters
1/4 cup chopped fresh cilantro
salt and white pepper to taste
Heat 1 TBS broth in a stainless steel wok or 12 inch skillet. Healthy
Stir Fry onion in broth over medium high heat for 2 minutes, stirring
constantly. Add ginger, garlic, mushrooms and asparagus. Continue to
stir fry for another 3 minutes, stirring constantly.
Add lemon juice, soy sauce, mirin, red pepper flakes, snapper,
scallops, shrimp and stir to mix well. Cover and simmer for just
about 5 minutes stirring occasionally on medium heat.
Toss in tomatoes, cilantro, salt and pepper. Serve.
Serves 4
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