Basic Stir Fried Shrimp I Recipes

Steps:

• Stir the cornstarch, stock, soy sauce and sesame oil in a small bowl until the mixture is smooth.
• Heat 1 tablespoon vegetable oil in a 12-inch skillet over medium-high heat. Add the shrimp and stir-fry until they're cooked through. Remove the shrimp from the skillet.
• Heat the remaining vegetable oil in the skillet. Add the vegetables, ginger and garlic powder and stir-fry until the vegetables are tender-crisp.
• Stir the cornstarch mixture in the skillet. Cook and stir until the mixture boils and thickens. Return the shrimp to the skillet and cook until the mixture is hot and bubbling. Serve over the rice.

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.

Steps:

• Sprinkle shrimp with salt and pepper. In a large nonstick skillet or wok, stir-fry shrimp in hot oil until shrimp turn pink. Remove with a slotted spoon and keep warm., In the same pan, stir-fry the broccoli and red pepper in 2 tablespoons broth for 5 minutes. Add mushrooms; stir-fry for 2 minutes. Add the peas, onions, garlic and remaining broth; stir-fry for 3-4 minutes or until vegetables are crisp-tender. Return shrimp to the pan; stir-fry for 1-2 minutes or until heated through.

Steps:

• In a small bowl, combine cornstarch and water until smooth. Stir in the soy sauce, garlic powder and ginger; set aside., In a large nonstick skillet or wok, stir-fry broccoli in oil for 2 minutes. Add red pepper and onions; stir-fry for 2-3 minutes or until vegetables are crisp-tender. Add the shrimp, Oriental vegetables and garlic; cook 3 minutes longer. , Stir cornstarch mixture and stir into shrimp mixture. Add the peanuts. Bring to a boil; cook and stir for 2 minutes or until thickened.

Steps:

• 1. Shell and devein shrimp. Combine cornstarch, sherry and salt add to shrimp and toss to coat. 2. Slice or dice vegetables. Crush garlic. Mince ginger root. Blend remaining cornstarch and cold water to a paste. 3. Heat oil. Brown garlic lightly. Add shrimp and stir-fry until pink (2 to 3 minutes). Remove from pan. 4. Heat remaining oil. Add ginger root stir-fry a few times. Then add vegetables and stir-fry briefly to coat with oil. 5. Stir in and heat stock quickly. Then cook, covered, over medium heat, until nearly done. 6. Return shrimp, stir-frying to reheat. Then stir in cornstarch paste to thicken. Serve at once. NOTE: Any vegetable can be used. (See Vegetable Dishes chapter.) For suggested combinations, see Suggested Vegetable Combinations for Basic Stir-Fried Shrimp I and II. VARIATIONS: * In step 1, add to the cornstarch mixture any or all of the following: 1 teaspoon sugar, 2 teaspoons soy sauce, 1 scallion stalk and 2 slices fresh ginger root, both minced (omit ginger in step 4) * In step 1, toss the shrimp instead in any of the follow combinations: __A: 1 tablespoon cornstarch, 1 tablespoon sherry and 1/2 teaspoon salt. Then in step 3, after shrimp turn pink, quickly stir in to blend 2 tablespoons soy sauce and 1 teaspoon sugar. Pick up steps 4 to 6. __B: 1 tablespoon cornstarch, 2 teaspoons sherry and 1 egg white. After shrimp turn pink in step 3, quickly stir in to blend 1 more tablespoon sherry, 1 teaspoon sugar and 1/2 teaspoon salt. Pick up steps 4 to 6. __C: 1 tablespoon sherry, 1 tablespoon soy sauce, 1/2 teaspoon salt and a dash of pepper. At the end of step 4, sprinkle the vegetables with 2 more teaspoons sherry. Pick up steps 4 to 6. __D: 1 tablespoon sherry, 1/2 teaspoon cornstarch and 1/2 teaspoon salt. When returning shrimp in step 6, add 1/2 teaspoon sugar and a pinch of salt. Then stir in cornstarch paste to thicken. The Thousand Recipe Chinese Cookbook. ©1994 by Gloria Bley Miller.