CHINESE STIR-FRIED CURRIED SHRIMP
Make and share this Chinese Stir-Fried Curried Shrimp recipe from Food.com.
Provided by DailyInspiration
Categories Lunch/Snacks
Time 40m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Shell and devein shrimp. Cut onion in half; slice thinly.
- Blend cornstarch, water, sugar and pepper to a paste. Set aside.
- Heat oil. Add salt, then shrimp, and stir-fry 1 minute. Sprinkle shrimp with sherry (off flame); stir-fry until pinkish (about 1 minute more). Remove and set aside.
- Using a clean pan, add curry powder; stir 1/2 minute over low heat. Add onion and stir-fry until curry smells pungent (about 1 minute more). Return shrimp. Stir in stock and heat quickly. Then cook, stirring, until onon softens. Stir in cornstarch paste to thicken. Serve at once over rice, if preferred.
Nutrition Facts : Calories 179.5, Fat 8.4, SaturatedFat 1.1, Cholesterol 143.2, Sodium 937.9, Carbohydrate 7.5, Fiber 1.5, Sugar 1.9, Protein 16.2
FRIED GOAT CHEESE APPETIZERS
Make and share this Fried Goat Cheese Appetizers recipe from Food.com.
Provided by Punky Julster
Categories Cheese
Time 22m
Yield 24 pieces
Number Of Ingredients 10
Steps:
- Mix cheese, parsley, egg, garlic, paprika, salt and pepper.
- Place a tablespoonful on each wonton wrapper, in a strip along one edge, leaving 1/4 inch edge.
- Fold sides in and roll up.
- Brush edge with egg and press to seal.
- Heat 1/4 cup oil until hot.
- Fry 6 at a time, until a deep golden brown, turning once, about 1 minute per side.
- Add more oil to skillet as needed.
- Serve hot.
CHINESE STIR-FRIED POTATOES
You may not see potatoes on the menu in a Chinese restaurant but innovative Chinese home cooks know how to make use of available ingredients. This is different and tasty! Recipe is from the Chicago Trib 'you're the cook' article.
Provided by Hey Jude
Categories Lunch/Snacks
Time 28m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Cover potatoes with water and salt in a medium saucepan; heat to a boil; cook 1 minute; drain.
- Transfer to a bowl filled with cold water and ice; cool completely, drain on paper towel; pat dry.
- Heat a wok over high heat; add vegetable oil.
- Stir-fry potatoes in oil until tender, about 4 minutes; add mushrooms, green onion, ginger, wine, oyster sauce, soy sauce and sugar.
- Cook, stirring, until all liquid is absorbed, about 3 minutes.
Nutrition Facts : Calories 136.7, Fat 3.7, SaturatedFat 0.5, Sodium 488.4, Carbohydrate 23.5, Fiber 3.4, Sugar 3.5, Protein 3.4
LIANG MU DI (CHINESE STIR-FRIED CORN AND EDAMAME)
The name of this dish means "two plots of land", and evokes the image of a field of corn and a field of soybeans growing side by side. Growing up in Iowa, this was the reality of the landscape around me, but it wasn't until I moved to China that I encountered this simple vegetable dish that brings the two together. This is standard fare in the parts of China where I've lived. To see a couple of variations on this dish, and get a snapshot of the kind of kitchen where it's produced daily, read and look here: http://eatingasia.typepad.com/eatingasia/2010/12/what-mr-zhang-taught-me.html.
Provided by Kate S.
Categories Corn
Time 30m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- If using fresh corn and edamame, parboil for a couple of minutes. Drain water.
- If using frozen, and cooking in a western kitchen, I recommend thawing the corn and edamame before stir-frying. Outside of China, I don't find burners with enough heat to stir-fry something that's frozen. (Even in Chinese homes, where the gas flame typically wraps half-way up the side of the wok, people say they can't get good results like the restaurants do because their burners aren't hot enough. If there's no danger of setting your sleeve on fire or singeing the hair on the back of your hand, stir-fry conditions are less than ideal.).
- Wash and dice bell pepper.
- Heat wok over highest heat until smoking.
- Add oil and swirl in pan to coat pan and heat oil.
- Throw in bell pepper and stir fry briefly.
- Add corn and edamame. Stir to coat with oil.
- Add salt and pepper and stir.
- Add chicken broth, if using, pouring along the side of the wok, so that it heats as it goes inches.
- Stir-fry until vegetables are heated through.
- Serve as part of a Chinese meal with rice, soup, and other dishes.
QUICK AND EASY FRIED GOAT CHEESE
Another ZWT III submission. This is a great recipe from The Essential Vegetarian Cookbook. These little guys are great, I serve them with crusty bread so you can spread the fried cheese all over the bread.
Provided by I Cook Therefore I
Categories Cheese
Time 40m
Yield 4-8 serving(s)
Number Of Ingredients 6
Steps:
- Mix the bread crumbs and grated cheese in a bowl.
- Dip the cheese slices into the eggs, and then into the breadcrumb mixture.
- Refrigerate for 1 hour.
- Deep fry for about two minutes, or until the outside is golden.
- Enjoy!
Nutrition Facts : Calories 404.6, Fat 24.4, SaturatedFat 15, Cholesterol 148.9, Sodium 717.2, Carbohydrate 21.9, Fiber 1.4, Sugar 3.4, Protein 23.9
FRIED GOAT CHEESE
Breaded and golden-fried goat cheese medallions are a great appetizer served with a drizzle of honey, garnished with sliced or diced peppers and spread on baguette slices. These little beauties would also be great atop a green salad.
Provided by Lynn in MA
Categories < 15 Mins
Time 12m
Yield 6-8 Medallions, 4 serving(s)
Number Of Ingredients 13
Steps:
- 1. Slice the goat cheese log into 1/2-inch to 3/4-inch medallions. (For easier slicing, make sure the cheese is well chilled. You may place it in the freezer for 10 minutes before slicing. Use unflavored dental floss instead of a knife to get sharp slices.).
- 2. In a bowl, combine the Panko crumbs, oregano, thyme, garlic powder, cayenne pepper, salt and pepper.
- 3. In another bowl, lightly beat the egg with a little water.
- 4. In a third bowl, place the flour.
- 5. In a shallow sauté pan, heat about 1/2 inch of olive oil over medium-high heat.
- 6. Dredge the cheese slices in the flour, then dip in egg, and coat with the Panko mixture.
- 7. Gently place the breaded medallions into the heated olive oil in pan. Fry until golden brown on each side, about 1 1/2 to 2 minutes.
- 8. Remove from the oil and drain/blot on a paper towel.
- 9. To serve, place medallions on a serving platter/plate or wooden board. Drizzle each with a little honey and garnish with the peppers. Serve with sliced baguette.
- These medallions would also be great served atop a green salad.
CHINESE STIR-FRIED GOAT CHEESE AND EDAMAME
This is a simple, home-style dish from Yunnan province, where fresh goat cheese, called 'rubing' (roo-bing) is produced by the Bai and Sani minorities. Read here to learn more about rubing: http://www.ethnorema.it/pdf/numero%201/BRYAN%20ALLEN%20and%20SILVIA%20ALLEN.pdf . Outside of China, use panir, which is produced from cow's milk by the same process.
Provided by Kate S.
Categories Cheese
Time 20m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Parboil edamame 1 minute. Drain water.
- Cube cheese.
- Heat wok until it smokes. Add oil and swirl to coat wok and heat oil.
- Add chili pods and let sizzle a few seconds until fragrant.
- Add edamame, cheese, and salt to the wok, and stir-fry until heated through.
- Transfer to platter, and serve hot as part of a Chinese meal, with rice, soup, and several other dishes.
Nutrition Facts : Calories 242.4, Fat 21.8, SaturatedFat 3.5, Sodium 299.2, Carbohydrate 6.3, Fiber 2.4, Protein 7.3
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