Shrimp And Vegetable Saute Chinese Style Recipes

Steps:

• 1. Prepare the marinade and sauce by combining the ingredients listed below them. Cover and set aside.
• 2. Separately, marinate the chicken and the shrimp in two bowls for about 15 minutes.
• 3. Meanwhile prepare the noodles by boiling water in a cover-able pot, taking it off the heat, placing the noodles in water and covering while you prepare the rest of the meal. Leave it in the water.
• 4. Heat about a Tbsp of vegetable oil in a wok or large, deep frying pan over high heat. Sauté the chicken until about 80% of the way done (about 5 minutes or so.) Take out, cover and set aside.
• 5. Add shrimp and saute for about 3 minutes until about 80% of the way done and take out, cover and set aside.
• 6. Heat another Tbsp of oil in the wok or pan over high heat. Add the garlic and onion and saute for about a minute. Add the bok choy, carrots, baby corn and peas and saute for another 3-5 minutes until carrots start to become tender.
• 7. Add the chicken and shrimp back and stir fry for another 2-3 minutes until both are cooked through. Add the "sauce", stir and let thicken.
• 8. Take off heat, drain the noodles, place in wok and pan and stir.
• 9. Serve.

Steps:

• Whisk anchovy paste, soy sauce, sugar, broth and season with red pepper flakes. In a large skillet or wok, heat the vegetable and sesame oils. Add peppers and scallion whites and stir fry or saute, stirring continuously for one minute. Add shrimp and saute for another minute. Add garlic and saute for 15 seconds until you get a good whiff of its aroma.
• Add liquid ingredients and peas, half of mint and basil leaves and simmer for a minute or two just until the shrimp are cooked through and the vegetables are tender but still crisp.
• Taste and season and transfer to a bowl; serve over rice, garnish with remaining mint, basil and green scallions rounds.