Stir Fried Bean Curd With Shrimp Recipes

Steps:

• 1. Shell, devein and dice shrimp. Dice bean curd. Slice fresh mushrooms. Shell and parboil peas. 2. Combine sherry, soy sauce, salt and pepper. 3. Heat oil. Add shrimp and stir-fry until pink. Remove from pan. 4. Heat remaining oil. Add mushrooms stir-fry to soften slightly. Then add parboiled peas and stir-fry 1 minute more. 5. Add diced bean curd and sherry-soy mixture. Stir-fry gently until bean curd is heated through. 6. Return shrimp and cook, gently stirring, to reheat and blend flavors (about 1 minute). Serve at once. VARIATIONS: * In step 1, toss the shrimp in 1 tablespoon sherry. Let stand 10 to 15 minutes, turning occasionally. * In step 3, stir-fry shrimp 1/2 minute then add sherry-soy mixture and stir-fry until shrimp turns pink. In step 5, add 1/2 cup stock with bean curd and simmer, covered, to heat through. The Thousand Recipe Chinese Cookbook. ©1994 by Gloria Bley Miller.

Steps:

• 1. Shell and devein shrimp. Sprinkle with sherry and let stand 10 to 15 minutes, turning occasionally. 2. Cut bean curd in 1-inch cubes. Cut scallion in 1/2-inch sections. Crush garlic. Meanwhile heat oil. 3. Add bean curd cubes to oil, several at a time, and deep-fry until golden. Drain On paper toweling. 4. Heat remaining oil. Add salt, then garlic and scallions stir-fry a few times. Add shrimp and stir-fry until pinkish. 5. Quickly stir in soy sauce and sugar to blend then cook, covered, 1 to 2 minutes over medium heat. 6. Return bean curd, stirring gently, only to heat through. Serve at once. VARIATIONS: * For the bean curd, substitute 4 slices slightly stale white bread. (Remove crusts, cut in cubes, then deep-fry until golden.) * In step 5, omit the soy sauce. Add 3 tablespoons catsup and a pinch of salt with the sugar. Stir-fry with the shrimp 2 minutes then pick up step 6. The Thousand Recipe Chinese Cookbook. ©1994 by Gloria Bley Miller.

Steps:

• PREPARATION.
• Remove the shells from the shrimp and devein by cutting a slit along the back of the shrimp (removing the vein), place the shrimp in a bowl, add 2 teaspoons of salt, mix and then rinse under cold water, add another 2 teaspoons of salt, mix and rinse under cold water, pat dry with paper towels and set aside.
• Add to shrimp bowl the following seasonings-1 teaspoon salt, 1 egg white, 1 tablespoon tapioca starch, 1/2 teaspoon sugar, 2 teaspoons sesame oil and a dash of white pepper, cover and refrigerate for 1 hour (or longer, when you are ready to cook).
• Cut up the tofu into small pieces about 1 to 1 ½ inch by ½ to 1 inch size (approximately) set aside.
• Wash and clean the scallions and cut at an angle into 1/2 inch pieces, set aside.
• In a cup with the stock, add the following seasonings: soy sauce, rice wine, bean sauce, garlic, chili paste, pepper flakes, ½ teaspoon sugar, 1 tablespoon tapioca starch, mix and set aside.
• .
• COOKING DIRECTIONS.
• In a Teflon pan (or wok) add 2 tablespoons peanut oil and bring to medium heat and then add the cut up tofu, shake pan a little and with a spatula separate the pieces. Cook for 5 minutes and then turn the pieces, cook another 5 minutes, toss as needed and cook until the pieces are a golden brown in color, drain and set aside.
• Next add 2 tablespoons of oil to a clean Teflon pan (or wok) and when medium hot add the ginger, cook for 30 seconds and then add the seasoned shrimp, stir-fry until the shrimps start to turn pink (important to made sure that you do not overcook the shrimp).
• Add back the tofu and gently toss (try not to break up the tofu) and cook for another minute or two.
• Next re-stir the stock mixture and pour into the pan, stir-fry for another minute and again try not to break up the tofu, add 2 teaspoons sesame oil, add the cut up spring scallions, toss to coat all.
• In a big plate add the yellow or white rice around the side (to form well) and in the center add the shrimp and tofu combination.
• Enjoy this Asian dish.
• .
• NOTE:.
• The Amoy Sichuan Spicy Noodle Sauce (fermented salted soybean, chili, garlic) is a great ingredient for this somewhat spicy dish or use other types of sauce found on Asian food store shelves.

Steps:

• Heat a wok until very hot.
• Add the vegetable oil and heat until shimmering.
• Add the garlic and stir-fry for 10 seconds.
• Add the shrimp and a pinch of salt and stir-fry until the shrimp are just beginning to turn pink, about 30 seconds.
• Add the green beans, 2 tablespoons of the stock, and a smidgen of salt, and stir-fry until the beans soften slightly, about 3 minutes.
• Add the remaining 2 tablespoons of stock along with the fish sauce and a generous pinch of pepper and stir-fry until the shrimp are cooked through and the beans are crisp-tender, about 3 minutes longer.
• Serve right away.

Steps:

• 1. Shell and devein shrimp. Mince ginger root and scallion then add to shrimp, along with sherry. Let stand 10 minutes, turning occasionally. 2. Meanwhile cut each bean curd cake first in half, then in 4 slices. Blend cornstarch and cold stock to a paste. 3. Heat oil. Add bean curd stir-fry gently until lightly browned. Remove from pan. 4. Heat remaining oil. Add shrimp and stir-fry until pinkish. Sprinkle with soy sauce, sugar and salt stir-fry 1/2 minute more to blend. 5. Stir in cornstarch paste to thicken. Then return bean curd and stir in gently to reheat. Serve at once. VARIATIONS: * In step 1, toss the shrimp in a mixture of 1 teaspoon cornstarch, 1 teaspoon ginger juice and 1/2 teaspoon salt. In step 3, add to the hot oil 1/2 leek stalk, minced then add the bean curd. In step 4, for the soy sauce, substitute sherry. * In step 5, add with the bean curd 1 cucumber, peeled and cut in thin strips. The Thousand Recipe Chinese Cookbook. ©1994 by Gloria Bley Miller.