SHRIMP CANTONESE RECIPE: HOW TO MAKE IT
“This recipe proves you don’t have to sacrifice good taste when you need something fast,” reports Bobby Taylor of Michigan City, Indiana. The nutritious stir-fry features tender shrimp, fresh spinach and a package of convenient frozen vegetables.
Provided by Taste of Home
Categories Dinner
Total Time 30 minutes
Prep Time 15 minutes
Cook Time 15 minutes
Yield 6 servings.
Number Of Ingredients 11
Steps:
- In a small bowl, combine cornstarch and broth until smooth. Add soy sauce and pepper; set aside., In a large skillet or wok, stir-fry onions and celery in butter for 2-3 minutes or until tender. Add shrimp; cook and stir until shrimp turn pink. Add spinach and mixed vegetables; stir-fry 4-6 minutes longer or until spinach is tender. , Stir broth mixture and stir into shrimp mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with rice.
Nutrition Facts : Calories 131 calories, FatContent 3g fat (2g saturated fat), CholesterolContent 91mg cholesterol, SodiumContent 732mg sodium, CarbohydrateContent 13g carbohydrate (5g sugars, FiberContent 4g fiber), ProteinContent 13g protein. Diabetic Exchanges 2 lean meat
CANTONESE SHRIMP RECIPE - FOOD.COM
Make and share this Cantonese Shrimp recipe from Food.com.
Total Time 33 minutes
Prep Time 25 minutes
Cook Time 8 minutes
Yield 4-6 serving(s)
Number Of Ingredients 14
Steps:
- Peel and devein the shrimp.
- Rinse thoroughly, pat dry and coat with cornstarch (do this in a small plastic bag, a few shrimp at a time).
- Peel and smash the garlic.
- Rinse the black beans under hot water, then drain well.
- In separate bowls, combine the First and Second Sauces so they are ready to be added.
- Cook the shrimp in boiling salted (1 tsp) water for 30-40 seconds.
- Drain and pat dry.
- Place on a platter.
- Heat a wok and add the oil.
- Heat for 15 seconds, then add the ginger slices.
- Stir until lightly browned, then add the garlic.
- Stir until lightly browned.
- Remove and discard both.
- Add the salted beans, stir for 10 seconds, then add the ground pork or beef.
- Stir vigorously to mix and break up the meat.
- Cook until the meat is no longer pink and add the green onions.
- Stir another 30 seconds, add the shrimp, and stir to mix well.
- Mix the First Sauce quickly and pour down the side of the wok, stirring all the while.
- Shovel the contents of the wok to one side.
- Mix the Second Sauce quickly and pour down the vacated side of the wok.
- Stir to thicken with the point of the spatula.
- Mix with the shrimp.
- Reduce the heat.
- Pour the beaten egg over the shrimp.
- Allow to set for 15 seconds then fold in slowly until soft threads appear.
- Stir gently to mix.
- Remove to a platter and serve immediately.
Nutrition Facts : Calories 303.2, FatContent 18.7, SaturatedFatContent 4.1, CholesterolContent 204.6, SodiumContent 1069.6, CarbohydrateContent 8.4, FiberContent 0.5, SugarContent 1.1, ProteinContent 23.5
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CANTONESE STYLE STIR-FRIED SHRIMP AND EGGS - ASIAN RECIPES
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Reviews 4
Total Time 20S
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- To Prep Beat the eggs in a large bowl, add in the salt, sesame oil and white pepper. Mix in ¾ of the chopped spring onions. To Cook Heat the water in a pot on medium until the water start turning hot. Add in the shrimps and cook until pink. Remove and drain well. Gently mix in the shrimps into the egg mixture. Heat oil in a wok on high, spreading the oil with a wok spatula to cover all the surface. Pour in the egg mixture and immediately use the wok spatula to fold the eggs quickly but gently. Make sure the shrimps spread evenly all over the egg while avoid the egg from turning brown. Once the egg is cooked, transfer onto a serving plate and garnish with remaining spring onions. Serve hot with rice.
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From asianinspirations.com.au
Reviews 4
Total Time 20S
Cuisine Chinese
- To Prep Beat the eggs in a large bowl, add in the salt, sesame oil and white pepper. Mix in ¾ of the chopped spring onions. To Cook Heat the water in a pot on medium until the water start turning hot. Add in the shrimps and cook until pink. Remove and drain well. Gently mix in the shrimps into the egg mixture. Heat oil in a wok on high, spreading the oil with a wok spatula to cover all the surface. Pour in the egg mixture and immediately use the wok spatula to fold the eggs quickly but gently. Make sure the shrimps spread evenly all over the egg while avoid the egg from turning brown. Once the egg is cooked, transfer onto a serving plate and garnish with remaining spring onions. Serve hot with rice.
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Reviews 4.5
Total Time 50 minutes
Category Main Dishes, Dumpling Recipes
Calories 234.1 calories per serving
- To cook: Pan fry the dumplings in a large skillet over medium heat with oil for 15 minutes, turning over halfway through OR Place them in a pot of boiling water for 10 minutes; drain and serve in hot chicken broth.
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Reviews 5.0
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