CHINESE SHRIMP WITH VEGETABLES RECIPES

Name: Shrimp and vegetable stir fry
Prep time: 10 min
Cook time: 2 min
Yield: 3
Cuisine: Chinese cuisine
Ingredients: 20 peeled and deveined shrimp; 3 tbsp. vegetable cooking oil ( , divided ); 2 cloves garlic ( , finely chopped); 1 tbsp. fish sauce; a small pinch salt; 1/2 tbsp. sesame oil; 1/4 yellow bell pepper ( , cut into small pieces); 4 u00A0asparagus ( , remove the hard ends); 3 button mushrooms ( , cut into small piece); 6 snow peas ( , cut into halves ); 1/4 tsp. salt; 1/4 tsp. sugar; 1/4 tsp. ground white pepper

SHRIMP AND VEGETABLE STIR FRY | CHINA SICHUAN FOOD

Shrimp and Vegetable Stir Fry | China Sichuan Food image

Easy shrimp and vegetables stir fry, a light dish for summer days.

Provided by Elaine

Categories Chinese

Prep Time 10 minutes

Cook Time 2 minutes

Yield 3

Number Of Ingredients 13

Ingredients

20 peeled and deveined shrimp
3 tbsp. vegetable cooking oil ( , divided )
2 cloves garlic ( , finely chopped)
1 tbsp. fish sauce
a small pinch salt
1/2 tbsp. sesame oil
1/4 yellow bell pepper ( , cut into small pieces)
4 asparagus ( , remove the hard ends)
3 button mushrooms ( , cut into small piece)
6 snow peas ( , cut into halves )
1/4 tsp. salt
1/4 tsp. sugar
1/4 tsp. ground white pepper

Steps:

Devine the shrimp and marinate with salt, white pepper and sugar. Set aside for 10 minutes.
Heat around 2 tablespoons of cooking oil in wok and fry the shrimp until they begin change color. Transfer out.
No need to clean the wok, pour in the left 1 tablespoon of cooking oil, fry garlic until aromatic. Place mushroom and bell pepper for around half minute until slightly seared and softened.
Add asparagus and snow bean pieces. Season with a small pinch of salt.
Return the shrimp and drizzle the fishsauce and sesame oil. Quick fry (around 10 fries) and transfer out immediately.

Nutrition Facts : Calories 205 kcal, CarbohydrateContent 3 g, ProteinContent 9 g, FatContent 18 g, SaturatedFatContent 12 g, CholesterolContent 101 mg, SodiumContent 858 mg, FiberContent 1 g, SugarContent 1 g, ServingSize 1 serving

CHICKEN, SHRIMP AND CHINESE VEGETABLES | JUST A PINCH RECIPES

Chicken, Shrimp and Chinese Vegetables | Just A Pinch Recipes image

Got this from Get In The Kitchen Bit@hes, their page wouldn't let me pinch it, so here's the next best thing because I wanted this and some other recipes here.

Provided by Ellen Moberly @MarinesMama

Categories Chicken

Prep Time 25 minutes

Cook Time 30 minutes

Number Of Ingredients 32

Ingredients

MARINADE:
1/2 tablespoon(s) soy sauce
1 teaspoon(s) rice wine or sherry
1/4 teaspoon(s) sesame oil
2 pinch(es) white pepper
1 pinch(es) miso ho-nee asian blend (really good, but not necessary)
MISO HO-NEE ASIAN BLEND SUBSTITUTE:
1/2 teaspoon(s) white pepper
1 pinch(es) cumin
1 pinch(es) ginger
1 pinch(es) chinese five spice powder
SAUCE:
1 tablespoon(s) soy sauce
1 tablespoon(s) oyster sauce
1/4 teaspoon(s) sesame oil
1/2 teaspoon(s) sugar
1 teaspoon(s) corn starch
4 tablespoon(s) water
MAIN:
2 - chicken breast (half inch cubes)
10-15 - raw shrimp (if frozen, thaw)
1 tablespoon(s) corn starch
- vegetable oil
2 clove(s) garlic (diced)
1/2 - onion (cut into large pices)
2 stalk(s) bok choy
1 - carrot (sliced diagonal)
X ounce(s) baby corn
1 cup(s) sugar snap or snow peas
1-2 pinch(es) dry ginger
OPTIONAL:
1/2 pound(s) wheat stick noodles, 1 pack ramen noodles or server over white rice

Steps:

Prepare the marinade and sauce by combining the ingredients listed below them. Cover and set aside.
Separately, marinate the chicken and the shrimp in two bowls for about 15 minutes.
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.
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.
Add shrimp and saute for about 3 minutes until about 80% of the way done and take out, cover and set aside.
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.
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.
Take off heat, drain the noodles, place in wok and pan and stir.
Serve.

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