CHINESE STIR FRY SHRIMP AND VEGETABLES RECIPE 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

SHRIMP WITH TOFU STIR-FRY RECIPE - CHINESE.FOOD.COM

Shrimp With Tofu Stir-Fry Recipe - Chinese.Food.com image

This is a recipe I came up with, combining 2 different recipes. I really like this dish because it's so simple to make and healthy too. Don't let the list of ingredients turn you off, it is actually rather easy and fast to make. The list of vegetables can be substituted with what you may have already such as tomato, edamame (soybeans), corn, bell peppers, broccoli florets, bok choy, etc. Tip: Using different colored veggies makes this dish very pretty! Try to cut everything in a similar size as well. I consider this to be a family style dish, which means usually it's served alongside other dishes. So if you are serving more than 2 persons, I would suggest you add more shrimp, then serve this along with sautéed greens with garlic (i.e. spinach), and maybe add a soup to round out the meal. I usually double the ingredients and also double the amount for the broth/soup so we can soak it up with the rice. Hint: If you use dry shiitake mushrooms, use the soaking water for part of the broth (I always use it in soups now since my grandma told me about using it to add flavor to recipes).

Total Time 22 minutes

Prep Time 15 minutes

Cook Time 7 minutes

Yield 2-4 serving(s)

Number Of Ingredients 19

Ingredients

1/3 lb shrimp, Cleaned and deveined (leave the shell or at least tail on for best flavor)
1 green onion, chopped into 1-inch pieces
1 inch gingerroot, 6 very thin slices
3 tablespoons oil, for cooking
1/2 tablespoon sesame oil (omit if you don't have any)
1 teaspoon cooking wine (Rice wine, Sherry or Mirin)
1/4 teaspoon salt
1 egg white
1 1/2 cups chicken broth or 1 1/2 cups water
1 1/4 teaspoons salt (use less salt if broth is used)
1 1/4 teaspoons sugar
1 dash pepper
2 cups firm tofu, cut into 1-inch square (one pkg)
1 tomatoes, diced
1/3 cup mushroom (button, straw, shitake)
1/3 cup green peas or 1/3 cup snow peas
1/3 cup carrot, diced
1 1/2 tablespoons cornstarch
2 tablespoons water

Steps:

Mix ingredients in #1 and marinate the shrimp for about 5 minutes.
Heat up wok or skillet and add cooking oil. Stir-fry the shrimp until pink and just cooked and remove.
Use oil left in pan and sauté the ginger root and green onions until fragrant.
Add the broth #2 and bring to a boil, then add #3, bring it back to a boil again and cook for 2 minutes.
Add shrimp back in and #4 to the stir to thicken. (Make sure to mix the cornstarch and water throughly before adding, it tends to settle if left for even a few seconds).
Add sesame oil and transfer right away to a serving dish (the sesame oil is to enhance the flavor not used to cook the dish).

Nutrition Facts : Calories 469.7, FatContent 31.2, SaturatedFatContent 4.6, CholesterolContent 95.2, SodiumContent 2795.9, CarbohydrateContent 20.7, FiberContent 4.1, SugarContent 8.4, ProteinContent 28.7

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