SHRIMP WITH CHINESE VEGETABLES RECIPES

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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

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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