SHRIMP WITH CHINESE VEGETABLES RECIPES 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.

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

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

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