CANTONESE SHRIMP
Make and share this Cantonese Shrimp recipe from Food.com.
Provided by silky
Categories One Dish Meal
Time 33m
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.
CANTONESE STIR-FRIED LOVER'S SHRIMP
Shrimp with two different flavors, divided in half on a serving platter, makes a striking presentation and can be very romantic.
Provided by PalatablePastime
Categories Cantonese
Time 30m
Yield 4-5 serving(s)
Number Of Ingredients 13
Steps:
- Peel and devein shrimps if necessary; rinse and drain.
- Combine ingredients for marinade; add shrimp, allowing to sit at least 15-20 minutes.
- Prepare seasoning sauce in a small bowl and set aside.
- Trim ends off snow peas; parboil and set aside.
- Heat 1 tbsp oil in wok; stir-fry the snow peas for a few moments, until crisp-tender.
- Season with salt, and place in the center of serving platter.
- Heat 8 tbsp oil in wok; add shrimp and stir-fry until shrimp change color and curl; remove shrimp with a strainer; drain shrimp and set aside.
- Drain all oil from wok except 1 tbsp ;stir-fry chopped scallions and minced ginger for a few seconds until fragrance is released; then stir in shrimp.
- Pour in seasoning sauce, stirring thoroughly.
- Remove half of shrimp and place them to one side of the platter.
- Add the 3 tbsp ketchup to the shrimp remaining in wok and stir briskly.
- Remove those shrimp, placing them on the other side of the platter.
- (optional: add 1 1/2 tsp. chile paste to the ketchup to go on one side for a spicy contrast) Serve hot with steamed rice.
Nutrition Facts : Calories 190.8, Fat 3.3, SaturatedFat 0.6, Cholesterol 172.8, Sodium 890.7, Carbohydrate 11.3, Fiber 1.8, Sugar 5.1, Protein 26
SHRIMP CANTONESE
"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
Time 30m
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, Fat 3g fat (2g saturated fat), Cholesterol 91mg cholesterol, Sodium 732mg sodium, Carbohydrate 13g carbohydrate (5g sugars, Fiber 4g fiber), Protein 13g protein. Diabetic Exchanges
CHINESE STIR FRIED SHRIMP WITH ASPARAGUS
ZWT 6. I got this recipe from Kylie Kwong's Simple Chinese Cooking. I love that book and her cooking style. If you don't have shao hsing wine, use dry sherry wine instead.
Provided by Pesto lover
Categories Chinese
Time 20m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Peel, devein and butterfly the shrimp, leaving tails intact.
- Wash asparagus and snap off tough ends. Cut each spear into 4 diagonal cuts.
- Heat 2 tbsp oil in a hot wok. Add half the shrimp and stir fry for 30 seconds.
- Remove shrimp from wok with a slotted spoon and set aside. Repeat with remaining shrimp.
- Add remaining oil to hot wok. Stir in asparagus, thinly sliced ginger and garlic. Stir fry for 30 seconds, stirring constantly so that garlic does not burn.
- Put shrimp back into the wok with the wine, the vinegar, soy sauce, sugar and sesame oil. Stir fry for 30 seconds.
- Pour in water and stir fry for another 30 seconds or until shrimp are just cooked through.
- Arrange shrimp and asparagus on a platter and serve with steamed rice, if desired.
Nutrition Facts : Calories 266.9, Fat 15.9, SaturatedFat 2.2, Cholesterol 170.2, Sodium 419, Carbohydrate 6.1, Fiber 1.3, Sugar 3.3, Protein 24.6
CANTONESE FAMILY STIR FRIED VEGETABLES
Chinese people do not eat raw vegetables. We cook them. You can add meat or mushrooms to the dish. This is very flexible. I would just like to introduce this to people worldwide.
Provided by Rita Wu
Categories Beans
Time 13m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Chop the vegetables or pods to the size you like.
- Remove the skin of ginger or garlic.
- Crush the ginger or garlic flat but DO NOT chop it.
- Add the oil onto a hot pot, for us Chinese people, we use a"wok".
- Cook the ginger or garlic for a while.
- Add the vegetables or the pods.
- Stir fry them until they are soft.
- Add water if it is too dry.
- This is often necessary for pods and harder veggies.
- For pods, cover the pot with a lid and stir fry the veggies alternately until they are cooked.
- Add salt, sugar and oyster sauce and mix well.
- Serve hot.
Nutrition Facts : Calories 102.8, Fat 5.4, SaturatedFat 0.7, Sodium 622.5, Carbohydrate 13.4, Fiber 5.2, Sugar 8.4, Protein 3.4
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