Ginger Shrimp And Pea Pod Stir Fry Recipes

Steps:

• In a large bowl, stir salt into water until dissolved. Add shrimp, and set aside 5 minutes. Rinse shrimps, and dry on paper towels.
• In a small bowl, mix together broth, rice wine, soy sauce, cornstarch, sugar, and pepper. Set aside.
• Heat 1 tablespoon oil in a large skillet or wok over high heat. Cook shrimp, turning constantly, until pink on all sides, about 1 minute. Stir in garlic, ginger, and 2 teaspoons oil. Stir in snow peas, chives, and 1/4 teaspoon salt; stir-fry 1 minute more.
• Stir broth mixture into skillet, and continue cooking until sauce thickens. Serve immediately.

Steps:

• Boil broth, soy sauce and sherry.
• Remove from heat and keep warm.
• Mix cornstarch with water and set aside.
• Stir fry garlic, ginger and green onion for 1 minute in oil.
• Add shrimp and stir fry for 2 minutes or until barely opaque.
• Remove from wok and set aside.
• Add more oil and stir fry pea pods.
• Add broth mix and boil.
• Add shrimp and heat through.
• Stir in cornstarch to thicken.
• Serve with rice right away.

Steps:

• Heat oil in wok.
• Fry garlic 1 minute.
• Add shrimp, fry 3 minutes until pink.
• Add mushroom, onions, peppers and pea pods.
• Fry 2 minutes.
• Add soy and oyster sauce.
• Toss.
• In separate small pan, heat pan to hot.
• Don't use any oil.
• Fry seeds until light brown.
• Remove wok from heat.
• Garnish.
• Stir-fry with seeds.
• NOTE: Don't stir any meat or fish too much or it will create too much liquid.
• Your stove isn't as hot as those you see on TV.

Steps:

• In a medium bowl, toss the shrimp with sesame oil and the Gourmet Gardens™ Garlic and Ginger Pastes. Let marinate for 10 minutes.
• Make the sweet ginger chili sauce: In a small bowl, whisk together the chili sauce, soy sauce, vinegar and the Gourmet Garden™ Ginger Paste. Set aside.
• In a wok or large skillet, heat 1 tablespoon canola oil and ½ teaspoon sesame oil over medium-high heat. Add the shrimp to the pan in a single layer and season with salt and the red pepper flakes. Cook the shrimp for about 2 minutes per side, until just cooked through. Transfer to a plate and set aside.
• Add the remaining tablespoon of canola oil and ½ teaspoon sesame oil to the pan and reduce the heat to medium. Add the onion and sauté for about 3 minutes, until softened. Add the broccoli and cook for about 5 minutes, until starting to soften. Add the bell pepper and scallions and continue to cook until the peppers start to soften, about 3 minutes. Add the mushrooms and cook until soft, about 3 minutes more. Add the bok choy and carrots and cook until the bok choy is wilted, 2-3 minutes. Season with the salt.
• Return the shrimp to the pan and add the sweet ginger chili sauce, tossing to combine.
• Divide the stir fry between 2 bowls and garnish with the peanuts and thinly sliced scallions. Serve immediately.
• Enjoy!

Steps:

• In a large bowl combine 2 cups cold water and 1 tablespoon salt, stirring until salt is dissolved. Add shrimp, and let stand five minutes. Rinse shrimp under cold running water, and set to dry on paper towels. With more towels, pat shrimp dry.
• In a bowl, combine broth, wine, soy sauce, cornstarch, sugar and pepper.
• Heat a wok over high heat. To test heat flick a few drops of water into wok. When water vaporizes within 2 seconds, wok is hot. Swirl in 1 tablespoon oil around sides of wok. Add shrimp, spreading them in a single layer, so they have contact with hot metal. Stir-fry for 2-3 minutes or just until pink, tossing them with a wok shovel or spatula. Add remaining 2 teaspoons oil, garlic and ginger, and stir-fry 5 seconds. Add snow peas and remaining 1/4 teaspoon salt, and stir-fry 1 minute more.
• Stir cornstarch mixture, swirl it in around sides of wok, and bring to a boil. Stir-fry just until shrimp are cooked through and sauce has thickened, about 30 seconds more. Stir in scallions, and serve immediately.

Steps:

• In a small bowl, combine the soy sauce, honey, ginger and pepper flakes. Place 3 tablespoons in a large bowl; add the pork and turn to coat. Cover; refrigerate for 1 hour. Cover and refrigerate remaining marinade., Combine the cornstarch, orange juice, vinegar and reserved marinade; stir until blended and set aside. Drain and discard marinade from pork. In a large nonstick skillet or wok, stir-fry pork in oil for 4-5 minutes or until no longer pink. Remove pork and keep warm. , In the same pan, stir-fry snow peas for 2-3 minutes or until crisp-tender. Stir in garlic and orange zest. Stir cornstarch mixture and stir into pan. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Return pork to the pan; heat through.,

Steps:

• Rinse off asparagus, snap off tough ends, and cut diagonally into 1 1/2 inch lengths.
• Peel the water chestnuts, rinse under cool water and slice thinly.
• Halve the jalapeños. Remove the seeds and veins and very finely chop. You should have about 2 tablespoons.Place in a mound on a platter.
• Peel the ginger and very finely chop to equal about 3 tablespoons. Place on the platter with the jalapeños.
• Rinse the cilantro and coarsely chop the leaves.
• Trim the scallions and chop the entire length, including the green part. Place on the platter.
• These ingredients may be prepared in advance, covered with plastic wrap and refrigerated until needed.
• Halve the onion. Peel and very thinly slice.
• When ready to serve, heat a large wok or frying pan over a high flame.
• As it is heating, assemble all the ingredients within reach.
• Add 1 tablespoon of oil to the hot pan and swirl around.
• Quickly sauté the sliced onions for 1 minute.
• When they appear to be half done, add the asparagus.
• Stir fry, stirring constantly with a spatula or wooden spoon, until the onions are tender and a light brown and the asparagus is bright green, about 1 minute.
• Transfer to a platter and set aside while cooking the remaining ingredients.
• Return the pan to high heat and add 2 tablespoons of oil.
• Cook the ginger until it becomes golden and develops a rich aroma, about 30 seconds.
• Add the shrimp and quickly stir fry, tossing constantly with the spatula, until it becomes opaque and pink, about 1 1/2 minutes.
• Add salt and white pepper to taste.
• Quickly add the jalapeños, cilantro, scallions, and the sliced water chestnuts. Stir fry 30 seconds.
• Add the pine nuts and return the cooked onions and asparagus to the pan and quickly toss to combine.
• Drizzle with the sesame oil.
• Taste and adjust the seasoning, if needed.
• Transfer to a large platter and serve immediately, accompanied with fluffy white rice.

Steps:

• Heat canola oil over medium-high heat in a large skillet or wok. Add garlic and ginger, stirring constantly until fragrant, about 1 minute. Stir in red bell pepper, snow peas, and scallions; stir-fry until tender, 2 to 3 minutes. Add shrimp; cook until pink and cooked through, 2 to 3 minutes more. Stir in soy sauce and toasted sesame oil.