SHRIMP STIR-FRY
Provided by Ree Drummond : Food Network
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Melt the butter with the olive oil in a large skillet over a medium-high heat. Add the shrimp and garlic, then saute until the shrimp are opaque, about 3 minutes. Remove the shrimp to a plate.
- Increase the heat to high, then throw in the zucchini. Stir it around for about 45 seconds, then scoot the zucchini to the edges of the pan. Throw in the corn and cook it for a minute, then push it to the edges of the pan. Throw in the grape tomatoes, stir them around for a minute, then sprinkle on some salt and pepper to taste.
- Then throw the shrimp back in. Stir everything around for about 45 seconds, or until it's all combined and hot. Then pour it onto a big platter.
- Sprinkle on the fresh basil and some Parmesan shavings then ... this is the best part ... squeeze the lemon all over the top. This adds a wonderful, indescribable freshness.
- You can serve this with rice, with pasta or it's just perfect on its own.
SPICY SZECHUAN STIR-FRY
Steps:
- Heat a small, dry saucepan. When the saucepan is hot, add the Szechuan peppercorns and, shaking the pan constantly, toast until the peppercorns are fragrant. Remove from the heat. Place the peppercorns in a spice grinder and grind. Season the chicken pieces with the peppercorns and salt and set aside. Heat a large wok over high heat. When the wok is hot, add the oil. Add the ginger, garlic and onions and stir-fry for 1 minute. Add the chicken, broccoli, peppers, shiitake mushrooms, soy sauce, sherry and chile paste. Stir-fry until the chicken is cooked through and the vegetables are cooked, but al dente, about 5 minutes. Add the scallions and stir-fry for 1 more minute.
SZECHUAN SHRIMP
A delicious spicy stir-fry. If you like it hotter, stir in some sambal oelek (chile paste) to your dish at the end. Goes great with rice or noodles.
Provided by PalatablePastime
Categories Lunch/Snacks
Time 25m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Mix ketchup, chili sauce rice wine, soy sauce, sugar, salt, pepper flakes, and corn starch in small bowl to make sauce.
- Pour oil in seasoned wok before heating and wipe around.
- Heat wok and add scallions ginger and garlic.
- Stir-fry for a few seconds, then add shrimp.
- Stir constantly for about 2 minutes, adding small amounts of water if food starts to stick; cook until shrimp turns pink.
- Stir sauce again, then add to wok, stirring constantly until mixture thickens.
- Serve with steamed rice.
Nutrition Facts : Calories 137.4, Fat 3.5, SaturatedFat 0.3, Cholesterol 142.9, Sodium 1286.1, Carbohydrate 8.3, Fiber 0.8, Sugar 2.9, Protein 16.5
SZECHWAN SHRIMP
Don't let some of the ingredients fool you--this spicy shrimp makes a simple, impressive dish, which I usually make for company. For more or less heat, adjust amount of red pepper. Serve over hot steamed rice.
Provided by FOODGU1
Categories World Cuisine Recipes Asian Chinese
Time 20m
Yield 4
Number Of Ingredients 11
Steps:
- In a bowl, stir together water, ketchup, soy sauce, cornstarch, honey, crushed red pepper, and ground ginger. Set aside.
- Heat oil in a large skillet over medium-high heat. Stir in green onions and garlic; cook 30 seconds. Stir in shrimp, and toss to coat with oil. Stir in sauce. Cook and stir until sauce is bubbly and thickened.
Nutrition Facts : Calories 141.6 calories, Carbohydrate 6.7 g, Cholesterol 163.8 mg, Fat 4.4 g, Fiber 0.4 g, Protein 18.3 g, SaturatedFat 0.8 g, Sodium 499.5 mg, Sugar 3.5 g
SZECHUAN SHRIMP STIR-FRY
For this recipe, I used House of Tsang brand stir-fry sauce. If you're cooking this for people who don't like spicy food, you can use any other stir-fry sauce you like. Also, if you don't like shrimp, you can substitute it for chicken. Enjoy!
Provided by twelve-year-old chef
Categories One Dish Meal
Time 4m
Yield 1-2 , 1-2 serving(s)
Number Of Ingredients 8
Steps:
- Defrost shrimp, if needed.
- Heat vegetable oil in a skillet.
- Cook onions about halfway through.
- While onions cook, crush ramen noodles into small pieces or large crumbs.
- Add stir-fry sauce, shrimp, pineapple chunks (with juice) ramen noodles, bell pepper, mushrooms, and lemon juice.
- Stir-fry for a couple minutes, then serve warm or cold.
Nutrition Facts : Calories 801.5, Fat 17.5, SaturatedFat 6.9, Cholesterol 478.3, Sodium 3883.7, Carbohydrate 98.6, Fiber 5.3, Sugar 36.9, Protein 62.6
SZECHUAN SHRIMP STIR-FRY
This is an adaptation/combination of several recipes from Eating Well magazine. I have adjusted the spices for my family's tastes. More red pepper will give it more of a kick. Serve with rice.
Provided by lynettejs
Categories One Dish Meal
Time 20m
Yield 4 serving(s)
Number Of Ingredients 16
Steps:
- Combine first 8 ingredients in a small bowl and whisk to combine for sauce.
- Set aside.
- Heat oil in skillet to very hot.
- Toss in salt, onion, garlic, mushrooms and sesame seeds (if using), stirring until onions are tender.
- Stir in shrimp until pink.
- Finally, add sauce and stir for an additional 1 to 2 minutes.
Nutrition Facts : Calories 146.5, Fat 8.8, SaturatedFat 1.2, Cholesterol 71.4, Sodium 907.1, Carbohydrate 7.7, Fiber 1, Sugar 4.5, Protein 9.9
SZECHWAN EGGPLANT STIR-FRY
Steps:
- Cut the eggplants in 1/2 lengthwise and then slice crosswise into wedges, no more than 1-inch wide.
- Heat a wok or large skillet over medium-high flame and add the oils; tilt the pan to coat all sides. When you see a slight smoke, add a layer of eggplant, stir-fry until seared and sticky, about 3 minutes. Season with salt and pepper. Remove the eggplant to a side platter and cook the remaining eggplant in same manner, adding more oil, if needed.
- After all the eggplant is out of the pan, add the green onions, ginger, garlic, and chile; stir-fry for a minute until fragrant. Add the broth. In a small bowl, mix the soy sauce, vinegar, sugar, and cornstarch until the sugar and cornstarch are dissolved. Pour the soy sauce mixture into the wok and cook another minute, until the sauce has thickened. Put the eggplant back in the pan, tossing quickly, until the sauce is absorbed. Garnish with sesame seeds, Thai basil, and cilantro and serve.
SZECHUAN SHRIMP WITH PEPPERS
Steps:
- Combine first 5 ingredients in large bowl; toss to coat. Cover; let stand 30 minutes.
- Combine broth and cornstarch in small bowl; stir to dissolve cornstarch. Combine soy sauce, chili-garlic sauce and sugar in another small bowl.
- Heat oil in wok or heavy large skillet over medium-high heat. Add bell pepper and stir-fry until slightly softened, about 4 minutes. Add shrimp mixture; stir-fry 2 minutes. Add onions; stir-fry until shrimp are pink, 30 seconds. Mix in soy sauce mixture. Add cornstarch mixture. Cook until thickened, about 1 minute. Transfer to bowl; serve with rice.
SPICY SZECHUAN SHRIMP STIR-FRY (LOW FAT)
Asian chili-garlic sauce may be found in the Asian section of any major supermarket or in any Asian grocery store, If you like more heat then increase the red pepper flakes, but be careful as the chili-garlic sauce is spicy also! The shrimp needs to marinate for 30 minutes, prep time includes marinating time, you may want to double this it very good!
Provided by Kittencalrecipezazz
Categories Vegetable
Time 43m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- In a bowl toss shrimp with sherry, ginger, garlic and red pepper flakes; cover and refrigerate for 30 minutes.
- In a small bowl, combine cornstarch and broth; whisk to dissolve the cornstarch; set aside.
- In another small bowl combine soy sauce, chili-garlic sauce and sugar; set aside.
- Heat 2 tablespoons peanut oil a wok or large heavy frypan.
- Add in the red bell pepper and stir-fry until crisp-tender (about 4 minutes).
- Add in the shrimp (coated with marinade) and stir-fry for 2 minutes.
- Add in green onions; stir-fry for about 30 seconds.
- Add in soy sauce mixture, and the cornstarch/broth mixture; cook until thickened (about 1 minute).
- Transfer to a bowl and serve with rice.
Nutrition Facts : Calories 227.8, Fat 8.8, SaturatedFat 1.4, Cholesterol 214.9, Sodium 1442.2, Carbohydrate 9.4, Fiber 1.5, Sugar 3.3, Protein 25.5
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