Chau Har Kau Stir Fried Shrimp With Cucumber Black Wood Fungus Recipes

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CHAU HAR KAU (STIR FRIED SHRIMP WITH CUCUMBER, BLACK WOOD FUNGUS



Chau Har Kau (Stir Fried Shrimp With Cucumber, Black Wood Fungus image

Make and share this Chau Har Kau (Stir Fried Shrimp With Cucumber, Black Wood Fungus recipe from Food.com.

Provided by -JoeB

Categories     Chinese

Time 40m

Yield 4 serving(s)

Number Of Ingredients 16

1/2 egg white
1 teaspoon salt
1/2 teaspoon pepper
2 teaspoons cornstarch
for the shrimp
8 ounces raw shrimp, peeled and deveined and patted dry
1 cup peanut oil
6 ounces cucumbers, split, seeded, cut into slices
1 teaspoon chopped ginger
1 teaspoon chopped garlic
10 pieces dried black mushrooms, soaked in water for 30 minutes and drained
1 tablespoon light soy sauce
2 teaspoons oyster sauce
2 teaspoons rice wine
2 teaspoons cornstarch
1/3 cup chicken stock

Steps:

  • For the marinade: Mix together all of the ingrediants in a bowl.
  • Marinate the shrimp in the refrigerator for 30 minutes.
  • For the sauce: Mix all of the ingredients in a bowl and set aside.
  • Heat the oil in a wok or skillet and stir-fry the shrimp for 20 seconds.
  • Remove, drain, and set aside.
  • Reserve the leftover oil.
  • Heat 1-2 Tablespoons of the reserved oil in the wok and stir-fry the cucumber for 30 seconds.
  • Remove, drain, and set aside.
  • Heat 1-2 Tablespoons of the reserved oil in the wok and add the ginger and garlic.
  • Add the shrimp, cucumber, and wood mushrooms to the wok.
  • Add the sauce, and stir-fry for 15 seconds.
  • Serve.

Nutrition Facts : Calories 578.2, Fat 55.4, SaturatedFat 9.4, Cholesterol 86.7, Sodium 1408.5, Carbohydrate 8, Fiber 0.5, Sugar 1.2, Protein 13.6

HONG KONG TASTY STIR FRIED SHRIMP



Hong Kong Tasty Stir Fried Shrimp image

A necessary preliminary step is to salt wash the shrimp to firm them up, which gives them a wonderful crunchy texture. Then it is necessary to coat them with a velvet-like egg white and cornstarch mixture; this protects the delicate shrimp meat from the oil and prevents overcooking. Once those steps are done, this dish takes but minutes to cook. Always buy the freshest shrimp possible.

Provided by Olha7397

Categories     Chinese

Time 25m

Yield 4-6 serving(s)

Number Of Ingredients 11

2 tablespoons salt
1 lb medium shrimp, peeled and deveined
1 egg white
2 teaspoons cornstarch
1/2 teaspoon salt
1/2 cup peanut oil, for velveting (see note)
2 teaspoons finely chopped peeled fresh ginger
2 teaspoons finely chopped whole scallions
1 teaspoon rice wine
1/2 teaspoon Chinese white rice vinegar
1/2 teaspoon salt

Steps:

  • To clean the shrimp. Fill a large bowl of cold water, add 1 tablespoon of salt, and gently wash the shrimp in the salt water. Drain and repeat the process, using fresh salted water. Then rinse the shrimp under cold running water, drain, and blot dry with paper towel.
  • Combine the egg white, cornstarch and salt together. Coat the shrimp with the coating ingredients in a medium sized bowl. Mix well and refrigerate for about 20 minutes.
  • Heat a wok or large skillet until it is hot; add the oil. When the oil is just warm, quickly add the shrimp, stir to separate, and turn off the heat. Allow the shrimp to sit in the warm oil for about 2 minutes. Drain in a colander set inside a stainless steel bowl, reserving the oil.
  • Reheat the wok, return 1 tablespoon of the drained oil and when it is hot, add the ginger and scallions and stir fry for 30 seconds. Then add the rice wine, vinegar, salt and the drained shrimp. Stir fry for 1 minute, turn out onto a serving platter and serve immediately. Serves 4-6.
  • NOTE: Velveting-Unique to Chinese cuisine, this technique gives a particularly delicious texture to meat and seafood. Heat the oil to moderately hot or just until bubbles gently form over the surface of a test piece of meat. Add the meat and stir carefully just to separate the pieces. Turn the heat off and allow the meat to sit in the oil as long as the recipe specifies. Turn the meat into a colander set aside a stainless steel bowl and drain well.
  • Fragrant Harbor Taste The New Chinese Cooking of Hong Kong.

Nutrition Facts : Calories 369.9, Fat 29, SaturatedFat 4.9, Cholesterol 172.8, Sodium 4252, Carbohydrate 2.6, Fiber 0.1, Sugar 0.1, Protein 24

SHRIMP STIR-FRY



Shrimp Stir-Fry image

This shrimp stir-fry recipe is simple and fast. It cooks in about 5 minutes, so be sure to prep all your ingredients and cook the rice in advance.

Provided by Food Network Kitchen

Categories     main-dish

Time 15m

Yield 4 servings

Number Of Ingredients 16

1 pound large shrimp, peeled and deveined
Kosher salt
2/3 cup chicken stock or low-sodium chicken broth
2 tablespoons Shaoxing wine or dry sherry
1 tablespoon soy sauce
1 tablespoon cornstarch
2 teaspoons sugar
Freshly ground black pepper
1/4 teaspoon crushed red pepper flakes, optional
3 tablespoons vegetable oil
3 cloves garlic, minced (about 2 tablespoons)
1 teaspoon finely grated fresh ginger
1 scallion, chopped, white and green parts separated
6 ounces snow peas, strings removed if necessary
2 ounces red bell pepper, thinly sliced (about 1/2 cup)
4 cups cooked rice, for serving

Steps:

  • Put the shrimp in a medium bowl with 2 cups cold water and 2 tablespoons kosher salt. Stir to combine and let sit for 5 minutes. Drain and rinse the shrimp under cold running water and place them on a paper towel-lined plate. Pat the shrimp with more paper towels to thoroughly dry.
  • Combine the chicken stock, Shaoxing wine, soy sauce, cornstarch, sugar, 1 teaspoon kosher salt, 1/2 teaspoon freshly ground black pepper and crushed red pepper in a medium bowl. Stir until the cornstarch is fully incorporated and the mixture is smooth.
  • Heat a wok or large nonstick skillet over high heat for 2 minutes. Add the oil to the pan and swirl to coat. Carefully add the shrimp in a single layer. Allow to cook for 2 minutes, using a wooden spoon or spatula to stir-fry them. Add the garlic, ginger and scallion whites and stir-fry for 1 minute. Add the snow peas and bell pepper and stir-fry for 1 minute. Add the cornstarch mixture and scallion greens and stir-fry until the sauce has thickened, about 15 seconds. Immediately transfer the stir-fry to a dish. Serve with rice.

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