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