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

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

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.

STIR FRIED SHRIMP AND MUSHROOMS

Steps:

• Saute garlic in oil, in skillet or wok for 1 minute.
• Add shrimp, mushrooms and onions.
• Stirfry for 1 minute.
• Stir in broth.
• Cook 2 minutes longer, or until shrimp turn pink.
• Serve over rice.
• Garnish with lemon.

HONG KONG TASTY STIR FRIED SHRIMP

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.