Stir Fried Shrimp And Bean Sprouts Ii Recipes

STIR FRIED BEAN SPROUTS WITH SHRIMP

Steps:

• Mix the brown sugar in the soy sauce until dissolved and set aside.
• In large frying pan or wok, heat the oil on medium high.
• Saute carrots, scallions, and mushrooms, just until tender.
• Add the gingeroot and garlic, and season with salt and pepper. Add red pepper flakes if using.
• Stir until well mixed.
• Add the shrimp and soy sauce mixture and saute 3-5 minutes until the shrimp are cooked through.
• Add bean sprouts and stir until heated through. These don't take long. Just be sure not to overcook the beansprouts. They are best when still cruncy.

BEEF AND BEAN SPROUT STIR-FRY

Steps:

• Blend egg white, 2 teaspoons soy sauce, 1 teaspoon cornstarch, ginger, garlic powder, salt and pepper in medium mixing bowl. Add beef and stir to coat. Cover and refrigerate 30 minutes.
• Combine cold water, oyster sauce, if using, remaining 3 teaspoons soy sauce, remaining cornstarch, and bouillon granules in small mixing bowl. Combine well and set aside.
• Heat 2 tablespoons oil in large skillet. Add beef mixture and stir-fry over medium-high heat until beef is browned. Remove mixture from the skillet and set aside. Heat remaining oil to the skillet and add the mushrooms and onions. Stir-fry over medium-high heat 1 minute. Add bean sprouts and water chestnuts and stir-fry for another minute. Stir in the cornstarch mixture and the beef and cook until thickened and bubbly. Serve with rice and additional soy sauce, if desired.

CLASSIC BEAN SPROUT STIR FRY

Steps:

• In a very hot wok, coat well with oil and add scallions, ginger and garlic. Season and stir. Quickly add the bean sprouts and stir-fry, flipping the sprouts around quickly. Check for seasoning. Serve immediately. May serve with rice.

STIR-FRIED SHRIMP AND BEAN SPROUTS II

Steps:

• 1. Shell, devein and butterfly shrimp. (Leave tail segments intact.) 2. Blanch bean sprouts. Shred sweet pickles. Crush garlic. 3. Mince ginger root then combine in a cup with sherry, sugar and soy sauce. In a second cup, blend cornstarch, cold water, pepper and remaining soy sauce to a paste. 4. Heat oil. Add salt, then garlic, and stir-fry to brown lightly. Add shrimp stir-fry until pinkish. 5. Add ginger-sherry mixture stir-fry 1 1/2 minutes more. 6. Add bean sprouts and pickles and stir-fry another minute. 7. Stir in stock and heat quickly. Then cook, covered, 1 to 2 minutes over medium heat. 8. Stir in cornstarch paste to thicken and serve at once. VARIATION: * For the bean sprouts, substitute any of the following: 1 pound broccoli, broken in flowerets and parboiled 1 pound string beans, cut in 2-inch lengths and parboiled or 1/2 pound snow peas. The Thousand Recipe Chinese Cookbook. ©1994 by Gloria Bley Miller.

SHRIMP FRIED RICE II

Steps:

• In a saucepan bring water to a boil. Add rice and stir. Reduce heat, cover and simmer for 20 minutes. Set aside and allow rice to cool.
• Heat a large skillet or wok for 2 minutes. When the skillet or wok is hot, pour in vegetable oil, bean sprouts and onions. Mix well and cook for 3 minutes.
• Mix in cooled rice and shrimp and cook for another 3 minutes. Stirring constantly.
• Mix in green onions, eggs, salt, pepper, soy sauce and sesame oil. Cook for another 4 minutes, stirring continuously, until eggs are cooked and everything is blended evenly.

STIR-FRIED PORK AND BEAN SPROUTS II

Steps:

• 1. Cut pork in thin strips or shred. Blanch bean sprouts. 2. Combine soy sauce, sherry, sugar and stock. 3. Heat oil. Add salt, then pork, and stir-fry until pork loses its pinkness (1 to 2 minutes). 4. Quickly stir in and heat soy-sherry mixture. Then add bean sprouts and cook, covered, 2 minutes over medium heat. Serve at once. VARIATION: * At the end of step 3, add 3 dried black mushrooms (soaked), shredded, and 1/4 cup onion, minced. Stir-fry until onion is translucent. Then pick up step 4. The Thousand Recipe Chinese Cookbook. ©1994 by Gloria Bley Miller.

SPICY SHRIMP AND BRUSSELS SPROUT STIR-FRY

Steps:

• In a large skillet or wok, heat 1 tablespoon vegetable oil over medium-high. In 2 batches, saute brussels sprouts until tender, 5 minutes total; season with salt and pepper. Transfer to a platter. Add bean sprouts to pan and cook until heated through, 1 minute; add to platter.
• Wipe out pan, add remaining tablespoon vegetable oil, and return to heat. Add garlic, chile, and scallion whites and cook until fragrant, 30 seconds. Add shrimp, season with salt and pepper, and saute until opaque throughout, about 4 minutes. Add to platter, drizzle with sesame oil, top with scallion greens, and toss. Serve with lime wedges.

STIR FRIED GREEN BEANS WITH SHRIMP AND GARLIC

Steps:

• Heat a wok until very hot.
• Add the vegetable oil and heat until shimmering.
• Add the garlic and stir-fry for 10 seconds.
• Add the shrimp and a pinch of salt and stir-fry until the shrimp are just beginning to turn pink, about 30 seconds.
• Add the green beans, 2 tablespoons of the stock, and a smidgen of salt, and stir-fry until the beans soften slightly, about 3 minutes.
• Add the remaining 2 tablespoons of stock along with the fish sauce and a generous pinch of pepper and stir-fry until the shrimp are cooked through and the beans are crisp-tender, about 3 minutes longer.
• Serve right away.

ONE-PAN SHRIMP AND GREEN BEAN STIR-FRY RECIPE BY TASTY

Steps:

• Mix together all sauce ingredients in a small bowl.
• Heat oil over a nonstick pan and add shrimp stirring until cooked.
• Pour sauce in pan and stir to coat meat.
• Once the sauce is bubbling, add the veggies to the pan and stir again to coat.
• Cook until meat is cooked through and veggies are soft.
• Serve over rice or alone.
• Enjoy!