The Delectable Shrimp Stir Fry

Shrimp Stir Fry

In stir frying, shrimp is a favorite in our house and the family would always request for extra shrimps on the recipes.   Shrimp stir fry are usually saucy and tasteful which is why the family loves them.  Simply as other stir fries, shrimps can be done in just a few minutes, mix it with your choice of veggies and throw them in the pan, then sauté them with your choice of sauce ingredients.  There may be several hundreds of shrimp recipes in some cookery sites in the internet that might delight you and your family.  These recipes could be spicy, sweet, or have hint of saltiness, but no matter what it is, shrimps can easily adapt to your sauce and blend deliciously in them.  It is very easy to flavor shrimps, and you can always enjoy them to the last piece. 

My family has several shrimp recipes at home, but in this article, we are about to share our best shrimp recipe for you to try in your own kitchens.  In this recipe, we will assume that you have all the necessary ingredients with you and have tried shrimps in Chinese Cuisines to compare them with.  But if you have not, we will show how to prepare a n excellent shrimp recipe in your kitchen.   Let us do the recipe now. 

SHRIMP WITH ASPARAGUS STIR-FRY:

When it comes to Chinese take-outs, we must admit that it is tempting to call up your Chinese Restaurant for at take-out.  But for people who are very conscious to weight loss, this is a very dangerous moment.  When you are on the phone, you would be tempted to order for fried rice, chicken stir fry, beef stir fry, with quail egg and asparagus soup.   This is surely fattening and gives you more calories than what you can control in your own kitchens.  Stir fries are quick to prepare and with the right planning can be beneficial to your waistline.  This recipe can be done in twenty minutes and makes four regular servings. 

WHAT YOU NEED TO HAVE:

• 1 cup long-grain white rice, cooked according to package instructions
• 2 tablespoons soy sauce, please choose the low sodium type
• 1 tablespoon rice vinegar, use the seasoned type
• 1 tablespoon ginger, freshly peeled and grated
• 1 tablespoon sesame seeds
• 2 tablespoons vegetable oil
• 1 pound asparagus, please trim and slice into 2-inch pieces
• 1 pint tomatoes
• 1 pound large shrimp, please remove shell and devein
• 1 teaspoon sesame oil, the toasted type

HOW TO MAKE IT:

• For the sauce, mix together your soy sauce with the ginger and rice vinegar in a small mixing bowl.  Reserve for frying.
• Heat you wok or large skillet over medium high flame on your American stove.  Toast your sesame seeds until it turns golden for 4 minutes.  Then transfer to a small bowl and reserve.
• Reheat your skillet and add vegetable oil and wait till the oil starts to smoke. 
• Then cook the asparagus until they are tender but still crisp but stir frequently for five minutes.
• Then add the tomatoes and cook for 2 minutes more stirring frequently.
• Then add the shrimp into the pan and continue to stir.   When the shrimps changes color, add the soy sauce mixture to the pan and continue to stir.  Just cook them together for another minute.
• Shut off the flame in your stove and pour the sesame oil on top of the dish.
• Serve this shrimp stir fry while hot with your hot steamed rice.  You can garnish them with the toasted sesame seeds.

 You can also visit here to learn on how to cook Shrimp Stir Fry.

The All Time Shrimp Stir Fry Favorite

Shrimp Stir Fry

Everyone loves a good stir fry every now and then.  But to order a stir fry dish in a Chinese Cuisine is a very common practice whenever you want to eat a stir fry dish.  In reality, a shrimp stir fry can be easily prepared in your own kitchen.  We do this all the time and have included prawn stir fries in our monthly menu at home. A prawn stir fry is as quick as chopping up your vegetables and mixing them with a sauce of your own.  What is awesome in stir frying is the use of any type of vegetables of your choice or whatever you have on your refrigerators.  This recipe we are sharing with you is a simple recipe that could make your stir fry taste fabulously delicious all the time.  Let us start cooking then.

THE ALL TIME SHRIMP STIR FRY FAVORITE:

THE INGREDIENTS:

• Two tablespoons of vegetable oil
• One tablespoon of sesame oil
• One onion, julienned
• Three baby bok ch0y, chopped
• One cup sugar snap peas
• One and one half tablespoons of ginger, minced and diced
• One tablespoon of garlic, diced
• Twenty to twenty five pieces of medium size shrimps or prawns, remove the shell and head, but you can leave the tail on if you desire.
• One cup of bean sprouts

THE SAUCE:

• one fourth cup soy sauce
• one teaspoon garlic chili sauce
• two teaspoon cornstarch
• one tablespoon hoisin sauce
• one teaspoon oyster sauce
• two to three tablespoons of water

THE PROCEDURE:

The Best Stir Fry Recipes by dm_51adb03bd5bcb

• Prepare all the ingredients first.  Make sure that your vegetables are all cut according to instructions.  Peel the carrots and sliced them into bite size pieces.  Chopped the bok choy and the bean sprouts.  Clean the sugar snap peas. The onions have to be cut into wedges.  The garlic and ginger have to be minced or crush and cut into dices. Place all the ingredients close to your frying pan for easy reach whenever it is time for them to be tossed to the pan.
• Prepare you sauce by mixing all the ingredients into a small mixing bowl and stir until it is smooth and totally dissolved.  Reserve for frying.
• Clean the shrimps and remove its shell according to the requirements in the ingredient’s list.  Set aside close to the frying pan.
• To start frying, heat a wok or a large skillet over medium high heat on your American stove.  Add the vegetable oil, swirl to coat the pan and wait till it gets hot and starts to smoke. 
• Add the carrots and onions to wok and stir for about 30 seconds. Then you can add the bok choy, the peas, and the garlic and ginger.  Toss till fragrant.
• Then add the shrimps and cook stirring together the ingredients. 
• When shrimps turn pink and almost cooked, pour in the sauce mixture and add the water, a tablespoon at a time until you have your desired consistency. 
• Finally add the bean sprouts last and toss for a few seconds before you remove it from the heat.
• Serve hot this fabulous shrimp stir fry with steamed rice.  Enjoy and have fun doing them in your own kitchen. 

 You can also visit here to learn on how to cook Shrimp Stir Fry.

Shrimp Stir Fry

Shrimp Stir Fry

Shrimp stir fry is a common favorite dish on top of the list in Chinese Cuisines and Asian restaurants.  Its highlights are large deveined prawns with plenty of veggies and coated with that savory sauce with heat enough to make you want for more.  So juicy and flavorful, stir fried shrimps can make you want for more whenever it is serve in Asian restaurants.  However, we will share in this article a recipe that is close to Asian cooking in restaurants.  This juicy and spicy prawn recipe is traditional in our family and maybe you can make this a fanciful dish in your kitchen.  Let’s begin cooking then. 

1.    THE SPICY PRAWN STIR FRY

INGREDIENTS:

• two tablespoons of flavored oil, like sunflower or any vegetable oil
• 20 pieces of large prawns, shelled and deveined, tails in tack
• Two tablespoons of red curry paste
• One large onion, cut into thin wedges
• 400 grams asparagus, trimmed and cut into 4 cm lengths on the diagonal
• One red capsicum, cored, deseeded and cut into thin strips
• 200 ml coconut milk
• Two tablespoons lime juice
• One tablespoon fish sauce
• One teaspoon sugar
• Coriander leaves to garnish
• Steamed rice for serving

THE PROCEDURE:

• Heat a large wok or a skillet in your American stove over high heat.  Add one tablespoon of oil in the wok.  Then add the prawns and fry them for two minutes until they tu4rn pink and are just cooked enough.  Remove and set aside.
• Return the wok and reheat in high heat.  Add coconut milk, the lime juice, the fish sauce and the sugar.  Stir to combine until they are smooth.  Return the prawns to the wok and cook them for another minute till they are heated through.  Lower the heat and let it simmer for one minute more. 
• Remove to a serving platter and scatter the coriander leaves as a garnish.
• Serve hot with steamed rice. 

2.    SPICY PRAWNS STIR FRY II:

INGREDIENTS:

• 30 pieces of prawns, deveined and shelled
• One tablespoon of fresh ginger garlic paste
• ½ teaspoon of turmeric powder
• ½ teaspoon of chili powder
• ½ teaspoon of mustard seeds
• Crushed seeds from 2 cardamom pods
• ¼ cup Coconut milk
• ½ teaspoon pepper powder
• Two tablespoon chopped cilantro
• Salt to taste

THE PROCEDURE:

• Clean and rinse the prawns under cold running water, then drain and pat dry.  If you are using frozen prawns, you have to thaw first then rinse and drain water and pat dry too.  Leave the tails on.
• Mix the ginger garlic paste with the chili powder, the turmeric powder and the crushed cardamom seeds and salt in a mixing bowl.  Marinate the prawns with this mixture for at least 15 minutes.
• Heat a wok over high heat on your American stove.  Add oil.  Then once the oil is hot, add the prawns and stir fry for a few minutes at medium heat only. 
• Then pour in the coconut milk and saute for 2 to 3 minutes until the prawns are cooked through.  Then you can season it with salt and pepper powder according to your taste. 
• Garnish with the chopped cilantro. 
• Serve hot with steamed rice.
• Enjoy these shrimp stir fry recipes at home.  They are almost the same recipe served in Oriental Cuisines.

You can also visit here to learn on how to cook Shrimp Stir Fry.

Shrimp Stir Fry

Shrimp Stir Fry

Shrimp stir fries are most loved dishes serve at dinner which is simple and fast to prepare.  For some, traditional shrimp stir fry recipes become part of their weekly reception at home.   Frequently prepared the family gathers to the dinner for that special shrimp recipe every week not wanting to miss that special meal.  How did this come to be? You could start by fancying these special shrimp recipes we are sharing on this article.  We have tried this at home and the family loves them to the point of requesting it every week all year round.

Here are the recipes that you can try at home which are simple and quick to prepare but delicious and fabulously filling for hungry people.

1.    THE SPICY GARLIC AND PEPPER SHRIMP: This is a spicy Thai shrimp.  But chicken, pork and beef, and calamari and scallops or just tofu alone can easily be substituted for the shrimp in case of unavailability.  This will make a wonderful supper for everyone in the house.  

INGREDIENTS:

• 2 ½ tablespoons of vegetable oil
• ¼ cup of water
• 1 cup of shredded cabbage
• 1 tablespoon of minced garlic
• 8 large fresh shrimp, already peeled and deveined
• 2 teaspoons of red pepper flakes, already crushed
• Two tablespoons of onions, sliced or diced
• Two tablespoons of cilantro, fresh and chopped
• One tablespoon of soy sauce

THE PROCEDURE:

• Heat a skillet or a wok over high heat on your American stove.  Add 1 tablespoon of vegetable oil. 
• Add the cabbage and 1 tablespoon of water to the wok and stir for about 30 seconds to mix them.  Then remove the cabbage and place on a serving platter.  This serves as your lower layer of the dish.
• Reheat your wok and add the remaining 1 ½ tablespoons of oil in the wok at high heat. 
• Then you can add the garlic first then the shrimps in the wok and stir them till the garlic is lightly browned and the shrimps have turn to pink in color. 
• Then you can add the pepper flakes, the onions, the cilantro and the soy sauce with the remaining water in the wok.  Stir fry them for another 10 seconds. 
• Slowly pour the hot stir fry onto the cabbage and serve immediately while hot.
• This is best to enjoy with steam cooked rice. 

2.    KOREAN SAEWOO BOKKEUMBAP: (Korean Fried Rice) you can enjoy this fried rice with Kimchi (bottled preserves) and other Korean side dishes.

THE INGREDIENTS:

• 2 tablespoons olive oil
• 1 carrot already peeled and sliced into dice
• ½ green bell pepper, already seeded and diced
• Two cups of shrimps, already deveined and peeled
• ½ onion, diced
• ½ can (15.25 ounces) whole kernel corn, drained of syrup
• 2 cloves of garlic, thinly sliced
• One tablespoon of olive oil again
• Two eggs beaten
• Four cups of cooked rice, cooled or a little more if desired
• Two tablespoons oyster sauce, or even more as desired
• Two tablespoons of soy sauce
• One tablespoon of butter
• ½ teaspoon of salt
• Additional ½ teaspoon of butter or more as case maybe
• Additional; four eggs, divided (but optional to some)

THE PROCEDURE:

• Heat two tablespoons of olive oil in a large wok at medium heat. Then add and cook the carrots and the green bell peppers till they are slightly softened perhaps for 5 minutes.  Add the shrimps, the onions, the corn, and the garlic to the pan and continue cooking for another 5 minutes until the shrimps have turned pink and no longer translucent.  Remove any liquid that may transpire and turn the heat to low to simmer. On a separate skillet, heat 1 tablespoon of olive oil over medium heat, and pour two beaten eggs into the hot oil and scramble the eggs till firm and no longer runny, about 2 to 3 minutes.  Mix the scrambled eggs lightly into the shrimps and vegetables.
• Stir the rice, the oyster sauce and the soy sauce and the one tablespoon of butter and salt into the shrimps, tossing until the rice is thoroughly combined with the shrimps and vegetables and coated with the sauce. 
• Heat another 1 tablespoon of butter in a small nonstick skillet over medium heat until butter stops foaming and break one of the four remaining eggs into the hot butter.  Let the egg cook until the bottom is slightly browned but yolk is runny and the top of the white is already slightly firm for about 2 minutes.  Set the egg aside.  Repeat the procedure with the remaining 3 eggs.
• Serve the shrimp stir fry topped with the fried eggs.  For a nice presentation, fill a bowl with ¼ of the fried rice, then lightly press the rice to compact and turn the bowl upside down on a plate to release the rice in a dome shape, then you can top it with a the fried egg.  Repeat procedure with the remaining rice and eggs making four servings.

Enjoy these shrimp stir fry recipes at home and please continue cooking. 

You can also visit here to learn on how to cook Shrimp Stir Fry . 

On Stir Frying Vegetables

We are always trying to eat more vegetables, more greens.  A quick stir fry is one of the fastest, easiest, tastiest ways to make a last minute vegetable side dish to suit any meal.  Romaine lettuce leaves, warm and slightly wilted, tumbled in a sauce of garlic and chillies.  After that – the same recipe and method but this time with halved baby bok choy.  We could not stop eating either of these.  Here is a recipe and a stir fry technique that any of us can take into our kitchens and adapt to just about any vegetable we find in the ref.  The technique for a vegetable stir fry is the same no matter which vegetables you use.  This stir fry of romaine lettuce (and the second of baby bok choy) can just as easily be made with red peppers and mushrooms, asparagus and snow peas, or bok choy and green beans.

The Basics of stir frying vegetables starts with; don’t crowd the pan, stick to no more than four cups of chopped hard or medium hard vegetables or eight to twelve cups chopped leafy greens in a 14-inch wok in order to avoid crowding the pan. A saute pan is fine for some stir frying, but not great for greens like in this recipe; it’s simply not deep enough to hold greens the way a wok does.

Dry the vegetables.  When stir frying anything from snow peas to lettuce, it’s important that the vegetables are very dry.  Otherwise, the vegetables will steam and braise in the pan and lose their crisp texture.  Giving the vegetables a whirl in a salad spinner is the easiest solution, but you can also pat them thoroughly with kitchen towels.  All stir frying is quick, but stir fry of just vegetables goes even quicker.  Don’t walk away from the stove or pause to answer a text.  Once the oil is in the pan, a stir fry needs your full attention.  For two to three minute recipes, we think we can handle that.

1.    STIR FRIED LETTUCE  (or baby bok choy) with garlic chillies:

Stir Fry Vegetables

INGREDIENTS:

• 1 medium head of romaine lettuce, cut crosswise into 1 inch wide pieces, about 8 cups. Or  8 to 12 cups of baby bok choy, sliced in half lengthwise.

For the sauce:

• 2 tbsp dry sherry or Shao Hsing rice wine
• 1 tbsp chicken broth
• 2 teaspoon soy sauce.

For AROMATICS:

• 3 medium cloves garlic, smashed
• 1 tsp minced jalapeno chillies, with seeds (optional)
• 2 tbsp peanut or vegetable oil
• 1/2 teaspoon salt
• 1/8 teaspoon ground white pepper

HOW TO PREPARE:

• Cut up the ingredients.  It is very important that all the ingredients are cut as directed in the ingredient list.  The most important key to making a good stir fry is cutting each ingredient to a uniform size as specified above.  Cut the vegetables and set them aside in a bowl.  Cut the aromatics and set them aside as well.
• In a small bowl, combine the sherry (or rice wine), broth and soy sauce.
• Set the bowl of vegetables, aromatics, and sauce near your stove.  Also have a very small bowl of water next to the stove. 
• Heat the wok.  Turn on the stove burner, as high as it will go.  Set a 14 inch wok over the high heat burner.  To determine when the wok is hot enough, start flicking droplets of water from the small bowl into the pan after 30 seconds.  As soon as bead of water evaporates within 1 top 2 seconds of contact, the wok is heated and ready to stir fry.  Do not overheat the wok.
• Pull the wok off the heat and add 1 tbsp of oil.  Pick up the pan and carefully swirl it to coat the bottom and sides.  (If the wok smokes wildly the moment you add the oil you’ve overheated the wok.  Remove the wok from the heat and let it cool for a few minutes.  When it’s cool enough to handle carefully remove the oil with paper towels, wash the wok, and start again.)
• Add the aromatics to the wok.  Put the wok back on the heat. Add the garlic and chillies (if using), and stir fry them for 10 seconds or until fragrant.  
• Push the garlic up the sides of the wok and add the lettuce or bok choy, or whatever else you’re using.
• Sprinkle salt and pepper over top
• From this time on, the vegetables will cook for 2 to 2 ½ minutes. 
• Stir fry for I minute or until the lettuce or vegetables begin to wilt. 
• Pour the sauce mixture around and down the sides of the pan instead of directly into the center to prevent from cooling the pan and lowering the cooking temperature. Stir fry and toss to coat lettuce.  Cook for another 30 to 60 seconds and serve hot.

If your are interested, Check our other latest Vegetable Stir Fry Recipe here.

Stir Fry Recipes for the Home Manager

Common kitchen managers are the wives of the American family.  As a salute to the American Wife, the Home Manager, here are a few recipes that can ease the long hours of kitchen food preparation at home and yet provide the awesome dish the family desires. 

1.    BEEF AND PEPPER SKILLET DINNER

Stir Fry Recipe 

When you finally make it home after work, you want something hearty that can be made from ingredients on hand.  This stir fry, with its zippy sauce, is the answer.

INGREDIENTS:

• 2 onions
• 1 red pepper
• 1 green pepper
• 1 tbsp (15ml) vegetable oil
• ¾ pound (349gms) stir fry beef strips
• 2 cloves garlic, minced

SAUCE:

• 1 tbsp cornstarch
• 1 tsp paprika
• 1 tsp dried thyme
• 1 tsp Worchestershire Sauce
• ½ tsp dried rosemary
• ¼ salt
• ¼ tsp black pepper

HOW TO PREPARE:

• In a small bowl, whisk together beef stock, vinegar cornstarch, paprika, thyme, Worchestershire Sauce, rosemary, salt, pepper and cayenne, and set aside.
• Cut onions, in half lengthwise, then slice lengthwise into thin strips.  Seed and cut red and green peppers into thin strips.  Set aside.
• In a large nonstick skillet, heat half of the oil over high heat; stir fry beef and garlic for about 2 minutes or until meat is browned but still pink inside.  Transfer to plate. 
• Add the remaining oil to the skillet, cook onions and red and green peppers, stirring often, for 4 minutes or just until starting to soften.  Pour in sauce, cook, stirring, for another 2 minutes or until well coated and heated through.  Pour over beef on the plate and served while it is hot.

2.    STEAK AND HARVEST VEGETABLE FAJITAS (Serves four persons).

Stir Fry Vegetables

INGREDIENTS:

• 1 tbsp vegetable oil
• 12 oz (340 gms) beef stir fry strips
• 1 onion sliced
• 2 carrots, halved lengthwise and sliced
• 1 sweet red pepper, sliced
• 1 zucchini halved lengthwise and sliced.
• 3 cloves garlic, minced
• 2 tsp (10ml) chili powder
• ½ tsp (2 ml) salt
• ¼ tsp (1 ml) ground cumin
• ½ cup (125ml) salsa
• 2 tbsp (30 ml) lime juice
• 1 dash hot pepper sauce
• 8 large flour tortillas

HOW TO PREPARE:

• In a nonstick skillet, heat oil over medium heat, stir fry beef, in batches, for 2 to 3 minutes or until browned but still pink inside.  Transfer to plate.
• Add onion and carrots to the skillet, cook, stirring occasionally, for 5 minutes or until onion is softened.  Add red pepper, zucchini, garlic, chili powder, salt and cumin, cook for 3 minutes or until tender crisp.
• Add salsa, lime juice and hot pepper sauce.  Return beef and any accumulated juices to pan, cook for 1 minutes or until hot. 
• Meanwhile, stack tortillas and wrap in foil; bake in 350 degrees F (180 degrees C) oven for 8 to 10 minutes, or until warmed. Wrap beef mixture in tortillas, serve hot.
• Enjoy your special meals this season.  Life is good after all.

 Still craving for Vegetarian stir fry recipe? Surf  here.