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1lb. shrimp shelled&deveined
1/2onion sliced
1/2lb ground pork
black bean and garlic sauce o r( 2 tbs salty black beans, rinsed and chopped and1tbs minced garlic)
1tbs dry sherry
3/4cup chicken broth
3 scallions chopped
2 egg whites beaten

1tsp sugar-1tsp light soy sauce
dash sesame oil
2 tbs cornstarch in 1/4 cup water
2tbs oyster sauce
.Mix all sauce ingredients and set aside.

Heat oil in wok,addd black bean sauce with garlic or salty black beans&minced garlic) stir-fry 30 seconds. Add pork and onions stir-fry until pork browns. Add shrimp stir-fry 1 minute, add sherry stir-fry 1 minute. Add chicken broth, cover and boil 4 minutes. Stir sauce mix, add to wok and stir till it thickens. Turn off heat and pour in egg whites in a
slow stream while stirring shrimp, top with scallions and serve with rice. MAKES 6 servings


3 tbsp oil
1 clove garlic, crushed
1 slice fresh ginger, finely chopped
1 2/31bs uncooked shrimp, peeled with tail intact
1/4 Cup honey
2 tsp soy sauce
sesame seeds

Heat oil in a wok. Add garlic and ginger and stir-fry for 30 seconds. Add shrimp in two batches and stir-fry until pink. Remove the first batch before cooking the second. Pour over combined honey and soy sauce, toss quickly. Serve sprinkled with sesame seeds. SERVES 4

Shrimp in Garlic Sauce

2 tbs oil
1 small onion chopped
1 tsp grated ginger root
4 cloves garlic sliced
5 or 6 Chinese dried black mushrooms, soaked in warm water 30 minutes, remove stems and slice( or fresh mushrooms)
1 cup frozen peas defrosted
1 lb. cooked shrimp

Sauce Mix:
1/2 cup chicken broth
2 tsp soy sauce
1 tsp oyster sauce
1 tbs cornstarch

Mix sauce ingredients ,set aside. Heat wok then add oil. Add onion, ginger and garlic stir-fry 2 minutes. Add mushrooms and peas, stir-fry 3 minutes. Add shrimp and continue to stir-fry 2 minutes. Add sauce mixture and stir till it thickens. Makes 6 servings.


2/3 lb. shrimp shelled and deveined
1-1/2 tsp dry sherry
1/2 tsp salt
1/2 tsp minced ginger
1-1/2tsp cornstarch
1 tsp sesame oil
1 tbs chicken broth
3 tbs water
3 tbs oyster sauce.
1/2 cup oil
1 clove garlic, crushed
1/4 tsp salt
1/2 lb. fresh snow peas ends removed.

Combine marinade ingredients in a bowl. Add shrimp; mix well; let stand 30 minutes. Combine seasoning sauce ingredients; mix well. Heat oil in wok. Add garlic 30 seconds. Add shrimp; stir-fry about 1 minute until thy are pink. Remove and set aside. Add salt and snow peas to oil in the wok. Stir-fry over high heat 1 minute. Add seasoning sauce. Stir-fry till the sauce thickens some; add the cooked shrimp. Stir to coat shrimp with sauce. Makes 4 servings.

Stir-Fried Shrimp With Peas

1 pound raw shrimp in their shells (about 26 to 30 to the pound)
1 pound fresh peas, shelled, or 1 cup thoroughly defrosted frozen peas
2 teaspoons cornstarch
1 egg white
2 teaspoons dry sherry
1 teaspoon salt
3 tablespoons oil,
1 scallion, including the green top cut into 2-inch lengths
3 slices peeled fresh ginger root, about 1 inch in diameter and 1/8 inch thick

PREPARE AHEAD: 1. Shell the shrimp and, with a small, sharp knife, devein them by making a shallow incision down the back and lifting out the black or white intestinal vein with the point of the knife. Wash the shrimp under cold running water and pat them thoroughly dry with paper towels. Split each shrimp in half lengthwise, then cut each of the halves in two,crosswise.Blanch the freshly shelled peas by dropping them into a quart of rapidly boiling water and letting them boil uncovered for 5 to 7 minutes, or until just tender when tasted. Then drain the peas into a large sieve or colander, and run cold water over them for a few seconds to stop their cooking and set their color. The frozen peas need only be thoroughly defrosted. In a large mixing bowl, combine the shrimp and cornstarch, and toss them together with a spoon until each shrimp piece is lightly coated with cornstarch. Add the egg white, wine and salt, and stir them with the shrimp until they are thoroughly mixed together. Set the mixture aside for at least one hour .Have the shrimp, peas, oil, scallions and ginger within easy reach.
TO COOK: Set a 12-inch wok or 10-inch skillet over high heat for 30 seconds. Pour in the 3 tablespoons of oil, swirl it about in the pan and heat for another 30 seconds, turning the heat down to moderate if the oil begins to smoke. Add the scallions and ginger, and stir-fry for 30 seconds to flavor the oil, then remove them with a slotted spoon and discard. Immediately drop the shrimp into the pan and stir-fry them for 2 minutes, or until they turn pink. Do not let the shrimp overcook. Then drop in the peas and stir-fry for about 1 minute to heat the peas through. Transfer the entire contents of the pan to a heated platter and serve at once. As a main course, this will serve 2 to 4.

Happy Union(Shrimp and Chicken)

Serves 4

1/3 cup chicken broth
2 teaspoons oyster sauce
1 1/2 teaspoons soy sauce
1 teaspoon Chinese rice wine or dry sherry
1 teaspoon sesame oil
1 tablespoon oil
1/2 pound shrimp, shelled
2 slices ginger
1 clove garlic
2 skinless, boneless chicken breast halves, sliced crosswise in 1/2" slices
1 bunch bok choy, cut in 1-1/2" pieces, blanched
1 tablespoon cornstarch
1 tablespoon water

Combine first 5 ingredients for sauce.

Heat half the oil in a wok. Add shrimp and stir-fry until pink. Remove. Heat remaining oil. Add ginger and garlic and stir-fry until golden. Discard. Add chicken and stir-fry until opaque. Add bok choy and stir-fry 1 minute. Add sauce and bring to a boil. Return shrimp to wok and mix well. Dissolve cornstarch in water and add to wok, stirring an cooking to thicken sauce