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Wok With Me

SEAFOOD

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KUNG MING SHRIMP(Recipe Source)

4 servings

1 1/2 lb Shrimp, peeled, deveined
1 tb Oil, sesame
2 Egg white
1/4 cup Cornstarch
1 pk Rice Noodles
1/4 cup Oil
2 oz Straw Mushrooms
Salt (to taste)
Pepper, white (to taste)
1/4 cup Onions, green, minced
1 ts Garlic, minced
1 ts Ginger, minced
3 tb Wine, rice OR
3 tb Sherry
1/4 cup Chicken Stock
1 ts Sugar
Oil, for deep frying

Work the shrimp with sesame oil, unbeaten eggwhite and half of the cornstarch. Let stand for 30 minutes or longer.
Heat the deep-frying oil almost to smoking and add rice noodles. When they puff, remove and drain.Heat oil in a wok and stir-fry the shrimp briefly.Add mushrooms. Cook and toss, then season to taste with salt and white pepper.Add beaten egg white, toss and remove shrimp and
mushrooms. Add green onions, ginger, garlic, wine, stock,sugar and remaining cornstarch. Toss and cook for 30 seconds.Add shrimp and mushrooms and heat through.
Serve on noodles.


SZECHUAN SHRIMP (OR CHICKEN)


Serving Size : 4

Amount Measure Ingredient
SHRIMP MIXTURE
1 pound Shrimp shelled
in half lengthwise rinsed and patted dry
substitute raw -- chicken cubed
1/4 teaspoon Salt
1 teaspoon Chinese dry sherry
1 teaspoon Soy sauce
2 tablespoons Flour
1 tablespoon Cornstarch
1 Egg lightly beaten
1/2 teaspoon Baking soda
SEASONINGS
1 teaspoon Ginger root
2 teaspoons Minced garlic
2 Scallions cut in peas sized pieces
2 Dried chili pepper
SAUCE
3 tablespoons Sugar
2 teaspoons Sherry
5 teaspoons Soy sauce
1 teaspoon White vinegar
3 tablespoons Catsup
1 tablespoon Water

Mix above together and refrigerate for one hour (at least) Place above seasonings in bowl and set aside
Mix and set aside above sauce ingredients 3 C peanut oil for deep frying 1 tsp sesame oil Fry shrimp, or chicken in peanut oil. Place in bowl and set aside.
Pour off all but 2 T oil and add seasonings and brown.
Stir in sauce until bubbles. Return shrimp. Add sesame oil.

This recipe is absolutely sensational. However it does not make alot of sauce for rice. I usually double the sauce ingredients. It is very hot. If you like food milder leave out some chilis.


SIZZLING SWEET and SOUR SEAFOOD(Soar)

4 servings
SAUCE
1/3 cup Each sugar, white wine vinegar, chicken broth
2 tb Soy sauce 1 tb Dry sherry 1 1/2 tb Cornstarch

3 tb Salad oil
2 Cloves garlic, minced
1 ts Minced fresh ginger
1/2 lb Medium-size raw shrimp,shelled and deveined
1/2 lb Scallops, halved
1 Carrot, very thinly sliced
1/2 c Sliced bamboo shoots
1 Green pepper, seeded and cut in one inch squares
5 Whole green onions, cut in 1 1/2 inch lengths
1/4 ts Salt
6 2 inch squares sizzling rice(SEE RICE PAGE)

In a bowl, combine sugar, vinegar, broth, soy sauce sherry and cornstarch for cooking sauce, set aside.Heat wok over high heat. When pan is hot, add 1 1/2 T of the oil. When oil begins to heat, add garlic and ginger. Stir once, then add shrimp and scallops and stir fry until shrimp turn pink and scallops are opaque throughout (about 3 minutes). Remove from pan and set aside. Heat the remaining 1 1/2 T oil in the pan. Add carrot and bamboo shoots and stir fry for 3 minutes, adding a few drops of water if pan appears dry. Add pepper, onion, and salt and stir fry for one minute. Return shrimp and scallops to pan. Stir cooking sauce, pour into wok, and cook, stirring, until sauce bubbles anD thickens. Turn off heat, cover and keep hot while you fry sizzling rice as recipe directs.Turn seafood mixture into a preheated bowl. Bring hot fried rice
cakes to the table on a platter and immediately pour over seafood mixture.


Stir Fry Crab
2 1bs. crab
1 cup. scallions cut in 3 inch pieces, separate green & white parts
6 slices ginger root
3 Tbs.dry sherry
1 Tbs.soy sauce
dash of pepper
1 Tbs.oyster sauce
sesame oil as desired
cup chickenbroth or water
Tbs. cornstarch in 1 Tbs. water
Prepare crab and cut into pieces. Heat 2 T. oil; stir-fry white part of green onions and ginger root until fragrant. Add crab and sherry then stir-fry briefly.Add soy sauce and dash of pepper; and chicken broth, cover and cook over medium heat 5 minutes or until liquid is reduced to half and crab is cooked.Mix and add cornstarch and water to thicken; remove and serve.

Stir-Fry Shrimp
1b. medium shrimp
1 dried or fresh hot pepper, chopped
1 Tbs. minced garlic
3 Tbs dry sherry
tsp.salt
sesame oil as desired
dash of pepper
2 Tbs. chopped scallions
Devein shrimp; rinse and drain.Heat 2 Tbs. oil in a wok. Stir-fry hot
pepper and garlic until fragrant. Add shrimp and stir-fry briefly. Add minced
garlic, salt, sesame oil as desired and dash of pepper; cover and cook over
medium heat until shrimp changes color (about 3 minutes). Sprinkle with scallions
Makes 4 servings.

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