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Shrimp and Noodles

4-6 oz uncooked shrimp, peeled and deveined

1 egg white

1 teaspoon cornstarch

12 oz egg noodles

3 tablespoons vegetable oil

3 scallions, cut into (1 inch lengths


2 tablespoons soy suace

1 tablespoon dry sherry

1 teaspoon sugar

1 teaspoon sesame oil

Mix the shrimp with the egg white and cornstarch. Put the noodles in boiling water, boil for about 5 minutes, then drain and rinse under cold running water. Heat the oil in a wok, add the scallions with the shrimp, soy sauce, wine and sugar and stir-fry for 1 minute. add the noodles to the wok and mix well. cook for 2-3 minutes, then add the sesame oil.


   1 lb medium shrimp
   1/2 tsp salt
   1 green pepper, cut in 1 inch pieces
   2 tbs salted black beans
   1 clove garlic, minced
   2 tbs ginger root, minced
   1/4 cup chicken broth
   1 tbs cornstarch
   2 tbs oil
  Shell, devein and clean shrimp.Blot dry.Cut along back side, but don't cut through.Wash and  rinse black beans 2 or 3 times.Combine with garlic and ginger and mash together until pasty.Add broth and cornstarch.Set aside.
    Heat wok.Add 1 tablespoon oil and reheat.Stir fry green pepper for 1 minute.Set aside.Add 2  tablespoons oil to wok and heat.Stir fry shrimp and salt until prawns turn pink.Add black bean mixture and stir until thickened.  Add green pepper, stir and serve.Serves 4 servings

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