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Cashew Shrimp

3/4 pound shrimp
1 teaspoon dry sherry
1/2 teaspoon salt
2 teaspoons cornstarch
1 egg white
1 teaspoon rice wine
1 tablespoon soy sauce
1/4 teaspoon salt
1/4 teaspoon pepper
1/2 teaspoon sesame oil
1-1/2 teaspoons cornstarch
1/4 cup water
2 tablespoons chicken broth
6 tablespoons oil
12 scallions, cut into 1 inch lengths
5 slices fresh ginger, about 1/4 inch thick
1/4 cup sliced bamboo shoots
1/3 cup cashews

Shell and devein shrimp. Rinse and pat dry; set aside.

Combine wine, salt, cornstarch, and egg white in a small bowl. Mix well and set aside. In another bowl, mix together the wine, soy sauce, salt, pepper, oil, cornstarch, water, and broth; set aside. Heat 4 tablespoons of oil in a wok over high heat. Stir fry shrimp for about 1 minute; do not overcook. Remove shrimp and place in a bowl. Add remaining 2 tablespoons of oil and heat for 1 minute. Stir fry scallions and ginger root slices for 1 minute. Add sauce and cook until it thickens slightly. Add shrimp and coat with sauce. Remove from heat. Discard ginger root. Sprinkle on cashews before serving. Serve hot.


Shrimp with Chili Sauce

1/2 lb Shrimp, shelled & deveined
1 Onion, sliced thinly
3 tb Chili sauce
Salt
3 tb Oil

Prepare shrimp and onion.

Heat oil in wok to smoking point. Stir fry shrimp and onions in it for about 2 minutes. Add salt and chili sauce. Stir everything together and cook about 2-3 minutes longer.

NOTE: Shrimp do not require a great deal of cooking time, so do not overcook as they will have a tendency to become "tougher" in texture.


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