I need a good recipe for shimp foo young

EGG FOO YOUNG WITH SHRIMP

2 sm. pkg. cooked shrimp
1 piece slivered celery
1 can Chinese mixed vegetables
3 tbsp. chopped green onions
1 can slivered water chestnuts
1/3 c. sliced mushrooms
6 eggs
1/2 tsp. salt
1/3 c. corn oil

Mix shrimp, vegetables and mushrooms. Beat eggs and salt until fluffy. Combine with shrimp mixture. Heat oil in a skillet. Pour 1/4 cup foo young mix into hot oil for each omelet. Cook over medium heat until brown on bottom and turn to brown other side. Drain on absorbent paper. Serve with sauce and rice.

FOO YOUNG SAUCE:

Boil 1 1/2 cups water with 3 tbsp. cornstarch in a small saucepan. Add 1 tbsp. soy sauce and 3 bouillon cubes. Cook over low heat stirring constantly until cubes are dissolved and sauce is clear and thickened.
 
CHINESE CHICKEN STIR FRY

3-4 lb. chicken, skinned, boned, cut into bite-size pieces
butter
1 med. onion, cut 1/8ths
2 cloves garlic, cut 1/4th
3-4 stalks celery, sliced thin, diagonal
4-6 carrots, sliced thin, diagonal
1 bunch broccoli floweretts
1/2 c. cauliflower, optional
1 c. snow peas or sugar peas
8-10 fresh mushrooms, sliced
1 can water chestnuts, sliced
1 can bamboo shoots
1 c. bean sprouts, fresh
Ginger, salt, pepper to taste
Soy sauce to taste
Chow mein noodles, if desired

Saute garlic, onion and celery in butter (may use another low-calorie non-stick ingredient i.e. Pam) until just tender. Add chicken. Cook until meat is done. Remove garlic. Add carrots, broccoli stems. Cook until crisp tender, 3-4 minutes longer.
 
STIR FRY CHINESE STYLE

1 tsp. bouillon (chicken or beef)
2/3 c. boiling water
1/2 c. soy sauce
2 tbsp. cornstarch

MEAT:

1 1/2 c. chicken, cubed or beef cut in sm. pieces or shrimp

VEGETABLES: (Use 1 cup)
Mushrooms, sliced
Celery, sliced
Broccoli florets
Onion, sliced
Bell pepper strips
Snow peas, whole
Bean sprouts

Any combination of meat and vegetables can be used. It is best not to have more than 4 vegetables and 1 meat. Stir fry vegetables in small amount of cooking oil in small quantities at a time over medium high heat, for about 3 minutes each batch. Stir fry meat in small quantities quickly, about 5-8 minutes depending on amount and type of meat.

Put on platter and set aside. Mix bouillon with boiling water and dissolve cornstarch in soy sauce then combine with bouillon mixture. Pour into hot pan used to stir fry and heat until thickened. Add back all stir fry ingredients and heat through. Serve over white steamed rice.
 
CHINESE ORIENTAL CHICKEN STIR-FRY

1/4 c. salad oil
3 c. broccoli florets
1 tbsp. lemon juice
2 c. carrots, diced
3 whole chicken breasts, boned and cut into 1/2 inch chunks
1 med. sweet red pepper, cut into 1/4 inch square
1 tbsp. cornstarch
1 c. chicken broth
1 tsp. soy sauce
1/2 lb. mushrooms, diced
1/2 tsp. soy sauce
3 c. hot cooked rice

In a large skillet, heat oil. Add chicken and cook over medium heat, stirring frequently, 5 minutes until chicken is white. Remove from pan. Place broccoli, red pepper, carrots, and mushrooms in skillet. Cook 3 minutes, stirring frequently. In small bowl, mix lemon juice, chicken broth, cornstarch, soy sauce, and hot pepper sauce. Return chicken to skillet with all the other ingredients. Cook 5 minutes until sauce thickens and serve over hot rice.
 
CHINESE CHESTNUT SEAFOOD STIR-FRY

2 tsp. cornstarch
3/4 tsp. sugar
1 tbsp. white wine
1 1/2 tsp. soy sauce
3/4 lb. raw med. shrimp, peeled & deveined
1/4 c. oil
1 lb. asparagus, cut in 1 inch pieces
1 onion, cut into wedges
1/2 lb. snow peas
10 water chestnuts, sliced
1/4 c. chicken bouillon

Blend the cornstarch, sugar, wine and soy sauce. Add the shrimp and toss to coat. Heat the oil in a wok or wide skillet. Add the asparagus and stir-fry for 5 minutes. Drain the shrimp and reserve the sauce.

Add the shrimp to the skillet and saute for 1 minute. Add the onion, snow peas and water chestnuts and cook an additional minute. Combine the reserved sauce with the bouillon; pour this mixture into the skillet and cook until the sauce is thickened, about 2 more minutes. Serves 4.
 
HOT AND SPICY CHINESE STIR FRY

1 carrot, thinly sliced on the diagonal
1 onion, thinly sliced
1 lg. zucchini, sliced thinly
1 c. broccoli florets
1 can sliced water chestnuts
1 each red and green pepper, thinly sliced
8 oz. fresh mushrooms, sliced
2 stalks of celery, thinly sliced on the diagonal
2 cloves chopped garlic
1 c. boneless fresh chicken, shredded
1 c. fresh pea pods
4 tbsp. olive oil
1 tsp. ground ginger
1/2 c. soy sauce
1/2 c. House of Tsang Szechuan Spicy Stir Fry Sauce
White rice

Heat wok. Add oil and garlic. Add chicken and cook until done. Remove and set aside. Add carrots, peppers, onion, celery, zucchini, and broccoli. Stir and cook 2 minutes on high. Add soy sauce and House and Tsang Sauce. Stir well. Add a little water if necessary. Add ginger, pea pods, water chestnuts, and mushrooms. Cook 2 more minutes. Add chicken and stir well. Serve over cooked white rice.
 
CHINESE FRIED RICE

2 tbsp. oil
2 c. onions, coarsely chopped
2 c. cold cooked rice
2 eggs, stirred slightly
1 tbsp. soy sauce
1/2 tsp. salt

For variety, may add 2 cups chopped cooked meat such as bacon, ham, shrimp, or leftovers; or green peppers, chopped, or shelled and roasted peanuts.

Heat pan; add oil and fry onions until brown. Add rice and saute. Mix together the eggs, soy sauce and salt. Add to rice mixture and saute until done. If desired, add any of variety items, and heat thoroughly. Serves 4-6.
 
SWEET `N SOUR PORK WITH CHINESE
VEGETABLES

1/2 lb. boneless pork
2 tbsp. teriyaki sauce
2 tsp. cornstarch
1 (10 oz.) pkg. frozen Chinese (Chinese style stir fry vegetables with seasoning packet)
1 tbsp. cooking oil
1 (8 oz.) can pineapple tidbits (juice pack)

Thinly slice pork into bite-size strips, then set aside. Preheat wok or large skillet over high heat. For sauce, stir together teriyaki sauce and cornstarch in bowl. Stir seasoning packet from frozen vegetables into mixture. Set sauce aside.

Add cooking oil to hot wok or skillet. (If necessary add more oil during stir frying). Add pork to wok or skillet. Stir fry over high heat 3 minutes or until pork is no longer pink, then remove and set aside.

Add frozen vegetables, undrained pineapple and water to wok or skillet. Add cashews. Stir sauce then add to vegetables. Cook and stir over medium heat until thickened and bubbly, cook an additional 2 minutes more. Stir in meat and cook about 30 seconds more or until heated through. Serve over chow mein noodles.
 
raven ,


i hope that you would like that recipes that i had that recipe in my files which i had been tasted before.. they are good! :) ... so Enjoy!


TOF
 
Yes I have recipe for you to make delicious food for shrimp!

Yes I do have info.shrimp recipe from all over the world it's different their way. Try it and you will love it.
You can get that info.through http://www.alohaworld.com/ono
Wishes you the best of luck and enjoy your eat delicious shrimp!
There is a lot of different kinds to make additional with shrimp too.
 
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